Post by Holodoc on Mar 24, 2002 10:48:10 GMT -5
Some of you know that I've been experimenting with making Safety Fudge, since I can't have sugar or dairy products. I'd actually perfected that concoction, and one of these days I'll divulge my findings.
However, this thread is about something I attempted based on what I'd learned from that.
What I learned was that now I know what seizing up means.
First, like the fudge recipe, my copy of The Joy of Cooking displays the same sugar:chocolate ratio for just about every type of chocolate candy recipe.
Second, I use fructose for my chocolate recipes, which measures a third amt to equal the potency of sugar (and I still think that tastes too strong). So instead of a cup for every ounce of unsweetened sugar (Baker's Secret sells boxes of the unsweetened stuff in individually wrapped little blocks of one oz. each), I put 1/3 cup.
The book's dipping notes were useless, so I figured that unlike the fudge, which was meant to have a different consistency from a block of chocolate, there was nothing else I needed to make a chocolate coating other than the chocolate itself and the fructose. To be on the safe side, I used three ounces with two's worth of sugar.
I made this makeshift double boiler. For those who are unfamiliar with a double boiler, you use two pots: one is on the stove and has water heated to a boil. Nestled into the top of this pot is a second pot, the contents of which are heated up without the charring side effects being exposed to direct heat can cause. It took almost an hr for the stuff to get past its crystalline consistency, and maybe it wasn't too smart of me to stir it up. But as I threw piece after piece into the mud, it became more and more difficult to spread the chocolate on with a spatula. The stuff on the sspoon over on the side hardened into a kind of taffy (I guess Dr. Jekyl would like it - the stuff was reminiscent of Tootsie Rolls).
So I have in my refrigerator these - these - things as hard as peanut brittle: Pieces of matzah with hard, chewy chocolate coatings. It's a good thing I have my own teeth.
Anyway, back to the drawing board...
However, this thread is about something I attempted based on what I'd learned from that.
What I learned was that now I know what seizing up means.
First, like the fudge recipe, my copy of The Joy of Cooking displays the same sugar:chocolate ratio for just about every type of chocolate candy recipe.
Second, I use fructose for my chocolate recipes, which measures a third amt to equal the potency of sugar (and I still think that tastes too strong). So instead of a cup for every ounce of unsweetened sugar (Baker's Secret sells boxes of the unsweetened stuff in individually wrapped little blocks of one oz. each), I put 1/3 cup.
The book's dipping notes were useless, so I figured that unlike the fudge, which was meant to have a different consistency from a block of chocolate, there was nothing else I needed to make a chocolate coating other than the chocolate itself and the fructose. To be on the safe side, I used three ounces with two's worth of sugar.
I made this makeshift double boiler. For those who are unfamiliar with a double boiler, you use two pots: one is on the stove and has water heated to a boil. Nestled into the top of this pot is a second pot, the contents of which are heated up without the charring side effects being exposed to direct heat can cause. It took almost an hr for the stuff to get past its crystalline consistency, and maybe it wasn't too smart of me to stir it up. But as I threw piece after piece into the mud, it became more and more difficult to spread the chocolate on with a spatula. The stuff on the sspoon over on the side hardened into a kind of taffy (I guess Dr. Jekyl would like it - the stuff was reminiscent of Tootsie Rolls).
So I have in my refrigerator these - these - things as hard as peanut brittle: Pieces of matzah with hard, chewy chocolate coatings. It's a good thing I have my own teeth.
Anyway, back to the drawing board...
