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_ cup semi-sweet chocolate chips real or milk
_ teaspoons vegetable shortening solid
Place chips and shortening in the top of a double boiler or in a bowl that fits snugly over a saucepan. Over hot not boiling water, stir frequently until melted and smooth. Use for dipping or molding. Makes enough for 40 to 50 chocolate-covered candies or 18 to 20 small molded candies.
Refrigerate dipped or molded candies until set. Release molded candies from molds. Store finished candies tightly covered in the refrigerator.