Chocolate Fondant Dipped in White Chocolate Candy Recipe Makes about 36 servings

Using a Candy Thermometer is a must!

2 cups sugar
2 tablespoons light corn syrup
1/2 cup water
2, 1-oz squares unsweetened -chocolate, melted & cooled
18 pecan halves
3 oz white chocolate
 
  In medium-size deep saucepan mix sugar, corn syrup and water. Bring
  to boil over medium heat, stirring to dissolve sugar. When boiling,
  wash sugar crystals from side of pan with pastry brush dipped in
  water. Set candy thermometer in pan and boil syrup without stirring
  to 242F (firm ball stage). 

  Rinse large platter in cold water but do not dry. Pour syrup on platter 
   but do not scrape pan. Let stand 5 minutes or until surface feels just warm, 
  moving platter a few times to cool surface.

  Work candy with spatula or wooden spoon, scraping to
  center of platter, until white and firm. Scrape from platter into
  heavy or doubled plastic bags. Add melted unsweetened chocolate.

  Close bag and knead until candy is well mixed, smooth, and clings
  together. Shape in 1" balls. Press pecan halves into half the balls.

  Coat remaining balls: Melt white chocolate in small saucepan over
  very low heat, stirring occasionally. (Do not overheat ~ chocolate will separate.) 
  Spear fondant balls on fork and dip into white chocolate. Tap fork against rim of pan to
  knock off excess chocolate.

   Place balls on waxed paper to cool. Store airtight in cool, dry place. Keeps about 1 month.
  
   From Woman's Day November 15, 1977