Cl4—Lancaster Farming, Saturday, April 11,1981
BY DEBBIE KOONTZ
LANCASTER - With the
dawning of spring inevitably
comes that popular and long
awaited holiday, Easter. Spring’s
bright colors and budding at
mosphere can be seen in every
Easter tradition from corsages
and lilies to colored eggs, from
bunnies and ducks to candy
This week, to help you prepare in
advance for Easter, we are
featuring Easter eggs in our
Homestead Notes section and
Easter candy for Home on the
Range The kids can have their fun
too by decorating an egg and a
chick in the Kid’s Komer
It’s always fun to make candy
and decorate eggs yourself,
especially when the price in the
store is compared to the fmal
homemade product. And you can
sew stuffed rabbits and lambs,
weave baskets and make window
decorations. The only thing left to
do yourself is to mold chocolate
Easter candy. Sound impossible 9
Not according to Nancy Fasolt of
the Cake and Kandy Emporium,
Lancaster
Fasolt held a candy workshop on
Thursday, April 2 at the Lancaster
Farm and Home Center and
showed 15 eager and delighted
homemakers how to pamt, mold
and dip chocolate.
“It’s so easy to make molded
candy and so much cheaper. If any
of you have priced candy at the
stores lately, you will have an idea
of what you can save here,” Fasolt
said.
Her instructions and advice were
as follows;
“When melting chocolate, there
are three things to remember.
They are, 1 use only dipping or
coating chocolate, 2 use the
correct temperature and correct
consistency, 3. stir thoroughly,”
she said.
There are two forms of chocolate
which can be used They are blocks
which cost less but require extra
work and time in melting, and
there is confetti-type chips, which
are not chocolate bits bought at a
regular grocery store. Fasolt
suggested buying tempered
chocolate to save yourself work.
For working with the chocolate,
Fasolt advised:
Melt the chocolate m the top of a
brought supplies of chocolate, molds, brushes, and
candy eyes and flowers for the ladies to purchase. After
learning how easy it is to make chocolate molds, the women
were eager to try it on their own.
Make some candy for Easter
double boiler or sauce pan over hot
water out of the faucet Or make
your own double boilei with a wide
mouth jar in water in an electric
fry pan set at an extremely low
heat. Melt,all summer coatings
(white) the same way. Never boil
the water while melting chocolates
or summer coatings If you heat
the water your chocolate or
summer coatings will ‘cook’ and
become like a mud ball and
nothing can be done to get it thin
enough for dipping or pouring
Chocolates melt at a very
moderate temperature, therefore,
it is not necessary to ever put your
pan on the stove
Never add water, milk or other
liquids to thin down your coatings
This will ruin chocolate If
properly melted they will be the
right consistency for dipping or
molding.
White chocolate may be colored
any color by using paste food
colors only Never use liquid food
colors. All chocolate and summer
coatings may be flavored only with
oil flavors such as oil of pep
permint, etc. Never use alcohol or
water based flavorsa m chocolate
or summer coatings as this will
rum them.
When you desire to make a two
or more colored mold such as a
bunny with white ears and nose, all
you have to do is pamt the
chocolate onto the mold. Use a
small brush to pamt white summer
coating mto ears and nose. Fill the
remaining portion with chocolate.
Chill m the freezer for 3 to 5
minutes and then pop it out. If the
candy does not pop out it is because
it has not been chilled long enough.
Place it m the freezer for a few
more minutes. Always be careful
not to leave candy m the freezer
too long, you don’t want to freeze
it. Once candy is popped out of the
mold it does not have to be kept m
the refrigerator. Candy such as
peanut clusters, rocky road, etc.
that are not made m a mold never
need to be placed in the
refrigerator or freezer to harden.
Chocolate will set up at room
temperture in a short eime and be
ready to serve
For peanut butter covered m
chocolate or coconut m chocolate,
pour some chocolate m the mold to
be used. Roll the peanut butter
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These chocolate goodies were displayed at ma * te piece of candy and were allowed to
the workshop. Participants were shown how to sam Pl® those already completed.
Rows of white and dark
chocolate were sold to eager
candy makers at the
workshop. Fasolt recom
mended buying tempered,
chocolate confetti-type bits
for the best taste and the
best melting.
mixture or the coconut mixture
(both recipes follow) into a ball
and lay in the molds. Cover with
chocolate and set in the
refrigerator as explained above.
For medium size molds you may
have to extend the freezer time to 5
to 7 minutes, and for large molds
as much as 15 minutes.
After the chocolate is in the
mold, shake the container so the
chocolate will settle and cover the
entire mold.
Fasolt distributed these recipes
which go well with chocolate.
PEANUT BUTTER CUPS
1 jar 18 ounce peanut butter,
smooth or chunky
1 stick melted butter or margarine
1 pound powdered sugar
Mix peanut butter and melted
butter together with spoon. Add
powdered sugar and kneed by hand
until smooth This peanut butter
mixture can be rolled into balls or
egg shapes and dipped in chocolate
or used for centers in peanut butler
cups To make peanut butter cups,
put melted milk chocolate into the
bottom of candy paper until half
full. Add a patty of this peanut
butter mixture and cover wit more
of the melted chocolate Let set up
at room temperature.
COCONUT
1 cup Amerfon
2t cold water
4t. light Karo
1/2 c macaroon coconut
2 or 3 drops coconut oil
Knead all mgreuents together If
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Nancy Fasolt, left, of the Cake and Kandy Emporium in
Lancaster instructed a workshop on candy making, painting,
and dipping, at the Farm and Home Center. Above, the
homemakers were given an opportunity to try molding and
painting chocolate.
To melt the chocolate pieces, Fasolt placed them in jars and
placed them in a skillet with water. The water never boils and
it stays a certain temperature.
wishing to toast the coconut, toast
at 250 degrees tor 5 minutes.
Nancy Fasolt’s workshop is
located at 2961 Kings Lane, Lan
caster, (898-2482) for all those of
you who were unable to attend this
workshop and would still like to get
in on the fun. Fasolt keeps sup
plies, chocolate, brushes and even
candy on hand for potential candy
makers