| CHOCOLATE ORANGE CANDY |
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4-1/2 to 5 dozen candies1-1/2 cups graham cracker crumbs 1 cup confectioners' sugar 1 cup flaked coconut 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1/4 cup frozen orange juice concentrate 2 tablespoons light corn syrup Coating: 1-1/2 cups semi-sweet chocolate chips 1 tablespoon plus 2 teaspoons Butter Flavor CRISCO In medium mixing bowl combine graham cracker crumbs, confectioners' sugar, coconut, Butter Flavor Crisco, orange juice concentrate and corn syrup. Beat at low speed of electric mixer until blended. (Mixture will be crumbly.) Shape into 1-inch balls. Place on tray and freeze for 30 minutes. Line baking-sheet with waxed paper. Set aside. For coating, in double boiler or small saucepan over very low heat, melt chocolate chips and Butter Flavor Crisco, stirring constantly. Remove from heat. Dip each ball in chocolate mixture to coat. Place on prepared baking sheet to set. Store in refrigerator. |
