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Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Martha Washington's Fri 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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