Salted Chocolate Divinity Candy

By tunes

Divinity candy is very much like the rich, fluffy filling of a chocolate bar like Three Muskateers. The sweetness of these meringue-like dollops of chocolatey goodness is off set by the sprinkle of Maldon salt on top. For a colourful effect, try using Himalayan pink salt or Hawaiian black lava salt on top. I intentionally put the water first in my pot when cooking the sugar—it helps melt the sugar more evenly and prevents crystals from forming at the bottom or on the sides of the pot.

Ingredients

• 4 oz (125 g) semi-sweet chocolate, chopped
• 1/2 cup (125 mL) water
• 2 cups (500 mL) sugar
• 1/2 cup (125 mL) white corn syrup
• 2 large egg whites
• 1/4 tsp (1 mL) fine sea salt
• 1 tsp (5 mL) pure vanilla extract
• 11/2 tsp (7 mL) Maldon flaked salt c

Preparation

Step 1

Line a large baking tray with parchment paper and grease lightly. Set aside.

2. Melt chocolate in a bowl resting over a pot of barely simmering water, stirring until smooth. Set aside.

3. Bring water, sugar and corn syrup to a boil over high heat without stirring. Use a candy thermometer to measure the temperature, and boil sugar until 255°F (124°C), occasionally brushing the sides of the pot with water.

4. While sugar is boiling, whip egg whites and salt with electric beaters or in the bowl of a standup mixer until foamy. When the sugar reaches temperature, carefully pour in the hot sugar while eggs are whipping on medium-high speed (it’s best to pour the sugar down the side of the bowl—it will slide to the bottom and get picked up by the beaters without splashing). Whip on high until glossy, thick and cool, about 7 minutes. Beat in melted chocolate and vanilla and beat until incorporated. Drop candy in tablespoon-size dollops onto prepared baking tray by using 2 tablespoons dipped in warm water. Sprinkle candies with sea salt and let set for 2 hours before packing in an airtight container. Divinity candy will keep at room temperature for up to a week.


Makes about 3 dozen candies