If you sample as you work (like I like to do) you’ll need to hop on your fitness equipment when you finish.
How to Dip Candies in Chocolate
For best results pick a cool, crisp day and have the kitchen cool too.
Choose dippable candies to dip such as fondant balls, firm caramels, candied cherries, etc.
Have both the chocolate and candies to be dipped at room temperature.
Use semisweet chocolate and work with no more than 2 pounds at a time and no less than one pound.
Put into the top of a double boiler and melt very slowly over hot-not boiling-water, stirring until chocolate reaches 130 degrees. Set chocolate over cold water and cool to 85 degrees.
Use any 2 pronged fork and dip candies, one at a time, into the chocolate to coat evenly then set them on wax paper covered wire racks. Twirl the tail end of the chocolate into curlicues on top of the candies.
Let the chocolates harden 5 to 10 minutes before removing from paper. Trim off any ragged edges and store in an airtight container. Do not store in the refrigerator because that will cause the chocolate to whiten and streak.
Enjoy!
