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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Chocolate Dipped Candies
 Categories: Candies, 1941
      Yield: 6 servings
           Text Only
  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 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
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Chocolatey Peanut Brittle
 Categories: Candies, Entertain, Chocolate, Christmas
      Yield: 6 servings
    1/4 c  Cocoa
      1 ts Baking Soda
      1 tb Butter
      1 c  Sugar
    1/2 c  Light Corn Syrup
    1/4 c  Whipping (Heavy) Cream
  1 1/4 c  Salted Peanuts
  Yield: About 1 Pound Of Candy
  Adding chocolate to peanut brittle makes the brittle taste different
  from any you've ever had before.
  Lightly butter a cookie sheet and set aside.  In a small bowl, stir
  together the cocoa and baking soda then add the butter.  Set aside.
  In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and
  whipping cream.  Cook, over medium heat, stirring constantly until
  the sugar is dissolved.  Stir in the peanuts.  Continue cooking,
  stirring frequently, until the mixture reaches 300 Degrees F. or when
  syrup dropped into very cold water separates into threads which are
  hard and brittle. (Make sure that the bulb of the candy thermometer
  is not resting on the bottom of the pan when using one.) Remove from
  the heat and stir in the cocoa mixture. Immediately pour onto the
  prepared cookie sheet. With tongs or wooden spoons, quickly spread
  and pull into a 1/4-inch thickness. Place the cookie sheet on a wire
  rack to cool completely. When the candy is cold, snap into pieces and
  store in a tightly covered container.
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