Posted by Gerard on March 09, 1998 at 10:16:20:
In Reply to: Re: petit fours posted by Neil Sheldon CPC on March 08, 1998 at 23:15:03:
Hmmm, I made them a couple of times last year.
Get a load of this formula;
30lb sugar
1 oz citric acid
1 gal water
Boil 5 minutes
dissolve 4 1/2lb corn starch in 3 1/2 gals water and
add slowly so boil is not broken, use a paddle from a canoe.
Stir constantly to prevent scorching, should be a thick "liver like" consistency.
Cooked until a blob placed on marble peels off when cold.Color with some rose color or drop of red and flavor with rose water, this is the characteristic flavor.
Pour onto tray with plenty of corn starch underneath.
Dust top with more starch.
Let sit in tray for 3 days to remove moisture, candy makers use a special drying room.
Remove and cut into squares and dip in tempered milk choc.
As you see its not for the faint hearted, I liked it but it didn't move(thank god).
It might sweat if not coated, the corn starch is usually dehydrated in the oven beforehand too.
Gerard.