Ingredients Jump to Instructions ↓

  1. 3 tablespoons shortening

  2. 1/2 cup unsweetened cocoa

  3. 2 1/2 cups sugar

  4. 1/4 teaspoon salt

  5. 1/2 cup light corn syrup

  6. 1/3 cup water

  7. 2 egg whites

  8. 1 teaspoon pure vanilla extract

  9. 3/4 cup walnuts -- chopped

Instructions Jump to Ingredients ↑

  1. Preparation : 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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