1/2 oz. paraffin (2 x 1 x 1/2 inch)
8 sq. semi-sweet chocolate (8 oz. pkg.)
1 (6 oz.) bottle liquid fruit pectin
1/2 tsp. baking soda
1 c. sugar
1 c. light corn syrup
1 tsp. grated orange peel
1 1/2 tsp. orange extract
A few drops red and yellow food color
3 tbsp. chopped nuts

Melt paraffin and chocolate in top of double boiler, stir. Coat inside of about 30 1 1/2 inch fluted paper cups with chocolate, refrigerate until firm.

Pour pectin into a 2 quart saucepan; stir in soda (pectin will foam).

Mix sugar and corn syrup in another pan. Place both pans over high heat. Cook mixtures, stirring alternately, until foam has disappeared from pectin mixture and sugar mixture is boiling rapidly, about 3-5 minutes.

Pour pectin mixture in small stream into boiling sugar mixture, stirring constantly. Boil and stir for one minute.

Remove from heat, add orange peel, extract and food color. Let cool enough so that it doesn't melt the chocolate but so it can still be poured. Fill chocolate cups and sprinkle with chopped nuts. Refrigerate until firm. Peel off paper to serve.