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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fondant (centers for chocolate to dip) Recipe

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This recipe for Fondant (centers for chocolate to dip) is from Served with Love, 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:  
2 cups sugar (white)
1 cup top milk or cows cream
1 tsp Karo syrup (white)
Flavorings:
Vanilla, maple, lemon, black walnut, strawberry, Almond, mint.
Directions:
Directions:
Stir constantly until it comes to a boil
Stop stirring, boil until thermometer reaches 224º or until it forms a softball stage
turn out on unbuttered platter.
When cool beat, add flavoring coloring and nuts work with hands. Place in a jar and put lid on until ready to dip.

 

 

 

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