Suak's Fondant and Dipping Chocolate
The FONDANT HAS TO BE MADE THE DAY BEFORE. You will spend TIME working flavors into fondant the next day to form the base for your candy. The last step is DIPPING. This step takes time as well. If anyone needs my help, message me and I will try happily to guide you as best I can through the process.
2 1/2-3 pkgconfectionery sugar
1 can(s)sweetened condensed milk
1/2 cmargarine, softened
1 largesemi-sweet chocolate chips, 32 oz package-ghiradelli chocolate is very good
4chocolate squares, unsweetened - again ghiradelli is wonderful
1/2cake parafin wax
How to Make Suak's Fondant and Dipping Chocolate
- Add ingredients for Dipping Chocolate into a 2 quart double boiler, which will have hot water in bottom of it to aid in melting the chocolate and wax; it would burn otherwise.
- This will take several hours on very low heat to melt everything. *Do not use microwave for melting chocolate. Plan ahead for this step. Keep melted chocolate on an extremely low burner in double boiler with water in bottom always, during the whole dipping process. As the amount of chocolate is used up along with the parafin wax, just simply add more chocolate and wax then wait for your newly added ingredients to melt. Continue dipping process after melted. **Hint: use a very large needle or a candy dipper stick for dipping. You don't want to leave a huge hole in candy after you dip so the smaller the hole, the smaller the patch you will need to take care of.
- Back to Step 1 the confectionery sugar mixture. Simply mix the three ingredients together well, wrap and refrigerate overnight.
Take whatever portion of sugar mixture you will want to use for a particular flavor you have chosen. My personal favorite is coffee. I use instant coffee granules (make sure they are finely ground or expresso powder). Add a few drops of water and form a paste. You will now start working or kneading your flavor into the portion you have cut off. After you completely work in your flavor(s), form candy into balls - you choose your size. Place on a tray (don't let fondant get too warm). Go to the dipping station. Have a tray ready with waxpaper to place the finished product on for drying. *When dipping try to let the chocolate drip off your needle or dipping stick as much as possible before placing on waxpaper. Don't forget to touch up pin hole from dipping stick with a dab of melted chocolate.
- I live in Alaska so I take complete advantage of our climate in the winter months by putting my freshly made candy outside in covered containers right after I dip them. This cools them down and sets the chocolate wonderfully. By the way, this candy freezes very well and is good for many months in an airtight container!
- Having fun containers are the end result of showing off your chocolates so be creative with purchased candy boxes, gift giving dishes covered with style etc.!