Chocolate eggs
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Chocolate eggs
  Chocolate    Eggs    Easter  
Last updated 6/12/2012 1:15:30 AM. Recipe ID 44912. Report a problem with this recipe.
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      Title: Chocolate eggs
 Categories: Holidays, Candies, Easter
      Yield: 6 Servings
 
  1 1/3 c  Hot water
      4 c  Granulated cane sugar
    1/2 c  Light corn syrup
      3 oz Unsweetened chocolate, chopd
      2 tb Butter
           Chocolate compound coating
 
  Stir hot water, sugar and corn syrup together in three quart heavy
  saucepan. Place over high heat and stir constantly until all sugar
  crystals are dissolved. Wash down sides of pan with pastry brush
  dipped in hot water. Clip on thermometer and continue cooking without
  stirring until temperature reaches 240, washing down sides twice more
  as mixture cooks. Remove from heat. Entire cooking process takes
  about 12 minutes. As soon as bubbles subside, pour mixture onto
  marble slab or cookie sheet. Allow to cool, undisturbed, until
  fondant holds the imprint of your finger and feels lukewarm, about
  eight minutes. Cut butter in small pieces and scatter over surface.
  Pour melted chocolate over fondant. Work the fondant with a scraper,
  lifting it up from all sides and keeping the mass in constant motion.
  When the fondant is stiff enough to hold the scraper staight up, it
  is finished. Knead briefly and place the ball of fondant in a
  container. Cover with a damp cloth, then cover the container. Get out
  as needed and knead a little before using. Shape into egg shapes and
  dip in chocolate coating or real chocolate. From Sweet Thing @5211
  March 1994 




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Recipe ID 44912 (Apr 03, 2005)

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