In Response to Re: Candy making time;-):
In Response to Re: Candy making time;-) : Nancy the "tricky" part about covering candy in chocolate is that it really should be tempered and that can be difficult. Lots of temperature ranges that the chocolate must go through and it has to be kept at a particular temperature for the shine and snap. I read once about a way to cheat on tempering. If you are going to melt 1 pound of chocolate for coating melt 3/4 of the pound then add the last 1/4 pound, break it up into small bits, and stir that into the melted chocolate. It will bring the temperature down and approximate the tempering. The other option is to use the coating discs that are available in many stores. they keep their shine and are easy to use. To dip I just use a fork or rather 2 forks and often a toothpick to get the candy off the fork and to cover any spots where the fork may have scraped off. I put the candy after I dip it on parchment and let it set. When I do pretzel rods I melt the chocolate in a tall Mason jar. I melt 3/4 of the chocolate then stir in the rest. I dip the pretzel rods and the depth of the chocolate pretty much covers most of the pretzel. As it is used up I tip the jar and twist the pretzel to completely cover. Any chocolate left in the jar can get covered and stored or I often add more chocolate, melt it and stir in nuts and make little chocolate covered nut clusters. Sometimes I stir in dried cranberries or dried cherries or raisins with the nuts.
Posted by nikki p
Thank you --- so many things to think about - to remember ....... I printed this to tape to cabinet door