6 C sugar
2 TBL karo syrup
1 1/2 c whipping cream
1/3 c milk
pinch of salt
Stir all ingredients well. Bring to boil over med heat. cook to 225-230 F (without stirring). Be sure to use cane sugar NOT beet sugar as it will not have the same chemical reaction.
Once cooked pour onto granite slab - Allow to cool completely. Work with a putty knife until fondant turns. Once turned put in fridge to set up. Wrap a small piece of fondant around a frozen raspberry and dip in chocolate. Use cornstarch so it fondant doesn't stick to your hands.
My favorite dipping chocolate is Nantucket. I buy it at Baker's Cash and Carry in Murray.
Makes about 120 candies.
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