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Chocolate Sacks (This yields 1 chocolate sack)

7 3/4 x 4 - 2 1/2 inch paper bag
2 wooden picks
6-inch wooden or metal skewer
2 (2-ounce) squares vanilla-flavored or chocolate-flavored candy coating

Cut 3 inches from the top of bag with pinking shears. Place picks
on outside base, parallel to short edges of bag, tucking ends under
diagonal folds. Insert skewer through center fold and under picks.
Set aside.

Place candy coating in top of a double boiler, and bring water to
a boil. Reduce heat to low, cook until candy coating melts. Remove
from heat, cool to 100F. Pour about half of candy coating into bag,
and tilt bag to coat interior. Shake bag over double boiler to
remove excess candy coating. Suspend bag between two cans, supporting
bag with wooden skewer, let stand until firm. Remelt candy coating
in double boiler, cool to 100F. Hold bag to light to find any thin
places. Using a pastry brush, coat thin places, corners and creases
with candy coating, let stand until firm.

Remelt candy coating, cool to 100F. Pour into bag, tilting to coat
interior and shaking to remove excess. Suspend and let stand until
firm. Carefully peel bag from candy coating. Store in a cool, dry
place.

Large Chocolate Sack

Use a 10 3/4 x 5 1/8 x 3 1/8 inch brown lunch bag. Cut 3 inches
from top. Position two 6-inch wooden skewers trimmed to the width
of bag in place of wooden picks, and insert a 12-inch wooden or
metal skewer under picks. Repeat melting and pouring procedure
using 4 (2-ounce) squares candy coating three times, brushing thin
places, corners and creases twice. Yield 1 (7 3/4 x 5 1/8 x 3 1/8
inch) sack.

Note: For vanilla flavored and chocolate flavored candy coating
the recipe calls for Plymouth Pantry or Borden products.

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