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Pinoche ~ Aunt Mabel Jorgensen ~ Recipe

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This recipe for Pinoche ~ Aunt Mabel Jorgensen ~ is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sugar
1 cup firmly packed brown sugar
2 cups cream
¼ cup corn syrup
Dash of salt
¼ cup water
Directions:
Directions:
Combine ingredients. Turn stove to high. Stir until it boils. As soon as it starts to boil, take spoon out. (Silver spoon) Put thermometer in and reduce heat to medium low. Cook to 230 degrees. While still on stove and boiling, remove thermometer and set candy aside. Let cool. Forget about it. Don’t touch or stir it. After it cools, beat in large kitchen aid until creamy and not sticky. (use triangle beater and kneed until it sets into a soft ball). Wrap in plastic wrap (double wrap) and put in fridge the next day. Can be stored in fridge for quite a while and 6 weeks is ideal. Let set out to soften the day you use it for centers. Take pieces enough to make a small ball, flatten out and put a couple of chopped pecans inside, roll to make a ball. Place on wax paper on cookie sheet. Cool in fridge and dip in chocolate!
Personal Notes:
Personal Notes:
~Aunt Mabel was a professional candy maker. Her hand-dipped chocolates were the best. Now her daughter Cindy Jorgensen Poulsen is carrying on the tradition of dipping chocolates for Christmas! Yummy. Thanks Cindy for carrying on the tradition.

 

 

 

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