The wax makes the harden and it gets really smooth and shine like Chocolate covered peanuts or almonds. Barbara dahm
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Gerry Leary Sent: February-18-11 11:00 PM To: [email protected] Subject: Re: [CnD] FOURS 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. > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
