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 confectioners 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.