Ingredients
2 cup sugar
2 tbsp light corn syrup
1/2 cup water
2 1-oz squares unsweetened chocolate,, melted & cooled
18 pecan halves
3 oz white chocolate
Directions
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
Servings: 36 servings
Chocolate Fondant Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
Experts have proved the existence of recipes way back into distant history, in truth as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents which described recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, entrees and dessert, something we still use today. Aspicius also recounts how the early Romans made use of many different spices and herbs, including a few you will know for example bay, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like basil and coriander. The introduction of these new foods and spices led to an outbreak in publications on food, most of which are kept safe in academic collections. The introduction of television brings us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Chocolate Fondant recipe.
