Chocolate delight

Chocolate delight

Ingredients/Components

• sugar - 1 c
• chopped pecans - 1 c
• pkg - 1 oz
• milk - 3 c
• vanilla extract - 1 tsp
• flour - 1 c
• water - 3/4 c
• egg whites - 2 item
• powdered sugar - 1 Tbsp
• chopped walnuts - 1 c
• Cool Whip - 1 c
• light corn syrup - 1/2 c
• stick oleo, melted - 1 item
• box instant vanilla pudding - 1 oz
• box instant chocolate pudding - 1 oz
• to 10 maraschino cherries, cut into small pieces - 8 item

How to make chocolate delight:

Combine sugar, water and corn syrup in a 2-quart saucepan. Cook over medium heat, stirring until sugar is completely dissolved. Continue to cook without stirring, until candy thermometer reaches 260° or until a little dropped into very cold water forms a hard ball.

Meanwhile, beat egg whites in a bowl until stiff peaks form. Continue to beat egg whites while pouring the hot syrup in a fine stream into the whites, blending well. Add vanilla. Beat until mixture holds its shape and becomes slightly dull (this may take several minutes). Fold in nuts and cherries. Quickly drop mixture from tip of a buttered teaspoon onto waxed paper. Allow to dry for 2 to 3 hours. Then store in an airtight container.

Tips: To make successful divinity, you must work fast without delays, so be sure everything is measured and ready before you begin. To hold waxed paper in place while spooning on candies, butter one side of paper and lay buttered side down on cookie sheet.

Recipe categories: Desserts, Fruit, Nuts.