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September
24
2006

CHOCOLATE MINT SQUARES

[WW DINNER PARTY NO 2  P39] 

1 CUP SUGAR

150ML EVAPORATED MILK

2 TEASPOONS LIQUID GLUCOSE

15g BUTTER

100g WHITE MARSHMALLOWS

250g DARK CHOCOLATE

125g DARK CHOCOLATE [extra]

4-6 DROPS OIL OF PEPPERMINT OR PEPPERMINT ESSENCE

COMBINE SUGAR, MILK, GLUCOSE & BUTTER  IN HEAVY BASED SAUCEPAN WITH BASE 18cm DIAMETER [COOKING TIME WILL VARY IF LARGER OR SMALLER SAUCEPAN IS USED]. CHOP CHOCOLATE ROUGHLY. PLACE EXTRA CHOCOLATE OVER HOT WATER TO MELT. [IT IS IMPORTANT ALL INGREDIENTS ARE READY BEFORE STARTING TO COOK]. GREASE 28x18cm LAMINGTON TIN, LINE WITH FOIL; BRING ENDS OF FOIL OVER NARROW ENDS OF TIN. [THIS WILL MAKE IT EASY TO REMOVE SLICE FROM TIN].

STIR MIXTURE OVER MEDIUM HEAT WITHOUT BOILING UNTIL SUGAR IS DISSOLVED. INCREASE HEAT, BRING TO BOIL, STIRRING CONSTANTLY. WHEN MIXTURE HAS REACHED A ROLLING BOIL, BOIL FOR EXACTLY 4 MINUTES, STIRRING BRISKLY THE WHOLE TIME. DURING THIS TIME KEEP MIXTURE BOILING AS RAPIDLY AS POSSIBLE WITHOUT BOILING OVER; COLOUR OF MIXTURE WILL DARKEN SLIGHTLY, TURNING TO THE COLOUR OF CREAMED HONEY.

REMOVE SAUCEPAN FROM HEAT, QUICKLY ADD CHOCOLATE & MARSHMALLOWS, STIR BRISKLY UNTIL MELTED. ADD PEPPERMINT, MIX WELL.

SPREAD MIXTURE EVENLY INTO TIN WITH SPATULA, SMOOTH TOP. SPREAD EVENLY WITH EXTRA MELTED CHOCOLATE. REFRIGERATE 2 HOURS BEFORE CUTTING INTO SMALL SQUARES OR STICKS.

Damian Slices , trackback 41 views

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