Recipe - Chocolate Dipped Candies

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Cut 1 pound dipping chocolate into small pieces. Place in upper part double
boiler. Place in lower part, which is One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini