I have had so many requests for this recipe lately, I decided to repost.
2 1/2 pounds milk chocolate
I like Guittard or
Callebaut, you can get 10 lb. blocks at Orson Gygi. Do not let one drop of water near the chocolate, dry all
bowls and spoons and scissors. If
even one drop of water meets with the melting chocolate, it will seize up and
be completely ruined.
2 pounds big marshmallows cut in half longways
Look for fresh ones that are not
sticking together in the bag and scissors are the easiest way to cut them. Make sure you get 16 oz. and not 10 oz
bags.
2 1/2 cups
toasted whole almonds
Toast raw almonds for about 15-17 minutes at 350 degrees. They burn if cooked too long and need
to be medium brown inside to be done.
Finely chop chocolate and melt in a glass bowl in the microwave
on 40% power one minute at a time stirring in between until smooth and
creamy. It should not get hot, just warm --under 100
degrees on a candy thermometer.
Test on your lip, should be the same temperature as your lip. Pour over
cut marshmallows and almonds. Mix
together until every marshmallow is coated and then pour out on into a parchment lined or buttered jelly roll pan. Let cool and cut into bite size
squares. This looks pretty in the
cellophane bags you can also get at Orson Gygi.
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