Hi Tracy,
I found this by doing a search on the internet.
Chocolate Divinity - Don't expect
this to come out right the first time.
Humidity, temp etc affect this candy.Ingredients :
2 1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
1/4 tsp salt
2 egg whites
2 oz unsweetened malted chocolate
1 tsp vanillaDirections :
Mix sugar, syrup,water and salt in 2 qt
saucepan. Cook over med. heat, STIRRING
CONSTANTLY until mixture comes to a boil.
Reduce heat; cook without stirring until
temp reaches 248F. Just before it reaches
this temp, beat egg whites till stiff
but not dry.
Beating CONSTANTLY with electric mixer,
slowly pour 1/2 syrup over egg whites.
Blend well.
Cook remaining syrup to 272F. Pour over
egg whites and add chocolate, again
CONTINUOUSLY beating UNTIL mixture
begins to loose its gloss and a small
amount will hold soft peaks when dropped
from spoon. Mix in vanilla and
drop by tsp onto waxed paper.Special Instructions :
You need the thermometer.
If you do not have a candy thermometer :
1. 248F test by taking a quantity
and dropping in water. If it comes out
as a firm ball that does not flaten it
is ready.
2. 272F test by taking a quantity
and dropping in water. If it separates
into threads which are hard but not brittle
it is there.
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