Chocolate Making

Tonight we officially attempted to make chocolates. This is something that the Gregory family did back when Devan was wee little child. Considering the number of novices in the kitchen tonight everything actually turned out pretty good We had a great assortment of candy. Nyla and Katie did a great job tutoring all of us. And...we actually had a great time doing it. Plus, we all walked home with way more chocolate than should be legally consumed :)

Voila! Chocolates

For a good portion of the night Ashley watched all the little kids upstairs. She definitely had her hands full.

Good thing The Mom just bought this little sled.

Winter Fun

A bunch of us went to temple square last night to see the lights. As always, the lights were beautiful.

fondant for chocolates

Fondant for Chocolates

 

4 Cups Sugar

2 Cups Cream

4 Tab. Karo Syrup

1/4 t. Cream of Tartor

 

Flavor extract and food coloring

Candy Thermometer

 

 

 

In a 4-quart sauce pan, (use a good quality pan, a cheap pan will scald and burn) combine all ingredients.  Stir until well mixed, (careful when stirring don't splash your liquid too high on the side of the pan). Place on Med/High heat.  DON'T stir again once you turn the heat on. 

Notice my picture above, do you see the grainy, sugary, liquid I splashed onto the side of the pan?  We HAVE to get that off, or it will ruin your whole batch.  Once it starts boiling, see picture below, place a lid on your pot.  Leave it there for about 2-3 minutes.  We are getting the liquid to boil high in the pan and absorb ALL the grainy, sugary liquid on the side.  DON'T LET LIQUID BOIL OVER!

 

Do you see how high I let it get?  I didn't let it boil over, but it covered all of my splashes on the side of the pan.  Now keep lid off, and place your candy thermometer in the liquid.  Make sure your thermometer is not touching the bottom of the pan, but is covered by liquid.

 

Heat to 225 degrees F.  Exactly!  See my thermometer below, it's perfectly on 225.  Not a degree less, and not a degree more.  Let your screaming child scream, and don't turn your head from the thermometer.  It should take 3-5 minutes to reach 225 after you have taken the lid off.  Don't adjust your heat on the stove.

Immediately pour hot boiling liquid into 3 corel plates, (I don't have corel so I use pie tins).  The liquid is really hot, (duh) so don't put it into anything that can crack or break under high heat.

Let sit for 20 - 30 min.  Don't touch it.  After it has cooled I like to taste just a little bit, if it's grainy, throw it away.  It should be smooth, creamy, shiny, and thick. Add 1/4 t. extract flavor and 3 drops of food coloring.

 

 Stir one plate at a time with a fork.  Notice when you start it is shiny and easily stirred.

Keep stirring , and stirring, and stirring, (10-15 Min).

 

It's getting hard, yea!  If your arm feels like it's going to fall off, you've done good.  It should now be dull in color and NOT runny.

 

 Place in a ziplock air tight bag.  It should be a soft ball. Push all air out.  Put in refrigerator.  Now go stir your other 2 plates.  Easy peezy!

 

All done!!!