October 24, 2011

Chocolate Dipping 101: $25

{$25: Thursday evening, November 10th from 7:00 - 8:00 pm.  All supplies included.}
Grandma Ber will share the tricks she has learned over 6+ decades of candy making and chocolate dipping.  Learn how to properly temper chocolate so your Holiday treats will have that smooth, glossy finish.  You will take home plenty of treats to share.
My grandma, Berylene Frampton, is a master candy maker, but she didn't start out that way. She made her first attempt at 15 with a batch of divinity which was too runny to be recognized as divinity so her family ate it with spoons. But making good use of the stubborn determination she was born with, she soon perfected both the recipe and the technique. Her next experiment in disaster was a batch of butter mints that turned into little hockey pucks. After much practice she was turning out melt-in-your-mouth morsels that have been enjoyed at weddings across the Salt Lake Valley for several decades.
And so the pattern was established. Berylene wanted to make the best candy people had ever tasted and through the years she has accomplished that goal over and over again - with caramel and hand-dipped turtles which her friends renamed "Bertles" in her honor. Her licorice toffee recipe won an award and her peanut brittle has received wide acclaim.