---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CHOCOLATE FONDANT
  Categories: Candies, Chocolate
       Yield: 36 Servings
  
            -Nancy Speicher  DPXX20A
       2 c  Sugar
       2 tb Light corn syrup
     1/2 c  Water
       2 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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