preparation
In top of double boiler over hot water, melt shortening; add cocoa and stir until smooth. Set aside over warm water. In large saucepan, combine sugar, syrup and water; cook over medium heat, stirring until sugar dissolves. Lower heat slightly and cook uncovered, without stirring, to 260° (hard-ball stage). Remove from heat. Immediately, pour syrup in a thin stream into egg whites, beating on high speed of electric mixer. Add vanilla; beat until candy begins to hold its shape. Quickly blend in cocoa mixture, nuts and cherries. Drop by teaspoons onto wax paper. |