---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CANDY LESSON II****FJVS25A
 Categories: Candies
      Yield: 2 Servings
 
           -MARILYN SULTAR (FJVS25A)
      1    LESSON
 
  TO MELT:  Use micowave for smaller amts. 2 mins. on High for 1 lb. Mix
  after 1 min. Stirring brings down the temperature, which you want to do if
  you see bubbles.
  
  AIR BUBBLES:  When you see air bubbles after you pour chocolate into molds,
  drop the mold down onto the table. Don't be afraid!! If bubbles persist,
  take toothpick and burst them. TO UNMOLD: Turn mold over and candy should
  fall out of mold onto clean towel.
  
  SUCKERS:  If you have a sucker mold, make sure you buy proper sized sucker
  sticks.  After pouring chocolate, place sucker stick into stick cavity,
  making sure you have enough of it in main cavity.
  
  Then, with your thumb, roll the sucker stick into the chocolate.
  
  HOW TO RUIN CHOCOLATE:  Get water in it or burn it!!
  
  Sometimes chocolate gets hard, especially white coatings and colored
  coatings.  At candy store make sure you get Paramont Crystals, which is an
  edible wax substance. Add sm. bit at a time until usable.
  
  When melting 5 lbs. or more of chocolate at one time--when you really get
  into this, use a slow cooker that you can control the temperature!!!
  
  PLEASE DO NOT GIVE THIS RECIPE OUT.
 
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