There are people, professing Christian people, who are determined to bring you under their religious thumb. They are bent on making you a slave of their conscience. They have built a tidy religious box, without biblical justification, and strive to stuff you inside and make you conform to its dimensions. They are legalists, and their tools are guilt, fear, intimidation, and self-righteousness. They proclaim God’s unconditional love for you, but insist on certain conditions before including you among the accepted, among the approved elite, among God’s favored few… They threaten to rob you of joy and to squeeze the intimacy out of your relationship with Jesus. They may even lead you to doubt your salvation. They heap condemnation and contempt on your head so that your life is controlled and energized by fear rather than freedom and joy and delight in God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		Candies	36	Servings

INGREDIENTS

		-Nancy Speicher DPXX20A
2	c	Sugar
2	tb	Light corn syrup
1/2	c	Water
2		1-oz squares unsweetened chocolate, melted & cooled
18		Pecan halves
3	oz	White chocolate

INSTRUCTIONS

In medium-size deep saucepan mix sugar, corn syrup
and water. Bring to boil over medium heat, stirring to
dissolve sugar. When boiling, wash sugar crystals from
side of pan with pastry brush dipped in water. Set
candy thermometer in pan and boil syrup without
stirring to 242F (firm ball stage). Rinse large
platter in cold water but do not dry. Pour syrup on
platter but do not scrape pan. Let stand 5 minutes or
until surface feels just warm, moving platter a few
times to cool surface. Work candy with spatula or
wooden spoon, scraping to center of platter, until
white and fim. Scrape from platter into heavy or
doubled plastic bags. Add melted unsweetened
chocolate. Close bag and knead until candy is well
mixed, smooth, and clings together. Shape in 1" balls.
Press pecan halves into half the balls. Coat remaining
balls: Melt white chocolate in small saucepan over
very low heat, stirring occasionally. (Do not overheat
~ chocolate will separate.) Spear fondant balls on
fork and dip into white chocolate. Tap fork against
rim of pan to knock off excess chocolate. Place balls
on waxed paper to cool. Store airtight in cool, dry
place. Keeps about 1 month.
From Woman's Day November 15, 1977
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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