|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Unsweetened chocolate square||2 Ounce (2 Units 1 Ounce Each)|
|Semisweet chocolate bits||1⁄2 Cup (8 tbs)|
Lightly oil inside of heavy 2-quart saucepan.
Combine water and corn syrup in pan.
Cook over moderate heat until mixture boils.
Remove from heat.
Add sugars, chocolate, and nutmeg.
Cook over moderate heat, stirring constantly, until sugars are completely dissolved and chocolate is melted.
Wipe down sugar crystals above liquid line, using clean pastry brush dipped in cold water.
Cook without stirring until mixture boils.
Wipe down sugar crystals.
Clip on candy thermometer.
Cook over moderate heat to 260 Â°F (hard-ball stage).
Begin beating egg whites before syrup is finished cooking, so egg whites will be beaten stiff and syrup will have reached 260 Â°F about same time.
Start when soft-ball stage is reached.
Beat egg whites very stiff.
Keep mixer going or enlist aid of another person.
Pour chocolate syrup in steady stream over egg whites.
Add vanilla while beating.
When mixture is quite thick and has lost glossy look, stir in chocolate bits.
Working rapidly, drop by spoonfuls onto well-greased cookie sheet.
Store in absolutely airtight container in cool place.
Leave for day or two so flavor can ripen