Chocolate Eggs

Title:
Chocolate Eggs

Yield:
6 Servings

Categories:
Holidays,
Candies,
Easter




Ingredients:





 1 1/3 c  Hot water


     4 c  Granulated cane sugar


   1/2 c  Light corn syrup


     3 oz Unsweetened chocolate, chopd


     2 tb Butter


          Chocolate compound coating






 Stir hot water, sugar and corn syrup together in three quart heavy


 saucepan. Place over high heat and stir constantly until all sugar crystals


 are dissolved. Wash down sides of pan with pastry brush dipped in hot


 water. Clip on thermometer and continue cooking without stirring until


 temperature reaches 240, washing down sides twice more as mixture cooks.


 Remove from heat. Entire cooking process takes about 12 minutes. As soon as


 bubbles subside, pour mixture onto marble slab or cookie sheet. Allow to


 cool, undisturbed, until fondant holds the imprint of your finger and feels


 lukewarm, about eight minutes. Cut butter in small pieces and scatter over


 surface. Pour melted chocolate over fondant. Work the fondant with a


 scraper, lifting it up from all sides and keeping the mass in constant


 motion. When the fondant is stiff enough to hold the scraper staight up, it


 is finished. Knead briefly and place the ball of fondant in a container.


 Cover with a damp cloth, then cover the container. Get out as needed and


 knead a little before using. Shape into egg shapes and dip in chocolate


 coating or real chocolate. From Sweet Thing @5211 March 1994


 Posted to MM-Recipes Digest  by "Chat Cat" 
on Mar


 26, 98