Note: Before you make candy you need to calibrate your candy thermometer. This needs to be done each time you cook since differences in weather and elevation changes the temperature on a thermometer. Clip your thermometer to a large saucepan filled with plenty of water. Bring to a boil for 10 minutes. Write down the temperature of your thermometer. Water boils at 212 degrees F. at sea level. All recipes for candy are calibrated to that temperature. If your water boils at a different temperature, subtract or add the degrees to the candy recipe. For this recipe, if it boils at 202 degrees then you would subtract 10 degrees from the 234 degree instructions and only cook to 224 degrees.
It is never a good idea to double a candy recipe.
Always make candy on a cool, dry day.
It is never a good idea to double a candy recipe.
Always make candy on a cool, dry day.
3 cups sugar
1/4 cup corn syrup
1 cup milk or cream
1 pinch salt
1/4 teaspoon soda
1 teaspoon vanilla
1 bag coconut, toasted. optional
3 cups walnuts, chopped, optional
Good quality dipping chocolate or dipping disks, Merkins or Guittard Milk Chocolate is good.
1. Mix the sugar, corn syrup, milk and salt into a 2 to 3 qt saucepan (large enough so boiled sugar does not overflow) and placed over medium heat. k and stir until sugar is dissolved and the mixture comes to a boil, about 10 minutes. If there are any sugar crystals that are not dissolved, wash down with a brush and cold water, then cover with a lid for a minute or so to make sure all crystals are dissolved. This is very important. If there are any sugar crystals undissolved the fondant will turn to sugar.
2.Cook without stirring to a soft ball stage, or 234 degrees F on a thermometer. Remove from heat immediately. DO NOT STIR THE CANDY after it boils.
3. As the candy mixture nears the softball stage, sprinkle the soda onto the top of the boiling mixture and let it work its way in by the boiling bubbles. If you put the soda in at the first, the mixture becomes too dark.
4. Gently take the pan off the heat and let cool a little above room temperature. If you beat the mixture too soon, it will turn to sugar. If it cools too much it takes a longer to beat, but I prefer this result rather than turning it to sugar and ruining my whole batch.
5. Beat the candy. This can take a while. It starts out an amber brown, but as you beat it and it begins to set the color actually changes to a creamy white. You can actually see the change of texture and color happen right before your eyes. Choose a time that you can sit and watch a TV show or something while you beat. I love the sound of the candy as the bubbles that form pop.
6. You can toast coconut in the oven or on the stove top. To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. to toast coconut under the broiler, turn the broiler on high and place coconut under it. Watch is the entire time and stir it as it toasts on top. To toast coconut on the stove top, spread shredded coconut into a large skillet (or small, if you only need a small amount) and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Coconut will probably brown a bit less evenly in a skillet than in the oven. Before you start, keep in mind that coconut can burn very easily, so it’s better to take your time than to try and increase the heat and rush the toasting.
7. Melt the dipping Chocolate: Never allow any water to touch the chocolate, Chocolate should only be melted over low heat. The microwave is a good way to melt chocolate, but you can use a double boiler, (see methods below).
Microwave Melting: A microwave can be the fastest method of melting but can also results in disaster as a couple of seconds of overheating can ruin the chocolate. Place chopped chocolate or disks into a microwave safe bowl and heat at fifty percent for 30 seconds to 1 minute. Sir and then repeat . The amount of time needed for melting will depend on your microwave and the amount of chocolate. Keep an eye on the bowl the entire time. When the chocolate appears shiny but not fully melted, stop and remove from the microwave. Stir with a metal utensil until fully melted. If needed, return to the microwave for a few seconds to eliminate large chucks.
Double Boiler Method: The double boiler method uses two pots or a special double boiler pot to melt chocolate slowly. The bottom pot contains about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer then rest the top pot above the water. Chop the chocolate and put it in the top pot. Stir the chocolate as it melts to ensure a smooth texture. Be cautious that water isn't mixed in with the chocolate as this creates a grainy texture.
8. Roll the fondant candy into small 1 inch balls. If your hand gets too sticky wash them again. Also if the fondant is thinner than you want it to be and it won't hold it's shape well, place it in the freezer until it stiffens and is easy to work with.
9. Drop the candy balls into the melted chocolate and completely cover it with the melted chocolate using a fork. Lift it out of the chocolate with the fork and drop into the chopped nuts or toasted coconut. Cover with nuts or coconut. Place onto a wax paper sheet to set.
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