Successful usage of dipping chocolate when making candy can be made easier with a few good tips. TEMPERATURE is very important; that of the day, the room and of the chocolate.
It is best to choose a cool clear day for dipping instead of a warm humid day. Keep the room between 60 and 70 F degrees and free of drafts which is not as important when making other candies like taffies, brittles and butter toffee.
PROPER EQUIPMENT AND UTENSILS add to the success of your dipping. You will need a double boiler, a candy thermometer and a dipping fork. Assemble it all inconveniently. Have the centers to be dipped ready and located in a convenient spot. Also you will need to have a wire rack covered with wax paper to put the candies on after dipping.
Use SPECIAL DIPPING CHOCOLATE to make your time worthwhile. Other chocolate will not produce good results. Grate the chocolate fine and melt over a double boiler being careful not to get any water or vapors in the chocolate. (Keep water hot but not boiling) Melt slowly and stir constantly. Do not melt less than one pound or more than two pounds at one time. When chocolate is completely melted, check temperature with a thermometer. Continue stirring until the thermometer reaches 130F degrees.
COOL THE CHOCOLATE QUICKLY by emptying the hot water from the bottom of the double boiler and refilling with cold water. Stir constantly and rapidly in a circular motion until the candy thermometer registers that the chocolate has cooled to 83F degrees. Keep the chocolate at this temperature by keeping the water in the bottom of the double boiler at a warm temperature.
The DIPPING CHOCOLATE MUST BE STIRRED BETWEEN EACH DIP. Drop a center into the chocolate and cover well. Lift out with the fork. Tap on the rim to remove any excess chocolate and draw fork carefully across the rim. Place piece on the wax paper, remove the fork and form a string or a design across the top with chocolate that is still on the fork. Work rapidly.
CONTINUE DIPPING until the chocolate becomes too thick to use. If there is enough left, scrape down the sides and repeat the melting process. Chocolate left at the end may be used for nut clusters or pour onto wax paper to harden for eating or later use. When the chocolate covered candies cool, they should be stored in a cool dry place; never exposed to direct sunlight. Pack in layers separated with wax paper.
PEANUT BUTTER BALLS
Melted chocolate chips with shortening serves as the dipping chocolate for these peanut butter balls.
Combine and mix the butter, peanut butter, vanilla and sugar with (clean) hands; mixture is stiff.
Shape dough into 1 inch balls; place on wax paper lined tray; refrigerate until firm.
Melt chocolate chips and shortening together in the top of double boiler.
Pour melted chocolate into small bowl; set in larger dish with hot water to keep chocolate warm.
With candy dipper or toothpicks, dip each ball into melted chocolate to cover; place on wax paper to harden.
A regular dipping chocolate or a bonbon coating can be used for this cream fondant recipe.
Combine sugar, salt, whipping cream, corn syrup and milk in a heavy saucepan.
Cook stirring constantly until mixture comes to a boil.
Continue cooking over medium heat and stirring occasionally until temperature on candy thermometer reaches 235 to 236F degrees.
Remove pan from heat and pour into a large shallow pan to cool.
When bottom of pan feels cool then the mixture is ready to beat.
Add marshmallow cream, nuts and flavoring to the mixture.
Beat mixture until creamy and it loses its gloss.
Shape mixture into small balls and dip in melted dipping chocolate.