Notes for best results submitted by Deloris Gehmlich
1. Buy a good European chocolate with the melting point of 236, 230, or 232 degrees F. (The 1 lb. Belgium milk or dark chocolate bars from Trader Joe's work well.) Break the bars into smaller pieces and place in a 9-by-13 inch pan or larger. About 10-12 hours before dipping chocolates, preheat the oven to 130 degrees and immediately turn off. Place pan of chocolate pieces in the oven with no heat. The oven light will be enough to melt the chocolate. If not melted gradually, the chocolate can turn cloudy and grey after dipping.
2. Make fondants (centers) from recipes and directions found in an HP Book named Candymaking by Ruth A. Kendrick and Pauline H. Atkinson. Deter Gehmlich suggests making fondants a few days in advance in case you need to re-make them. To mix and cook the fondant, you'll use the following kitchen supplies:
- heavy pan (the bottom half of a pressure cooker works great!)
- high-quality digital candy thermometer (since the exact temp. is crucial to whether or not the fondant sets up or is runny)
- pastry brush (to brush down any sugar crystals that form)
- 9-by-13 inch glass pan to pour cooked fondant in and stir it until it's the correct consistency--pliable, thick, and not glossy.
- wooden spoon
Plan on the fondant-making process taking at least 90 minutes since the fondant will need to be stirred 30-45 minutes by hand. Many fondant recipes often call for Mazetta as an ingredient that will help add a light fluffy texture. Another option is to use marshmallow creme.
**If the fondant is undercooked, it won't solidify. Try to fix it by adding a couple degrees to the temperature the original recipe calls for and boil the mixture until it reaches that point.
**If the fondant is overcooked, it will turn into sugar instead of being smooth and pliable. If that happens, follow the instructions on page 17 of Candymaking to try and recook the batch.
**Once fondant is solidified, put it in a well-buttered pie tin, cover it, and refrigerate until the day you'll use it (or dip immediately). When you dip, put cornstarch on your hand and take 1/2 t. of the fondant and roll into a ball and set on waxed paper.
3. Before dipping the fondant, temper the chocolate (you can find instructions for this online or on page 150-151 of Candymaking.) Dip the balls of fondant into warmed chocolate, using your hands to roll it around until covered. (If chocolate starts to set up, the frying pan can be turned on and then off again immediately.)
4. Cool dipped chocolates as soon as possible by placing them on a cookie sheet lined with wax paper and placing them in a cool room (like a garage, etc.)
5. After chocolates are thoroughly cooled, place them in chocolates in paper candy holders and then into a container.
1. Buy a good European chocolate with the melting point of 236, 230, or 232 degrees F. (The 1 lb. Belgium milk or dark chocolate bars from Trader Joe's work well.) Break the bars into smaller pieces and place in a 9-by-13 inch pan or larger. About 10-12 hours before dipping chocolates, preheat the oven to 130 degrees and immediately turn off. Place pan of chocolate pieces in the oven with no heat. The oven light will be enough to melt the chocolate. If not melted gradually, the chocolate can turn cloudy and grey after dipping.
2. Make fondants (centers) from recipes and directions found in an HP Book named Candymaking by Ruth A. Kendrick and Pauline H. Atkinson. Deter Gehmlich suggests making fondants a few days in advance in case you need to re-make them. To mix and cook the fondant, you'll use the following kitchen supplies:
- heavy pan (the bottom half of a pressure cooker works great!)
- high-quality digital candy thermometer (since the exact temp. is crucial to whether or not the fondant sets up or is runny)
- pastry brush (to brush down any sugar crystals that form)
- 9-by-13 inch glass pan to pour cooked fondant in and stir it until it's the correct consistency--pliable, thick, and not glossy.
- wooden spoon
Plan on the fondant-making process taking at least 90 minutes since the fondant will need to be stirred 30-45 minutes by hand. Many fondant recipes often call for Mazetta as an ingredient that will help add a light fluffy texture. Another option is to use marshmallow creme.
**If the fondant is undercooked, it won't solidify. Try to fix it by adding a couple degrees to the temperature the original recipe calls for and boil the mixture until it reaches that point.
**If the fondant is overcooked, it will turn into sugar instead of being smooth and pliable. If that happens, follow the instructions on page 17 of Candymaking to try and recook the batch.
**Once fondant is solidified, put it in a well-buttered pie tin, cover it, and refrigerate until the day you'll use it (or dip immediately). When you dip, put cornstarch on your hand and take 1/2 t. of the fondant and roll into a ball and set on waxed paper.
3. Before dipping the fondant, temper the chocolate (you can find instructions for this online or on page 150-151 of Candymaking.) Dip the balls of fondant into warmed chocolate, using your hands to roll it around until covered. (If chocolate starts to set up, the frying pan can be turned on and then off again immediately.)
4. Cool dipped chocolates as soon as possible by placing them on a cookie sheet lined with wax paper and placing them in a cool room (like a garage, etc.)
5. After chocolates are thoroughly cooled, place them in chocolates in paper candy holders and then into a container.
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