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Chocolate Divinity
5 cups sugar
1 cup light corn syrup
1 cup water
1/2 teaspoon salt
4 egg whites
2 teaspoons vanilla
4 squares unsweetened chocolate (4-oz.ea.),melted
1/2 cup pistachio nuts -- coarsely chopped
In 3-quart saucepan, combine sugar, corn syrup, water and
salt; cook, stirring constantly, until sugar dissolves.
Continue cooking over medium heat without stirring to
hard-ball stage (260 F.)
Meanwhile, in large mixer bowl, beat egg whites till stiff
peaks form.
Gradually pour syrup over egg whites, beating at high speed of
mixer.
Add vanilla and beat till candy begins to hold its shape, 5-6
minutes.
Beat in chocolate; beat 2-3 minutes more, if necessary.
Pour into buttered 15x10x1-1/2-inch jellyroll pan. Spread
evenly in pan.
Spread evenly in pan.
Top with the pistachio nuts.
Cut in squares when firm.
Recipe submitted by Thunderbird
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