I'm not kidding when I say it's easy! A couple of notes:
* I was dubious when Cook's said you wouldn't need a candy thermometer for this, and instead gave detailed descriptions of how the heated mixture would look when it got to the right point. So I used a candy thermometer, and right on the dot of 238° (soft ball), the mixture looked exactly the way they said it would.
* Do not underestimate the amount of counter space you will need while cooling these. They are not kidding when they say to put only six on a baking sheet; I tried eight, and got a couple that nearly touched. Fortunately, the porch was cool enough that I was able to let the chocolate-covered ones rest there; lord knows I didn't have enough room in the fridge.
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ninetydegrees
no subject
on 2013-12-25 12:58 am (UTC)* I was dubious when Cook's said you wouldn't need a candy thermometer for this, and instead gave detailed descriptions of how the heated mixture would look when it got to the right point. So I used a candy thermometer, and right on the dot of 238° (soft ball), the mixture looked exactly the way they said it would.
* Do not underestimate the amount of counter space you will need while cooling these. They are not kidding when they say to put only six on a baking sheet; I tried eight, and got a couple that nearly touched. Fortunately, the porch was cool enough that I was able to let the chocolate-covered ones rest there; lord knows I didn't have enough room in the fridge.