In article ,
It's only grainy if you screw it up. Like the time I tried to make it
with cocoa and a little extra butter instead of using chocolate.
To add to the issue.... I've made Alton Brown's version a few times, and
it's turned out VERY well:
Recipe courtesy Alton Brown
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 64 (1-inch) pieces
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan,
combine the sugar, chocolate, 1 1/2 tablespoons of the butter,
half-and-half, and corn syrup. Over medium heat, stir with a wooden
spoon until sugar is dissolved and chocolate is melted. Increase heat
and bring to a boil. Reduce heat to medium-low, cover, and boil for 3
minutes. Remove the cover and attach a candy thermometer to the pot.
Cook until the thermometer reads 234 degrees F. Remove from the heat and
add the remaining butter. Do not stir. Let the mixture cool for 10
minutes or until it drops to 110 degrees F. Add vanilla and nuts, if
desired, and mix until well-blended and the shiny texture becomes matte.
Pour into the prepared pan. Let sit in cool dry area until firm. Cut
into 1-inch pieces and store in an airtight container for up to a week.
to respond (OT only), change "spamless.invalid" to "optonline.net"