You don't use to use the wax anymore because you can get melting chocolate.
This is probably an older recipe.
If you want to chocolate to be shiny, you can use a tiny bit of shortening
or butter, I think, , but I never do.
----- Original Message -----
From: "Gerry Leary" <[email protected]>
To: <[email protected]>
Sent: Friday, February 18, 2011 11:00 PM
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
