Table of Contents: CANDIES

1 (11.5 oz.) package milk chocolate chips

1 T. vegetable shortening

4 oz. (1/2 cup) raisins

4 oz. (1/2 cup) almond slivers, chopped

Extra sliced, slivered, or whole blanched almonds for topping each candy











Prepare a flat-baking pan with waxed paper.   Using a double boiler over gently boiling water, melt the chocolate chips and the shortening.  Stir the mixture until smooth and blended; then remove boiler from the heat.


Stir in the raisins and chopped almonds to coat with the chocolate mixture.  Use a tablespoon to drop the chocolate mixture onto the waxed paper to make individual candies.  Top each candy with extra almonds of choice.


When all the candies are made, place the pan into the refrigerator to allow the candies to get cold and set.  Then, transfer the candies into a covered container, with waxed paper between the layers.  Store in the refrigerator.


Makes: 35 plus.



It is so quick & easy to make these candies that I keep the ingredients on hand for “emergency goodies”.   I make them as spur-of-the-moment small gifts for family or friends, or in a hurry to serve when time is short and guests are coming!  This seems to be my approach to many things; I try to stuff too much into too short a time slot…..   Oh well, I seem to do best when “the devil is on my coat-tail” anyway!  Just enjoy the candies and keep in mind that they are heat sensitive so keep them away from hot areas when serving or giving.


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