Chocolate Divinity Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
1 cup walnuts
3 cups granulated sugar
1/2 cup water
1/3 cup light corn syrup
2 large egg whites
8 ounces chocolate mini morsels
Preheat the oven to 325ºF. Toast the walnuts on a baking sheet in the
preheated oven for 8 to 10 minutes. Cool to room temperature. Process
the walnuts in the bowl of a food processor fitted with a metal blade
until finely chopped, about 8 to 10 seconds. Heat the granulated sugar,
water and corn syrup in a 3-quart saucepan over medium-high heat,
stirring to dissolve the sugar.
Bring to a boil. Continue toe boil, stirring often, until the
temperature of the syrup reaches 250ºF, about 5 minutes. As soon as the
syrup begins boiling, place the egg whites in the bowl of an electric
mixer fitted with a balloon whip. Whisk on high speed until soft peaks
form, about 4 minutes. Change the mixer speed to medium. Carefully and
slowly pour the 250ºF syrup into the whisked egg whites and continue to
whisk on medium until the meringue is very thick, about 4 minutes.
Remove the bowl from the mixer.
Working quickly, use a rubber spatula to fold the walnuts and then the
chocolate morsels into the meringue creating a variegated mixture.
Divide the mixture into 24 large heaping tablespoons onto a two large
pieces of waxed paper, using a finger to push the mixture off the spoon
onto the wax paper. Allow to cool to room temperature for about an hour
before storing in a tightly sealed plastic container.
Yield: 2 dozen
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