Chocolate Candy

     I always felt left out, especially at Christmas and Easter when everyone else was eating chocolate candy and I wasn't.  I didn't want a whole box of chocolates, but one or two would have been nice, and then I got an idea when I was shopping for Halloween candy.  I always buy candy that my husband and I like so if we don't get very many trick or treaters, the candy won't go to waste.  This year I made a point of looking for candy without chocolate so I wouldn't be left out.  I bought the fun size Payday and had twelve left over.  Then I decided that between my husband and I, we could make one of my favorite candies which is chocolate covered almonds.  I think for our first time out we did very well.  My husband has made the chocolate coating for years to make his peanut butter balls only this year he used my dairy free chocolate.  Substituting the chocolate made no difference in how it reacted or how it tasted.
     You can use the basic chocolate coating on any fruit or nut or pretzel you want.

                                                                Chocolate Candy

2 10 oz. pkg. non-dairy semi-sweet chocolate chips
1/4 paraffin (This can be found in the baking aisle of the grocery store and in this small amount is safe to eat.               It is necessary to get the chocolate to set up.)
12-18 fun size candy bars that have no chocolate coating, cut in half
roasted whole almonds or nuts of your choice(I made a dozen candies using 48 almonds)
small paper cups

     Cut the the candy bars in half and have them close at hand so when the chocolate is melted you can begin covering them.  Cover two cookie sheets with waxed paper, foil or something else you can remove later.  This will keep you from having to wash the cookie sheets.  On one of the sheets set out rows of the small paper cups but don't put anything in them yet.
     In a double boiler, or one pan set in another with water in the bottom pan and chocolate chips in the top, stir the chocolate chips to begin melting.  Using a potato peeler, shave the paraffin into the pan with the chocolate.
     Once the chocolate and paraffin are melted you can begin the coating process.  This works better if you have a partner for help.  Put in one half candy bar, using a small slotted spoon-like a serving spoon-turn until it is coated and lift it out and place on your cookie sheet and repeat until you have finished your candy bars.
     Meanwhile, if you have a partner, with your cookie sheet on the other side of the pan, put 1-2 tsp. of chocolate in three paper cups,  Put 4 almonds on top and cover them with chocolate and repeat.
     When you have finished making candy, place the cookie sheets in the refrigerator for 1-2 hours or in the freezer for less time.  Your can put them in plastic bags in the refrigerator when they have completely cooled and set up.
     If you don't use all the chocolate, you can put it in a container and freeze for later use.  When you reheat it you may have to add a few drops of olive oil to it.

     I am going to be taking a holiday break to visit relatives but will be back the week of Dec. 30.  I will be sharing my recipe for grilled/broiled fish and homemade tartar sauce.
     I hope everyone has a very nice and safe holiday.  My prayers continue to go out to those victims of Sandy as I know their holidays will not be what they had hoped for.
     See you in two weeks.  Happy Holidays!!