Chocolate Dipped Candies

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.