Chocolate Divinity

By Bailey1_

Ingredients

• 4 ounces semi-sweet chocolate, coarsely chopped
• 1/2 cup water
• 2 cups sugar
• 1/2 cup white corn syrup
• 2 egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Details

Adapted from casualbaker.blogspot.com

Preparation

Step 1

Line a cookie sheet with lightly greased parchment paper. Set aside.

Melt chocolate in a heatproof bowl over barely simmering water, stirring until smooth. Remove from heat and set aside.

In a medium saucepan, combine water, sugar and corn syrup. Boil over high heat, without stirring, until the temperature reaches 255 degrees Fahrenheit.

While the sugar mixture is boiling, whip the egg whites and salt in a large heatproof bowl until foamy.

When the sugar mixture reaches temperature, carefully pour it into the egg whites in a steady stream while beating on medium-high speed. (It's best to pour the hot liquid down the side of the bowl so that it doesn't splash up.)

Once all the liquid has been added, beat on high speed until glossy, thick and cool (about 7 minutes). Beat in the melted chocolate and vanilla.

Use a pastry bag with an extra wide tip, or a Ziploc bag with the corner snipped, to pipe small peaks onto the prepared cookie sheet. Let sit at room temperature for 2 hours before packing the divinity candy away in an airtight container.

Candy will keep for up to one week at room temperature.