You know how you can look on the bottom of just about everything and you’ll see that familiar made in China label? Well, it’s basically the same with corn syrup and food products. When I lived in the States it never ceased to amaze me the amount of packaged foods that they put it in.
I find myself wanting to run the streets yelling Soylent Green is people!!!……nothing? Sorry, that was a pretty old reference that I can blame my mom for.
It’s so horrible. Studies have linked it to cancer and a bazillion other health problems and they’re putting it in your kids food. And not just a little, things like candy bars are like “Hey, would you like some chocolate to go with your corn syrup?”. It’s messed up people! Since moving to Chile we have been enjoying the fact that the scourge of cheaper food products hasn’t made its way down here much but the other day my mom bought this fluffy bakery bread and it had corn syrup! Noooooo! Why do you exist?
Okay, hi. Let’s rewind. Here I am ranting about corn syrup and you are so kindly and patiently waiting for me to get to the reason you’re here. Let’s forget about that poison and focus on this recipe because chocolate is always the answer no matter what the question.
So I have to admit that there are a few kinks in the perfection of these little beauties and they are a bit more challenging to make if you aren’t familiar in the kitchen. They have a few steps that require multi-tasking and focus. They also require a bit of patience when cutting and prepping to dip because they are soft and sticky. It’s a desirable trait for them after they are dipped but it does make it harder to make them.
I did some testing for this recipe to get the perfect one. The first batch was too soft and I ended up turning it into a delicious 3 musketeers pie that I may just have to repeat because it was as good as these candies if not better. The second batch was better, but not there yet. I think my brother single-handedly ate the entire batch, though. Way to be a team player, right?
Then I arrived at this one. Like I said, it’s not perfect but I at least know that its better than anything you will find in a wrapper. So I hope you’re feeling adventurous in the kitchen today because these are worth the effort!
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1/4 cup water
- 1/2 tablespoon vanilla extract
- 1 1/2 cups sugar
- 2 tablespoons honey
- 3 tablespoons water
- 1 teaspoon salt
- 5 tablespoons cocoa powder
- powdered sugar for cutting squares
- 500g (about 2 1/2 cups) semi-sweet dark chocolate
- Grease 2 (8x8 inch) or 1 (13x9) inch pan(s) and dust well with powdered sugar; set aside.
- Pour egg whites and cream of tartar into a stand mixer with whisk attachment, then pour sugar and water into a small saucepan and place over medium heat.
- Stir frequently until mixture reaches about 240 degees F (115 C). Meanwhile, when sugar reaches about 200 degrees F turn on mixer to high speed and begin beating egg whites until stiff.
- When sugar reaches 240 degrees remove from heat. Once egg whites are stiff, turn mixer to low speed and carefully pour in hot sugar. Add vanilla and whip on high speed until mixture has cooled.
- Now make the syrup. Combine sugar, honey, water, and salt in same small saucepan and place over medium heat. Stir frequently until mixture reaches 280 degrees F (138 C).
- Turn mixer onto low speed again and pour hot syrup in very carefully while mixer is running. Once incorporated, add cocoa powder until combined then pour into prepared pan(s). Cover with plastic wrap and place in fridge for about 4 hours until completely chilled.
- Once cooled, dip a sharp knife in powdered sugar and cut into small squares (or bars if you'd like full size) and dip in powdered sugar. You will probably need to continue dipping knife in powdered sugar as the candy is very sticky. Also, I had to reshape the squares just a little bit after cutting because they are still a little soft.
- Place squares on a tray and place in freezer for about 30 minutes.
- Melt chocolate in a double boiler and dip squares one by one and place on wire rack to allow excess to drip off. Continue until all have been coated and allow chocolate to dry before serving.
*adapted from bravetart