Chocolate dipped candies
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Text Only | ||
Directions
Cut 1 pound dipping chocolate into small pieces. Place in upper part double boiler. Place in lower part, which is ¼ 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. The Household Searchlight