The Waterbury Democrat., 1934-12-21

until cold. Beat with a wooden spoon until creamy. When too stiff to stir turn onto large plat ter or marble slab and knead until soft. Put into bowl brushed with olive oil, cover with a damp ened cloth and tie tight. Let stand at least twenty-four hours before flavoring and shaping.
 | How to Coat
 | Now for the dipping or coating with chocolate. In the first place you must have the right kind of chocolate. There are several brands of a special coating chocolate manufactured for this purpose. Both sweet and bitter coating are to be had and if much dipping is planned you will need both-sweet for covered nuts and fruits and bitter or a mixture of both for sweet centers.
 I Careful control of temperature Of both the room in which the dip- ping is done and the chocolate it. self is of great importance. A dry cool room, with temperature at about 60 degres F. is necessary Be sure no other cooking is going on while dipping because escaping steam will make the chocolate gray and streaky.
 Break chocolate in small pieces and put in top of double boiler. Melt over warm water and beat frequently while heating. This in- sure a smooth, even coating, thick and glossy. Do not put the double boiler over the flame be- cause there is too much danger of over-heating. The melting will take at least thirty minutes. Keep water around chocolate lukewarm, not over 11O degrees F. The chocolate should be about 80 de- grees F. during the dipping.
 Use Pound of Chocolate Don't try to work with less than one pound of chocolate because it is impossible to keep less at the proper temperature.
 Shape all centers before begin- ming to dip. Place centers at left hand with chocolate directly in front and wax paper covered trays at right.
 The dipping can be done with the fingers or fork, or regular candy dipper. Drop the center into the chocolate with the left hand, press it down with the right until completely covered, then lift 1t out, wiping off excess chocolate on the side of the bowl. Drop the covered center on the prepared tray at the right and twist your wrist slightly as the chocolate leaves your fingers to give the swirl on top.
 Christmas fudge. nougats, car amels and jelly squares make de- lectable centers for fondant and l are affro ofivo 1tnonofa1 too
 Christmas Fudge
 Three cups granulated sugar, 2 tablespoons corn syrup, l IA cups standard cream, 2 tablespoons but ter, 1-2 cups chopped candied fruits, few drops vanilla.
 Put sugarS corn syrup and cream into a smooth, round bot toned sauce pan. Put over a low ing point without stirring. In- crease heat slightly and stir al- most constantly until candy is done. Add butter a few minutes before removing from the fire. Fudge is done when a few drops tried in saucer of cold water keep their shape and can be pick ed up and rolled between the fin- gers. A candy thermometer should register 236 degrees F. Remove syrup at once from the fire and let cool in the pan in which it was cooked. When thoroughly cooled add vanilla and stir with a wood- en spoon until thick. Add pre- pared fruits and stil until mixture is dull looking. Turn into a but tered pan and cut in squares. | Chocolate fudge is made by us- | inc y,iIlf incfoaA nf ovad ing three squares of bitter choco- late when the syrup begins to boil. The fruits are not used, all though nuts can be if liked. !
 Penouchi is made with brown sugar, no corn syrup and i 1-2 cups chopped mixed nuts instead of fruit.
 Black Walnut Caramels ~.
 Two and one-h half cups granulat- ed sugar, 3-4 cup corn syrup, 1 1-2 cups cream, tablespoons butter, 1-2 teaspoon cream of tartar, 1 cup black walnut meats, 1-2 tea spoon vanilla.
 Mix cup sugar with cream of tartar and melt over a low fire. Stir while melting. Add remain ing sugar corn syrup and cup cream. You may think the mix ture Is ruinNl at this stage but the Jumps will cook out. Stir con- stantly over Q low fire. Bring to the boiling point and boil five min utes. Add butter and remaining cream and cook slowly until few drops tried in cold water are hard when picked up with fingers. The candy thermometer should regis- ter 24S degrees F. Remove from fire and let cool few minutes Then add vanilla and nuts and turn into well buttered pan and let stand until firm. Turn out. ups side down on q board and cut with a butcher knife into even squares | VVpan anNl. aatfara in 0ffAn f1a mar