Ingredients
1/4 c. cocoa
2 c. sugar
2 Tbsp. butter
1/4 c. white Karo
1/2 c. cream, milk or Pet
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c nuts, chopped
Method
Sources
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dataset
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Gathered
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Lightly butter dish and set aside. Mix cocoa and sugar together well. Coat sides of a heavy sauce pan well with butter. Add sugar and cocoa, Karo, cream, or milk, and salt. Cook while stirring to firm ball stage (small amount holds its shape when dropped in a cup of cold water). Add vanilla and nuts. Stir until it starts to thicken and pour into buttered pan. Cut into squares, cool and serve.