Martha Washingtons Recipe - Cooking Index
Martha Washingtons Recipe - Cooking Index
| 1 cup | 198g / 7oz | Butter - softened |
| 1 1/2 teaspoons | 7.5ml | Vanilla |
| 6 cups | 1188g / 41oz | Powdered sugar - sifted |
| 1 1/4 lbs | 567g / 20oz | Bittersweet chocolate |
| 3 tablespoons | 45ml | 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 until fluffy. Gradually add powdered sugar, stirring until 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 until firm.
When candy mixture is firm, grasp foil and lift candy out of the pan; cut candy into 1 inch squares. Cover and chill until ready to to dip.
To temper the chocolate, in a medium glass bowl combine chocolate and shortening. Pour warm tap water (100 degrees to 110 degrees) into a large mixing bowl to a depth of 1 inch. Place bowl of chocolate inside bowl of warm water. (The water should cover the bottom half of the smaller bowl.) Stir the chocolate mixture constantly with a rubber spatula until the chocolate is completely melted and smooth.
This takes about 15 to 20 minutes. Do not rush the process or the chocolate will not properly temper. If the water begins to cool, replace with more warm water. (Do not get the water in the chocolate, as this causes graniness. If water does get into the chocolate, stir in additional shortening, 1 teaspoon at a time, until 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 drip off fork.) If the chocolate becomes too thick while dipping, replace water in large bowl with warm water. Stir the chocolate until 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.
This recipe yields about 2 1/2 pounds of candies.
Source:
Better Homes And Gardens Magazine - Dec, 1992 issue
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