(Created page with "1/2 stick margarine (1/4 c.) 1-1/2 c. sugar 1 tbsp. white corn syrup 2 sq. (2 oz.) baking chocolate 7 tbsp. milk 1/8 tsp. salt 1-1/2 tsp. vanilla Combine all into heavy...") |
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1/2 stick margarine (1/4 c.) | 1/2 stick margarine (1/4 c.) | ||
1-1/2 c. sugar | 1-1/2 c. sugar | ||
1 tbsp. white corn syrup | 1 tbsp. white corn syrup | ||
2 sq. (2 oz.) baking chocolate | 2 sq. (2 oz.) baking chocolate | ||
7 tbsp. milk | 7 tbsp. milk | ||
1/8 tsp. salt | 1/8 tsp. salt | ||
1-1/2 tsp. vanilla | 1-1/2 tsp. vanilla | ||
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When coating is set, store eggs in refrigerator until ready for decorating. | When coating is set, store eggs in refrigerator until ready for decorating. | ||
NOTE: May also be used for cake frosting. Beat until thick enough to hold shape when spread. | NOTE: May also be used for cake frosting. Beat until thick enough to hold shape when spread. | ||
</poem> | |||
Latest revision as of 19:23, 19 December 2021
1/2 stick margarine (1/4 c.)
1-1/2 c. sugar
1 tbsp. white corn syrup
2 sq. (2 oz.) baking chocolate
7 tbsp. milk
1/8 tsp. salt
1-1/2 tsp. vanilla
Combine all into heavy saucepan. Bring to rolling boil (bubbles all over top of mixture) over low heat. Stir frequently. Boil without stirring exactly one minute. Cool to room temperature before beating.
Beat until smooth and a little thick. Drop eggs in and turn quickly, working with two forks. Drain on cake rack over waxed paper.
When coating is set, store eggs in refrigerator until ready for decorating.
NOTE: May also be used for cake frosting. Beat until thick enough to hold shape when spread.