TEMPERED CHOCOLATE FOR CARAMALLOWS
Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished candies. Use this to make our Chocolate-Dipped Caramallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Covers about 70 caramallows
Number Of Ingredients 1
Steps:
- Place 1/2 pound chocolate in a metal bowl. Bring a saucepan with 2 inches of water to a simmer, then turn off heat. Set bowl with chocolate over saucepan, and let melt, stirring gently with a rubber spatula until chocolate registers 118 degrees on a candy thermometer. (Watch the chocolate carefully, as heating and cooling times can vary.) Remove bowl from saucepan. Add 1/4 pound unmelted chocolate to bowl, and stir, until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, and stir until chocolate registers 88 degrees to 90 degrees. Use immediately. Repeat with remaining chocolate.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
