Roll the fondant into little balls. In the past, this step was one that new-comers were almost never allowed to do. Apparently, it required mystical powers and decades of experience.
When the fondant is mixed, put it on the cool window sill to rest.
When the sugar water mixture has reached the appropriate temperature, pour it onto a marble slab with removable stainless steel bumpers. Let it cool, then mix it with butter, egg whites, and vanilla. Add other ingredients if you’re making flavored fillings. They called this mixture “fondant”.
Get the dipping chocolate ready by putting it in a double boiler.
First, you put sugar and water together, then boil it until it reaches 240 degrees. There is also glycerin and acetic acid in this mixture. I don’t know why. Alton Brown would know.
Anyway, I took a TON of pictures. I will present the full process in pictures.
Yesterday I went to church to help out. In the past, new people like me could only watch and maybe get a paper towel for someone if they needed it or something. But as time goes on, the old candy makers are dying out, and new people are desperately needed. I actually got to touch some of the ingredients. I mostly helped in the kitchen with the cooking. If I hadn’t had organ lessons yesterday, I think I could have actually dipped some of the chocolates, which is a task normally reserved only for people with the most arcane knowledge of candy making.
Every year for the past 100 years or so, candy has been made at my church for Christmas. The candy making is always scheduled for weekday mornings, so I’ve never been able to go. Until this year.
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