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Homemade Chocolates (Laura Secord Type)
Homemade Chocolates (Laura Secord Type)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Candy
Ingredients List
- 3 lb Icing Sugar
- 1 cn Eagle Brand sweetened
- Evaporated Milk
- Butter or Margarine
- Parafin Wax (Parawax)
- Semi-sweet Baking Chocolate
- Food Coloring
- Artifical Food Flavors
Directions
The above ingredients are approximate quantities only!!! For every cup of
icing sugar you use, mix in approximately 1 teaspoon of softened butter or
margarine. Then slowly mix in enough of the evaporated milk to make the
mixture of a consistency such that you can form a ball with it. (Mixing
with the hands is the easiest way). Next seperate the mixture into as many
parts (3 or 4) as you want different flavored chocolates. Then slowly knead
in the desired flavoring and food color you want in each different part.
Now mold the resultant mixture into the desired shapes and sizes you want
your chocolates to be. Now melt in a double boiler (or microwave) two parts
semi-sweet chocolate to one part parawax. Remove from heat. Immediately,
using a tooth pick, pick up each shape created above and dip it into the
chocolate mixture to coat them. Then put them on a piece of wax paper until
the chocolate coating is set. As the chocolate mixture cools and thickens,
reheat it and continue. If you run out of chocolate mixture, simply add
more chocolate and 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 walnut
inside the candy before dipping it into the chocolate
- With the almond flavoring, bury a marachino cherry inside the candy
before dipping it in the chocolate. Add a drop of cherry juice with it
to prevent the cherry being too dry.
- Use the same recipe to make Easter eggs, bunnies etc. Ex. For Easter
eggs, make a center part of one color and flavor and wrap it in
another color and flavor before dipping.
Note: Parawax must be used with the chocolate to create a consistency that
will stick to your candy and not your fingers when set. It is not
harmful and is used commercially.
icing sugar you use, mix in approximately 1 teaspoon of softened butter or
margarine. Then slowly mix in enough of the evaporated milk to make the
mixture of a consistency such that you can form a ball with it. (Mixing
with the hands is the easiest way). Next seperate the mixture into as many
parts (3 or 4) as you want different flavored chocolates. Then slowly knead
in the desired flavoring and food color you want in each different part.
Now mold the resultant mixture into the desired shapes and sizes you want
your chocolates to be. Now melt in a double boiler (or microwave) two parts
semi-sweet chocolate to one part parawax. Remove from heat. Immediately,
using a tooth pick, pick up each shape created above and dip it into the
chocolate mixture to coat them. Then put them on a piece of wax paper until
the chocolate coating is set. As the chocolate mixture cools and thickens,
reheat it and continue. If you run out of chocolate mixture, simply add
more chocolate and 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 walnut
inside the candy before dipping it into the chocolate
- With the almond flavoring, bury a marachino cherry inside the candy
before dipping it in the chocolate. Add a drop of cherry juice with it
to prevent the cherry being too dry.
- Use the same recipe to make Easter eggs, bunnies etc. Ex. For Easter
eggs, make a center part of one color and flavor and wrap it in
another color and flavor before dipping.
Note: Parawax must be used with the chocolate to create a consistency that
will stick to your candy and not your fingers when set. It is not
harmful and is used commercially.
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