Dip

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Difficulty: Beginner
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British-style classic dip that brings home-style flavor to your table
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This British dip features Teaspoonful of vanilla, , A pound of Baker’s “Dot” Chocolate., −1/2 cups of sugar, . It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Dip

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Beginner
Calories: 727.3

Description

This British dip features Teaspoonful of vanilla, , A pound of Baker's "Dot" Chocolate., −1/2 cups of sugar, . It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Put the sugar, condensed milk and water over the fire to
  2. boil ,
  3. stir gently but often, and
  4. cook to the soft ball stage, or to 238F (114°C).
  5. Pour on a damp marble and
  6. let stand undisturbed until cold; turn to a
  7. cream , then gather into a compact mass;
  8. cover with a bowl and
  9. let stand for thirty minutes; then
  10. knead the
  11. cream ; put it into a double boiler;
  12. add the caramel syrup and the vanilla;
  13. stir constantly while the mixture becomes warm and thin;
  14. add a tablespoonful or two of water, if necessary, and drop the
  15. cream mixture into impressions made in cornstarch.
  16. Use two teaspoons to drop the cream.
  17. When the candy is cold, pick it from the starch.
  18. With a small brush remove the starch that sticks to the candy shapes.
  19. Coat each piece with "Dot" Chocolate.
  20. As each piece is coated and dropped onto the oil cloth,
  21. set half an English walnut meat upon the top.
  22. TO MOLD CANDY IN STARCH IMPRESSIONS Many candies, especially such as are of some variety of fondant, are thin when warm and solidify on the outside when cold, so that they may be "dipped" or coated with chocolate.
  23. To shape candy of this sort, fill a low pan with cornstarch, making it smooth upon the top.
  24. Have ready molds made of plaster paris, glued to a thin strip of wood, press these into the cornstarch; lift from the starch and repeat the impressions as many times as the space allows.
  25. If molds are not available a thimble, round piece of wood, or the stopper of an oil or vinegar cruet will answer the purpose, though the impressions must be made one at a time.
  26. CHOCOLATE BUTTER CREAMS [Illustration: CHOCOLATE BUTTER CREAMS.] Put the sugar, water, glucose and butter over the fire;
  27. stir until the sugar is melted, then
  28. cook to the soft ball degree, or 236 F (113°C).;
  29. pour on a damp marble and leave until cold; then
  30. pour on the Premium Chocolate, melted over hot water, and with a spatula turn to a
  31. cream .
  32. This process is longer than with the ordinary fondant.
  33. Cover the chocolate fondant with a bowl and
  34. let stand for thirty minutes;
  35. knead well and
  36. set over the fire in a double boiler;
  37. add the vanilla and
  38. stir until melted.
  39. The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch
  40. dip in "Dot" Chocolate.
  41. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top.
  42. If too soft it will not hold its shape in coating.
  43. FONDANT FOR SOFT CHOCOLATE CREAMS Put the sugar, glucose and water over the fire and
  44. stir until boiling, then
  45. wash down the sides of the saucepan,
  46. cover and finish cooking as in making ordinary fondant.
  47. Let cook to 238 F (114°C).
  48. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a
  49. cream with a wooden spatula.
  50. When the fondant begins to stiffen, scrape at once into a bowl and
  51. cover with a damp cloth, but do not
  52. let the cloth touch the fondant.
  53. Use this fondant in the following recipes.
  54. ROSE CHOCOLATE CREAMS

Nutrition Facts

Amount Per Serving
Calories 727.3kcal
% Daily Value *
Total Fat 20.8g32%
Saturated Fat 12.3g62%
Cholesterol 13.4mg5%
Sodium 58.7mg3%
Total Carbohydrate 126.8g43%
Dietary Fiber 30.2g121%
Sugars 82.0g
Protein 11.6g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bakers, boiling, british, butter, chocolate, corn, cup, cups, dip, dot, glucose, ozs, pound, premium, pure, sugar, syrup, teaspoonful, teaspoonfuls, title
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