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Chocolates, Truffles, Candies, Confections

Chocolate Divinity

chocolate divinity
This recipe is from Chocolate and Cocoa Recipes, a little chocolate cookbook printed in 1909.

  • 1 1/2 cups of brown sugar
  • 1 cup of [pure] maple syrup
  • 1/2 cup of glucose pure corn syrup
  • 1/2 cup of water
  • 1/4 teaspoonful of salt
  • The whites of 2 eggs
  • 1 cup of nut meats, chopped fine
  • 2 squares of Baker's Chocolate, broken in pieces

Let the sugar, syrup, glucose and water stand on the back of the range, stirring occasionally, until the sugar is melted, then cover and let boil five minutes. Remove the cover and let boil to soft crack, 287° F., or, until when tested in water a ball that rattles in the cup will be formed. Add the salt and chocolate and beat over the fire, until the chocolate is melted, then pour in a fine stream onto the whites of eggs, beaten dry, beating constantly meanwhile; add the nuts and pour into a pan lined with waxed paper. In about fifteen minutes lift the candy from the pan (by the ends of the paper left for the purpose) and cut it into small oblongs or squares. The candy must be stirred constantly during the last of the cooking. In cooking without a thermometer one is liable to remove the candy from the fire too soon—if this happens, return, egg whites and all, to the saucepan, set this into a dish of boiling water and stir constantly until the mixture thickens, then pour into the pan lined with paper. On no account let even a few drops of water boil into the candy.







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