Idea gallery #1021
- 1 pound finely chopped real chocolate
- 1/3 cup invert sugar
- 1/3 cup water
Melt chocolate. Warm water and invert sugar, making it the same temperature as the chocolate. Add warmed water and invert sugar to the melted chocolate. Stir thoroughly. This mixture will stay runny for several hours. It can be reheated in the microwave for a few seconds if it becomes too firm.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.