Daily Recipe 12/12/03 : Candy, Chocolate Covered Sugar Plums
New York City

Candy, Chocolate Covered Sugar Plums recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/12/03 : Candy, Chocolate Covered Sugar Plums
"Chocolate Covered Sugar Plums"
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1 cup dried apricots, finely chopped
1 cup raisins (golden)
1/2 cup currants (dried)
1 cup candied orange or cherries, lemon peel, and other dried or glazed fruits
1/2 cup walnuts or pecans, finely ground
1 teaspoon cinnamon
4 tablespoons honey
3 tablespoons rum, brandy or water
1 lb. Milk or Semisweet chocolate squares

In a large mixing bowl, combine the dried and glazed fruits, cinnamon, nuts, and honey.  Add just enough liquor or water to make the mixture slightly sticky. Roll and compress into 1 1/2 inch balls. Set balls on wax paper, where they can come to a temperature of 70 degrees.  Boil the water in the lower pan of the double boiler. In the top pan, slowly melt chocolate. Bring chocolate to 100 degrees on a candy thermometer, stirring constantly.  Heat until chocolate reaches 130 degrees, remove from heat and cool to 88 degrees.  Adjust burner so water in bottom of pan maintains at temperature of 90 degrees. Return chocolate in top pan to double boiler.  Using candy dipping fork or a small slotted spoon dip sugar plums into chocolate.  Set on wire rack.  Just before the chocolate hardens, set on wax paper for a smooth bottom. Makes 3 lbs. candy.
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