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Step 6Finish the Candies!
The next morning, the candies are ready! Digging them up is fun, but messy. For maximum efficiency I recommend scooping out ladlefuls of starch and gently sifting it into a large metal bowl. As the candies are revealed, pick them out and set them on a plate.
DO NOT THROW THE STARCH AWAY. The starch, having been properly dried, can be stored and re-used as many times as you want! It's the ultimate molding material for candies - food-safe, infinitely re-usable, and dirt cheap.
At this point, the candies are delicious but not shelf-stable on their own. If you don't want to coat them with chocolate, be sure to put them in a sealed, dry container or to consume them within 24 hours.
To coat them, temper a batch of chocolate.
To do this, melt chocolate in a bowl in the microwave by heating for 5-15 second increments and stirring with the thermometer (which you have washed and dried well, by the way). If you start with tempered chocolate and do not let the temperature exceed 97 F (36 C), you will not lose your temper.
Pun intended!
Stir the chocolate well to melt all the chunks and distribute seed crystals. to test the temper, dip a knife in the chocolate and let it sit for a minute. If you can't see any streaks, and the chocolate wipes off cleanly, you're good to go.
To coat, just drop the candy in the chocolate the move it around with a fork to coat. Remove it from the chocolate with the same fork, then tap and scrape on the bowl to remove excess chocolate. Let the candy roll off the fork gently onto parchment paper to cool.
The candies can be dusted with ingredients before the chocolate hardens to identify the contents, like cinnamon for rum candies, or perhaps snake scales for cobra whiskey.
Consume, enjoy!
DO NOT THROW THE STARCH AWAY. The starch, having been properly dried, can be stored and re-used as many times as you want! It's the ultimate molding material for candies - food-safe, infinitely re-usable, and dirt cheap.
At this point, the candies are delicious but not shelf-stable on their own. If you don't want to coat them with chocolate, be sure to put them in a sealed, dry container or to consume them within 24 hours.
To coat them, temper a batch of chocolate.
To do this, melt chocolate in a bowl in the microwave by heating for 5-15 second increments and stirring with the thermometer (which you have washed and dried well, by the way). If you start with tempered chocolate and do not let the temperature exceed 97 F (36 C), you will not lose your temper.
Pun intended!
Stir the chocolate well to melt all the chunks and distribute seed crystals. to test the temper, dip a knife in the chocolate and let it sit for a minute. If you can't see any streaks, and the chocolate wipes off cleanly, you're good to go.
To coat, just drop the candy in the chocolate the move it around with a fork to coat. Remove it from the chocolate with the same fork, then tap and scrape on the bowl to remove excess chocolate. Let the candy roll off the fork gently onto parchment paper to cool.
The candies can be dusted with ingredients before the chocolate hardens to identify the contents, like cinnamon for rum candies, or perhaps snake scales for cobra whiskey.
Consume, enjoy!
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