Ingredients with Measurements:
- 2 cups granulated sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup vegetable oil
- 1 cup dark chocolate chips
Special equipment needed:
- Candy thermometer
- Pastry brush
- Parchment paper
- Rolling pin
- Double boiler
Step-by-step instructions:
1. In a large saucepan, combine granulated sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves.
2. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Insert a candy thermometer and continue cooking until the temperature reaches 260°F.
3. While the sugar mixture is cooking, sift together cornstarch, powdered sugar, and cocoa powder in a separate bowl.
4. Once the sugar mixture reaches 260°F, remove from heat and stir in the vegetable oil.
5. Gradually add the dry ingredients to the sugar mixture, stirring constantly until fully incorporated.
6. Pour the mixture onto a parchment-lined baking sheet and let cool until it can be handled.
7. Dust a clean surface with the cornstarch mixture and transfer the candy to the surface. Roll the candy into a long, thin rope.
8. Cut the rope into small pieces and roll each piece into a ball.
9. Melt the dark chocolate chips in a double boiler.
10. Using a pastry brush, coat each candy ball with the melted chocolate.
11. Let the chocolate-covered candy balls cool and harden on a parchment-lined baking sheet.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Cook sugar mixture to 260°F
Serving size:
Makes approximately 24 pieces
Nutritional information:
Per serving (1 piece):
Calories: 150
Fat: 6g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 40mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 20g
Protein: 1g
Substitutions for ingredients:
- Corn syrup can be substituted with honey or agave syrup.
- Dark chocolate chips can be substituted with milk chocolate or white chocolate chips.
Variations:
- Add chopped nuts or dried fruit to the candy mixture before rolling into balls.
- Use different types of chocolate for coating, such as milk or white chocolate.
- Add a pinch of cayenne pepper or cinnamon to the candy mixture for a spicy twist.
Tips and tricks:
- Be sure to stir the sugar mixture constantly until the sugar dissolves to prevent burning.
- Use a candy thermometer to ensure the sugar mixture reaches the correct temperature.
- Dust your hands with the cornstarch mixture to prevent the candy from sticking to your hands while rolling.
Storage instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Not applicable.
Presentation ideas:
Arrange the chocolate-covered candy balls on a platter or in a candy dish.
Garnishes:
Sprinkle with additional cocoa powder or chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the candy mixture is too sticky to handle, add more cornstarch mixture.
- If the candy mixture is too dry, add a few drops of water.
Food safety advice:
- Be careful when working with hot sugar mixture to avoid burns.
- Use a candy thermometer to ensure the sugar mixture reaches the correct temperature to prevent undercooked candy.
Food history:
Dragon's Beard Candy is a traditional Chinese sweet that dates back to the Han Dynasty (206 BC - 220 AD). It is made by pulling sugar into thin strands and wrapping it around a filling, such as peanuts or sesame seeds.
Flavor profiles:
Sweet, chocolatey, slightly chewy.
Serving suggestions:
Serve as a sweet treat or dessert.
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