Dipping Candy
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 99. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- The easiest way to coat candy is to dip it into confectioners' coating. Confectioners' coating is a chocolatelike product that also is called white chocolate, almond bark, or summer coating. It usually comes in chocolate and vanilla flavors.
- What makes confectioners' coating so easy is that it doesn't speckle as it hardens and that it easily heats without scorching. Before dipping candy, chop the coating and melt it in a heavy saucepan over low heat.
- Semisweet chocolate and milk chocolate also can be used for dipping. But these products usually need to be tempered (melted and then cooled to the correct dipping temperature). Without tempering, the chocolate often speckles or develops gray streaks as it hardens. This speckling is called blooming and affects only the appearance, not the quality or flavor, of the candy. If a small amount of speckling doesn't bother you, go ahead and use untempered chocolate for dipping. To learn more about tempering, see a candy-making cook book.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Milk Chocolate-Dipped Hazelnut Sandies Sarah T." by thebittenword.com; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/22198928@N00/15410331344. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.