3 T shortening
½ c cocoa
2-1/2 c sugar
¼ t salt
½ c corn syrup
1/3 c water
2 egg whites, room temperature
1 t vanilla
Melt shortening; add cocoa; stir until smooth. Set aside over bowl of warm water.
Combine sugar, salt, corn syrup and water in heavy saucepan and cook over medium heat, stirring constantly until sugar dissolves and mixture boils. Continue to boil without stirring When syrup reaches 246 degrees, start beating egg whites in large bowl to stiff peaks.
Continue cooking syrup mixture to 260 degrees. Immediately pour syrup in thin stream over egg whites beating constantly on high speed. Add vanilla, beat until candy starts to become firm. Blend in reserved cocoa mixture with wooden spoon; drop by spoonfuls onto wax paper.
Comments