Cocoa Divinity

Course : Chocolate
Serves: 1
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3 tablespoons shortening
1/2 cup unsweetened cocoa
2 1/2 cups sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1/3 cup water
2 large egg whites
1 teaspoon pure vanilla extract
3/4 cup walnuts -- chopped (optional)

Preparation / Directions:

Makes 3 1/2 dozen candies 1. Melt shortening in top of double boiler over hot water; add cocoa and stir until smooth. Set aside over warm water. 2. Combine sugar, salt, corn syrup and water in a 2-quart saucepan; cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. 3. Boil, without stirring, until temperature registers 246 F. on candy thermometer; then beat egg whites in large mixer bowl until stiff peaks form. 4. Continue to cook until syrup registers 260 F. (hard-ball stage) or until a small amount of syrup dropped into very cold water forms a hard ball; remove from heat. 5. Immediately pour syrup in a thin stream into egg whites, beating on high speed. 6. Add vanilla; beat until candy begins to hold its shape. 7. Quickly blend in cocoa mixture; stir in walnuts. 8. Drop by teaspoonfuls onto waxed paper-covered baking sheet; store in an airtight container.

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