Chocolate Dipped Candies
Instructions:
Cut 1 pound dipping chocolate into small pieces. Place in upper part
double boiler. Place in lower part, which is 1/4 full of lukewarm water
(120 F). Stir constantly until melted. Beat thoroughly. Place candy on a
fork or confectioner's dipper. Dip one piece at a time into melted
chocolate. When the surface is entirely coated, drain. Place on waxed
paper. Make a swirl over the top. Set in cool place to harden. Caution:
Keep water in double boiler at even temperature. Work in a cool room,
free from steam, if desirable results are to be obtained. Fruits, nuts,
mints, and other candies may be dipped in chocolate.
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