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Candy Recipes:
We found, for instance, that butter crunch won't separate if it's cooked in a heavy skillet instead of a saucepan.
That caramels can be made by a new method which cuts the cooking time as much as 2-1/2 hours.
That even chocolate dipping, admittedly the fussiest of candy making processes, is easy to conquer when you recognize that chocolate demands certain conditions and won't behave, otherwise.
Sugar itself, though not as cranky as chocolate, follows the rulesof its own chemistry and does not take kindly to attempts to change those rules.
The special value of these candy recipes is that, whether they're old standard recipes or new ones we created, they are fresh enough to us so that we take nothing for granted - so often the case when you've made a recipe for years on end and forgotten the difficulties you encountered the first time you made it.
The Candy Book
Here - for example - is one of the wonderful recipes we found in this great candy making cookbook: HAZELNUT TRUFFLES WITH SEMISWEET CHOCOLATE
1 cup toasted hazelnuts (finely grated)
1 egg white
2 packages semisweet chocolate (12 ounces)
1 cup confectioners' sugar
1/4 cup cream
Grate 1 cup toasted hazelnuts and blend with 1 cup confectioners' sugar. Add just enough egg white to make a firm paste. Melt 2 packages semisweet chocolate over hot water. Scald 1/4 cup cream and cool to temperature of chocolate. Pour cream into chocolate and mix with a wooden spoon until blended, then mix in hazelnut paste. Put into a pan lined with waxed paper and set in a cool place. Cut in oblongs or squares when hard. Or form into balls and roll in cocoa or chocolate shot.
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