1 cup butter, softened
1-1/2 tsp vanilla
6 cups sifted powdered sugar
1-1/4 lb. bittersweet chocolate or semisweet chocolate
3 Tbsp shortening
Line a 2-quart rectangular baking dish with foil, extending foil
over edges of pan. Butter foil; set pan aside.
In a large mixing bowl beat softened butter and vanilla with an
electric mixer on medium speed until fluffy. Gradually add powdered
sugar, stirring until mixture is smooth and stiff. (If necessary,
knead in some powdered sugar with your hands.) Pat mixture into
prepared pan. Cover and chill about 1 hour, until firm.
When candy mixture is firm, grasp foil to lift candy out of pan; cut
candy into 1-inch squares. Cover and chill until ready to dip.
To temper the chocolate, in a medium glass mixing bowl combine
chocolate and shortening. Pour warm tap water (100 to 110 degrees --
use thermometer to guage temperature) into a large mixing bowl to a
depth of 1 inch. Place bowl of chocolate inside bowl of warm water.
(The water should cover the bottom half of the smaller bowl.)
Stir the chocolate mixture constantly with a rubber spatula until
the chocolate is completely melted and smooth. This takes about 15
to 20 minutes. Do not rush the process or the chocolate will not be
properly tempered. If the water begins to cool, replace with more
warm water. (Do not get water in the chocolate, as this can cause
graininess. If water does get into the chocolate, stir in additional
shortening, 1 teaspoon at a time, until mixture becomes shiny and
Use a 2-tined fork to carefully dip squares, one at a time, into the
melted chocolate. Draw fork across rim of bowl to remove excess
chocolate. Invert candy onto a waxed-paper-lined baking sheet,
twisting fork slightly as candy falls to swirl the top. (If excess
chocolate pools at the base, next time let more chocolate drip off
If the chocolate becomes too thick while dipping, replace water in
large bowl with warm water. Stir the chocolate until it reaches
dipping consistency again.
Place 1 walnut piece on each candy. Allow candy to dry. Store candy,
tightly covered, at room temperature for up to 2 weeks.
Makes about 2-1/2 lbs. (77 pieces)