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When making chocolate-dipped candies, use shortening. Margarine contains some water, which will cause chocolate to “seize” or curdle, so it can’t be used to dip or coat candies.
Candy is cooked to a hard-ball stage when a candy thermometer reads 250°. Drop a small…
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Here’s a tip for all you die-hard chocolate lovers. Dip bite-size pieces of your favorite…
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