Recipe: Dipped Agave Candies
- 3/4 cup agave syrup
- 2 cups raw sugar
- 1 tbsp baking soda
- 1/4 cup water
- 12 ounces dark chocolate and 2 tbsp vegetable shortening melted and combined for dipping.
- Prepare a baking sheet– line it with aluminum foil and spray the foil with nonstick cooking spray.
- Combine the sugar, agave syrup, and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals. Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300 degrees. Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately whisk the candy to incorporate the baking soda, it will foam up, so watch out. As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.
- Once firmed up, break into pieces and pour chocolate over.