This is a recipe of Grandma Evelyn Rollins. A favorite when she would visit from Canada when Grandma Cindra was a little girl. Grandma Ellen makes these wonderful candies each Christmas.
Prepare all equipment and tools in advance; you won't be able to once the candy making steps start. All pots and utensils must be spotless and dry.
It is never a good idea to double a candy recipe.
Always make candy on a cool, dry day. Because candy is made from sugar, and it pulls in moisture from the air, rain and humidity, the cooking time can increase substantially. It also may never set up at all -- the candy will absorb water from the air and turn into syrup. (Caramel syrup can be made, however). "
3 cups sugar
1/3 cup corn syrup
1 cup milk
1 pinch salt
1/2 teaspoon soda
1 bag coconut, toasted. optional
3 cups walnuts, chopped, optional
Good quality dipping chocolate or dipping disks, Merkins or Guittard Milk Chocolate is good.
1. Mix the sugar, corn syrup, milk and salt into a 2 to 3 qt saucepan (large enough so boiled sugar does not overflow) and placed over medium heat. Stir the mixture constantly until the sugar is dissolved. Most candy recipes require that the sides of the pot be washed down early in the cooking process, either with a wet pastry brush or by putting the lid on the pan for about three minutes to remove any sugar crystals clinging to the container walls. It is also why the recipes specify that the sides and bottom of the pan should not be scraped into the bowl where the candy is to cool. There is too much chance of scraping in a stray sugar crystal. Afterwards, place a candy thermometer on the side of the pan.
2. Boil the mixture to the softball stage (234-238 degrees): Keep the temperature constant; never try to rush a candy mixture by cooking it at a higher temperature than the recipe directs, or slow it down by reducing the heat. DO NOT STIR THE CANDY after it boils.
3. As the candy mixture nears the softball stage, sprinkle the soda onto the top of the boiling mixture and let it work its way in by the boiling bubbles. If you put the soda in at the first, the mixture becomes too dark.
4. Gently take the pan off the heat and let cool a little above room temperature. If you beat the mixture too soon, it will turn to sugar. If it cools too much it takes a longer to beat, but I prefer this result rather than turning it to sugar and ruining my whole batch.
5. Beat the candy. This can take a while. It starts out an amber brown, but as you beat it and it begins to set the color actually changes to a creamy white. You can actually see the change of texture and color happen right before your eyes. Choose a time that you can sit and watch a TV show or something while you beat. I love the sound of the candy as the bubbles that form pop.
6. You can toast coconut in the oven or on the stove top. To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. to toast coconut under the broiler, turn the broiler on high and place coconut under it. Watch is the entire time and stir it as it toasts on top. To toast coconut on the stove top, spread shredded coconut into a large skillet (or small, if you only need a small amount) and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Coconut will probably brown a bit less evenly in a skillet than in the oven. Before you start, keep in mind that coconut can burn very easily, so it’s better to take your time than to try and increase the heat and rush the toasting.
7. Melt the dipping Chocolate: Never allow any water to touch the chocolate, or the chocolate will immediately seize up. Chocolate should only be melted over low heat. The microwave is a good appliance to use, but you can use a double boiler.
8. Microwave Melting (Cindra's favorite): A microwave can be the fastest method of melting but can also results in disaster as a couple of seconds of overheating can ruin the chocolate. Place chopped chocolate or disks into a microwave safe bowl and heat at fifty percent for 30 seconds to 1 minute. Sir and then repeat . The amount of time needed for melting will depend on your microwave and the amount of chocolate. Keep an eye on the bowl the entire time. When the chocolate appears shiny but not fully melted, stop and remove from the microwave. Stir with a metal utensil until fully melted. If needed, return to the microwave for a few seconds to eliminate large chucks.
9. Double Boiler Method: The double boiler method uses two pots or a special double boiler pot to melt chocolate slowly. The bottom pot contains about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer then rest the top pot above the water. Chop the chocolate and put it in the top pot. Stir the chocolate as it melts to ensure a smooth texture. Be cautious that water isn't mixed in with the chocolate as this creates a grainy texture.
10. Roll the fondant candy into small 1 inch balls. If your hand gets too sticky wash them again. Also if the fondant is thinner than you want it to be and it won't hold it's shape well, place it in the freezer until it stiffens and is easy to work with.
11. Drop the candy balls into the melted chocolate and completely cover it with the melted chocolate using a fork. Lift it out of the chocolate with the fork and drop into the chopped nuts or toasted coconut. Cover with nuts or coconut. Place onto a wax paper sheet to set.
12. Eat and enjoy!
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