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 Martha Washington's

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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24

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PostSubject: Martha Washington's   Martha Washington's EmptyFri Nov 07, 2008 10:56 pm

Martha Washington’s

1 cup butter, softened
1-1/2 tsp vanilla
6 cups sifted powdered sugar
1-1/4 lb bittersweet chocolate or semisweet chocolate
3 tbsp shortening
Walnut pieces

Line a 2 quart rectangular baking dish with foil, extending foil over edges of pan
Butter foil, set pan aside

In a large mixing bowl beat softened butter and vanilla with an electric mixer on medium speed till fluffy
Gradually add powdered sugar, stirring till mixture is smooth and stiff (if necessary, knead in some powdered sugar with your hands)
Pat mixture into prepared pan
Cover and chill about 1 hour or till firm

When candy mixture is firm, grasp foil to lift candy out of pan, cut candy into 1 inch squares
Cover and chill till ready to dip

To temper the chocolate,
in a medium glass mixing bowl combine chocolate and shortening
Pour warm tap water (100 to 110) into a large mixing bowl to a depth of 1 inch
Place bowl of chocolate inside bowl of warm water (water should cover the bottom half of the smaller bowl)

Stir the chocolate mixture constantly with a rubber spatula till the chocolate is completely melted and smooth
This takes about 15 to 20 minutes
Do not rush the process or the chocolate will not be properly tempered
If the water begins to cool, replace with more warm water (do not get water in the chocolate, as this can cause graininess. If water does get into the chocolate, stir in additional shortening. 1 tsp at a time, till mixture becomes shiny and smooth again.)

Use a 2 tined fork to carefully dip squares, one at a time, into melted chocolate
Draw fork across rim of bowl to remove excess chocolate
Invert candy onto a waxed paper lined baking sheet, twisting fork slightly as candy falls to swirl the top
(If excess chocolate pools at the base, next time let more chocolate drips off fork)

If the chocolate becomes too thick while dipping, replace water in large bowl with warm water. Stir the chocolate till it reaches the right dipping consistency again

Place 1 walnut piece on each candy
Allow candy to dry
Store candy, tightly covered, at room temperature for up to 2 weeks
Makes about 2-1/2 lbs (77 pieces)
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