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MSGID: 38197.fido-homecook@1:3634/12 2bc5e802
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
CHRS: ASCII 1
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frozen Olaf Chocolate Covered Caramel Pears
 Categories: Fruits, Chocolate
      Yield: 8 servings
 
      8    Pears
      8    Sticks
      1 lb Caramel
     10 oz White chocolate
           Grey gel food dye
      2 oz Orange fondant
     16    Candy eyes
           Piping bag
 
  Start by washing all the pears, then sticking them with
  caramel apples sticks. (Try not to let them slit, if
  they do the caramel won't stick well, in fact it will
  keep oozing under the caramel and chocolate and cause
  problems later)
  
  Then melt about 8-10 oz of caramel and dip your clean
  and dry pear into the caramel.
  
  Give it a good swirl, making sure it's all covered, then
  let it drip a bit.
  
  Once the largest drips are gone scrap the bottom off.
  
  Hold it upside down to let it set a bit, then place it
  on parchment paper.
  
  Do this with all your pears and let cool (Refrigerate
  for a little bit to hold their shape better).
  
  Do the same thing with the melted white chocolate and
  you can see the head already taking shape!
  
  Let the pears rest however they wanted, since trying
  to get them all upright is a bit of a struggle.
  
  Roll out a bunch of fondant noses in your palm to create
  the carrot shape.
  
  Use some of the melted white chocolate to connect the
  noses to the pears.
  
  Then add some black gel food dye to turn the chocolate
  grey.
  
  Then attach the candy eyes with the grey chocolate.
  
  Pipe the grey chocolate on as the mouth and eyebrows.
  
  RECIPE FROM: https://ashleemarie.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Open your mind. Stay interested in stuff." -- Betty White
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