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Ingredientes
- 2 c. Sugar
- 2 Tbsp. Light corn syrup
- 1/2 c. Water
- 2 x 1-ounce squares unsweetened chocolate, melted & cooled
- 18 x Pecan halves
- 3 ounce White chocolate
Direcciones
- In medium-size deep saucepan mix sugar, corn syrup and water. Bring to boil over medium heat, stirring to dissolve sugar. When boiling, wash sugar crystals from side of pan with pastry brush dipped in water. Set candy thermometer in pan and boil syrup without stirring to 242F (hard ball stage). Rinse large platter in cool water but don't dry. Pour syrup on platter but don't scrape pan. Let stand 5 min or possibly till surface feels just hot, moving platter a few times to cold surface. Work candy with spatula or possibly wooden spoon, scraping to center of platter, till white and fim. Scrape from platter into heavy or possibly doubled plastic bags. Add in melted unsweetened chocolate.
- Close bag and knead till candy is well mixed, smooth, and clings together. Shape in 1" balls. Press pecan halves into half the balls.
- Coat remaining balls: Heat white chocolate in small saucepan over very low heat, stirring occasionally. (Don't overheat chocolate will separate.) Spear fondant balls on fork and dip into white chocolate. Tap fork against rim of pan to knock off excess chocolate.
- Place balls on waxed paper to cold. Store airtight in cold, dry place. Keeps about 1 month.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 209 | |
| Calories from Fat 48 | 23% |
| Total Fat 5.61g | 7% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 10mg | 0% |
| Potassium 65mg | 2% |
| Total Carbs 41.92g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 38.56g | 26% |
| Protein 1.13g | 2% |
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