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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