Ingredients and Supplies
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 1 pound chocolate, melted
- 1 tablespoon invert sugar
- 1 tablespoon butter, softened
- 1 tablespoon vanilla bean paste
- candy thermometer
- parchment paper
- oval cutters
- dipping tool
- vanilla sugar
In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached. Stir in 1 tablespoon vanilla bean paste.
Spread the mixture into a 9" x 9" pan lined with parchment paper, keeping the top as smooth as possible. Chill for several hours in the refrigerator. Remove from pan and cut into ovals using 1" oval cookie cutter. Dip into melted candy coating or melted and tempered chocolate. The squares may be kept in the refrigerator for ease of dipping. Immediately after dipping, sprinkle with vanilla sugar.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.