*  Exported from  MasterCook  *
 
                             CHOCOLATE FONDANT
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -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
 
    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
  
 
 
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