Chocolate Divinity Kisses


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These sweet candies are topped with a chocolate kiss.

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  • 2 1/2 C. granulated sugar
  • 1/4 tsp. salt
  • 1/2 C. light corn syrup
  • 1/3 C. water
  • 2 egg whites
  • 1 tsp. vanilla extract
  • 2 oz. baking chocolate, melted
  • 3/4 C. chopped walnuts
  • 48 milk chocolate kisses (8 oz. pkg.), unwrapped

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Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 260 degrees or until a small amount of syrup dropped into cold water separates into threads which feel hard but not brittle (soft crack stage). When sugar reaches 246 degrees, beat egg whites in large mixer bowl until stiff peaks form.

When syrup reaches soft crack stage, gradually pour in a thin stream into egg whites, beating at high speed on mixer. Add vanilla and beat until candy begins to hold its shape. Quickly blend in baking chocolate; stir in nuts. Quickly drop from teaspoon onto wax paper-covered baking sheet. (Divinity should be about the size of walnuts.) Gently press a milk chocolate kiss on top of each piece. Store in airtight container.

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