---------- 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

-----