Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   shortening
     1/2  cup           unsweetened cocoa
   2 1/2  cups          sugar
     1/4  teaspoon      salt
     1/2  cup           light corn syrup
     1/3  cup           water
   2                    egg whites
   1      teaspoon      pure vanilla extract
     3/4  cup           walnuts -- chopped (optional)

Preparation:

Makes 3 1/2 dozen candies 1. Melt shortening in top of double boiler over hot water; add cocoa and stir until smooth. Set aside over warm water. 2. Combine sugar, salt, corn syrup and water in a 2-quart saucepan; cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. 3. Boil, without stirring, until temperature registers 246 F. on candy thermometer; then beat egg whites in large mixer bowl until stiff peaks form. 4. Continue to cook until syrup registers 260 F. (hard-ball stage) or until a small amount of syrup dropped into very cold water forms a hard ball; remove from heat. 5. Immediately pour syrup in a thin stream into egg whites, beating on high speed. 6. Add vanilla; beat until candy begins to hold its shape. 7. Quickly blend in cocoa mixture; stir in walnuts. 8. Drop by teaspoonfuls onto waxed paper-covered baking sheet; store in an airtight container.