Why use the wax?
----- Original Message -----
From: "Marilyn" <[email protected]>
To: <[email protected]>
Sent: Friday, February 18, 2011 3:54 PM
Subject: [CnD] FOURS
FOURS
1 c. white sugar
1 c. dark Karo
2 c. thick cream
1 c. brown sugar
1/2 lb. butter
1 lb. pecans
Place sugar, Karo, butter and 1 cup cream in kettle, bring to boil and add
remaining cup of cream slowly, so boiling does not stop. Allow candy to
brown
a little, but prevent burning by stirring often. Cook until it forms a
ball in cold water or 238 degrees on a candy thermometer. Remove from
fire. Add
one tablespoon vanilla and the pecans. Pour into a buttered pan. Cut in
squares and dip in melted dipping chocolate. Makes about 5 pounds.
DIP:
12 oz. chocolate chips
3 oz. paraffin wax
Melt together in double boiler. Keep hot while dipping candy.
Put the candy in the refrigerator before I dip in chocolate. That way it
cools the chocolate faster and holds it shape better. I also use real
butter and
whipping cream. Enjoy. Marilyn.
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