preparation
Combine sugar, water, syrup and salt in a heavy saucepan. Cook over low heat, stirring constantly until sugar is dissolved. Cook to hard ball stage (252°) without stirring. Beat egg whites until stiff. Pour hot syrup slowly over egg whites, beating constantly. Add vanilla; continue beating until mixture loses gloss and will hold shape. Fold in chocolate bits quickly; drop from teaspoon onto buttered waxed paper. |