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Homemade Chocolates (laura Secord)
- 3 lb Confectioners's sugar
- 1 cn Eagle Brand Sweetened
- 1 x evaporated milk
- 1 x butter or margarine
- 1 x Parafin Wax (parawax)
- 1 x Semi-sweet baking chocolate
- 1 x food coloring
- 1 x Artificial Food Flavors
The Above Ingredients Are Approximate Quantities Only!!! For Every Cup of Confectioners' sugar You Use, Mix in Approximately 1 Teaspoon OfSoftened butter or margarine. Then Slowly Mix in Enough of The EvaporatedMilk to Make The Mixture of a Consistency Such That You Can Form a BallWith It. (mixing With The Hands is The Easiest Way).Next Separate The Mixture Into as Many Parts (3 or 4) as You Want DifferentFlavored Chocolates. Then Slowly Knead in The Desired Flavoring And FoodColor You Want in Each Different Part. Now Mold The Resultant Mixture IntoThe Desired Shapes And Sizes You Want Your Chocolates to Be.Now Melt in a double boiler (or Microwave) Two Parts Semi-Sweet ChocolateTo One Part Parawax. Remove From Heat. Immediately, Using a Tooth Pick, up Each Shape Created Above And Dip it Into The chocolate Mixture ToCoat Them. Then Put Them on a Piece of Wax Paper Until The ChocolateCoating is Set. as The chocolate Mixture Cools And Thickens, Reheat it AndContinue. if You Run Out of chocolate Mixture, Simply Add More ChocolateAnd Parawax in The Proportions Listed Above.
Note: Suggested Flavors And Colors: - Maple Flavor With no Coloring - mint Flavor With Green Coloring - lemon Flavor With Yellow Coloring - orange Flavor With orange Coloring - almond Flavoring With Red Coloring (small Amount to Create Pink)
Variations: - With The Maple Flavoring, You Can Bury a Piece of pecan or WalnutInside The Candy Before Dipping it Into The chocolate - With The almond Flavoring, Bury a maraschino cherry Inside The CandyBefore Dipping it in The chocolate. Add a Drop of cherry Juice With ItTo Prevent The cherry Being Too Dry. - Use The Same Recipe to Make Easter eggs, Bunnies Etc. Ex. For EasterEggs, Make a Center Part of One Color And Flavor And Wrap it InAnother Color And Flavor Before Dipping.
Note: Parawax Must be Used With The chocolate to Create a Consistency ThatWill Stick to Your Candy And Not Your Fingers When Set. it is NotHarmful And is Used Commercially.
==contributed by :== * World Recipes Y-Group