ISO: ISO Ok, my newest venture is trying to make something similar to See's Candy's chocolate-covered

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dawnnys

Well-known member
fudge. I have had this on my mind for a couple of week now, and I just bought some good fudge at a local shop.

Now, what to coat it with? I was going to just do the easy, cheapy, dark chocolate wafers or semi-sweet chips melted down in the microwave, but does anyone else have any other suggestions?

Maybe milk chocolate (because this won't be considered "healthy" anyway!) or would the bitterness of dark be a better choice? Baker's chocolate? A ganache that hardens? Help. TIA.

 
Thanks Dianne, but I only see 3 categories for candy - peanut brittle, toffee

and taffy. Are there more, like a chocolate category or something? Thanks again, great site.

 
Oh please help, guys, no one has ever dipped anything in

chocolate before? ;o) I am getting serious cravings and would rather have someone who has had experience with doing this before I start. TIA

 
Thanks - these are good ones for the future. What I really wanted was a

recipe for the dipping chocolate. Every recipe I have seen so far (everywhere) is for the candy, then you dip it in "chocolate".

I ended up using chocolate chips and adding a little shortening to it. It was still a lot "gloppier" than I had hoped, but eventually it did dry (like overnight!).

Someday I'll find what I want - something that is easy to dip into and dries with a thin, brittle coating because I know homemade "coating" is probably best, and that's what I was looking for. Next time I'll try the dark candy wafers that you melt in the microwave :eek:(

But thanks a ton for your links - they will be good to try later this month.

 
Dawn, my candy making books are in storage (and I was an arm-chair reader, not a maker) so

I can't help with a specific answer, but I do have a couple resources I can point you to.

Over on eGullet, there are a couple candy making demonstrations available online. They're quite fantastic, really. But one member on eGullet who I've followed quite a bit is Kerry Beal. I'd ask her what she uses, or scroll through some of her posts. You should be able to find some great recommendations over there. They're quite serious about chocolates. smileys/wink.gif

Here's a few links:

Demonstrations page
http://forums.egullet.org/index.php?s=b890baf8c29d09c2796c4ff9cc176f09&showtopic=110251

Making molded chocolates demo
http://forums.egullet.org/index.php?showtopic=77324

Kerry Beal's confectionary demo (she also makes chocolates)
http://forums.egullet.org/index.php?showtopic=92495&st=0&p=1262270entry1262270

 
Thanks Lisa. So from what I'm reading, you just buy the couverture and melt

it and dip? Thanks for the link.

 
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