Butterscotch Chocolate Divinity
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Milk chocolate chips||1⁄2 Cup (8 tbs)|
|Butterscotch chips||1⁄2 Cup (8 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Line 2 or 3 baking sheets with buttered waxed paper; set aside.
Combine sugar, corn syrup and water in heavy, medium saucepan.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
Wash down side of pan frequently with pastry brush dipped in hot water to remove sugar crystals.
Add candy thermometer.
Continue to cook until mixture reaches hard-ball stage (255°F).
Meanwhile, beat egg whites and cream of tartar with heavy-duty electric mixer until stiff peaks form.
Slowly pour hot syrup into egg white mixture, beating constantly.
Add vanilla; beat until candy forms soft peaks and starts to lose its gloss.
Stir in both kinds of chips and nuts.
Immediately drop tablespoonfuls of candy in mounds on prepared baking sheets.