Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 3 Tbsp. solid shortening
- 1/2 cup cocoa
- 2-1/2 cups sugar
- 1/4 tsp. salt
- 1/2 cup corn syrup
- 1/3 cup water
- 2 egg whites, at room temperature
- 1 tsp. vanilla
Preparation:
In heavy saucepan, combine sugar, salt, corn syrup, and water. Cook, over medium heat, stirring constantly until sugar dissolves. Then, when it comes to a boil, boil without stirring to 246 degrees on a candy thermometer, or firm ball stage.
When the syrup reaches this temperature, beat the egg whites until stiff in large bowl, using a stand mixer if possible. Keep cooking the sugar mixture, without stirring, to 260 degrees F (hard ball stage).
Very slowly, pour the hot syrup carefully over the egg whites in a thin stream, beating constantly. When all the syrup has been added to the eggs, add vanilla and continue beating. When the mixture begins to lose its gloss and starts to firm up, quickly blend in the cocoa mixture.
Quickly drop the mixture into small blobs onto waxed paper and let stand until firm. Store at room temperature in tightly covered container. Makes about 36 candies
