-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.
