Small chocolate sack^

Yield: 1 sack

Measure Ingredient
1 \N (7 3/4x4x2 1/2\") paper bag
2 \N Wooden picks
1 \N (6\") wooden or metal skewer
2 \N (2oz) squares vanilla or
\N \N Chocolate flavored cany
\N \N Coating

Cut 3" from top of bag with pinking shears. Place picks on outside base, parallel to short edges of bag, tucking ends under diagonal folds. Insert skeewer through center fold and under picks. Set aside.

Place candy coating in top of double boiler; bring water to a boil.

Reduce heat to low; cook until candy coating melts. Remove from heat and cool to 100F. Pour about half of candycoating into bag; tilt bag to coat interior. Shake bag over double boiler to Remelt candy coating; cool to 100F. Pour into bag, tilting to coat interior and shaking to remove excess. Suspend and let stand until firm. Carefully peel paper bag from candy coating. Store in a cool, dry place. Makes 1 4 3/4x4x2½" sack.

Large chocolate sack:

Use a 10 3/4x5 1/8x3 ⅛" bown lunch bag. Cut 3" from top. Position 2 wooden skewers trimmed to width of bag in place of wooden picks, and insert a 12" skewer under picks. Repeat melting and pouring procedure using 4 squares instead of 2 three times, brushing thin places, corners and creases twice. Makes 1 7 3/4x5 1/8x3 ⅛" sack.


For vanilla flavored and chocolate flavored candy coating we used Plymouth Pantry or borden Products.

Carolyn's reminder to herself: The photo of how to make these is in your notebook.......

Submitted By CAROLYN SHAW On 06-10-95

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