| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Candies, Christmas, Chocolate | 10 | Servings | |
INGREDIENTS
| 2 | c | Light Corn Syrup; Karo |
| 2 | c | Brown Sugar; Firmly Packed |
| 4 | ts | Baking Soda |
| 4 | oz | Semi-Sweet Chocolate; Cut Up |
| 12 | oz | Chocolate Chips; 1 Pk |
| 1/4 | c | Butter Or Regular Margarine |
| Paraffin; * |
INSTRUCTIONS
NOTE: The first 4-Oz of semi sweet chocolate is in the block style. Also the chocolate chips should be semi-sweet. * The paraffin should be a 2 1/2 X 3-inch piece that has been cut up. Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking the mixture until it reaches the hard crack stage (300 degrees F) on the candy thermometer, stirring occasionally. Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan. Break into pieces using a meat mallet or wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering water, stirring until melted. Remove form the heat, but keep over the hot water. Dip the candy into the chocolate using a large cooking fork. Place on waxed paper lined baking sheets. Let stand until chocolate is set. Store the candy in a cool place in covered containers. If you wish, do not coat the candy with the chocolate Candy can be stored for several months in the freezer. Makes 3 pounds of candy. Posted to EAT-L Digest 17 November 96 Date: Mon, 18 Nov 1996 10:59:47 -0800 From: Pamela Ramsey <risha@EROLS.COM>
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