RECIPE: paraffin in chocolate

brownthumbiaDecember 8, 2011

I'm wondering if any of you, when making chocolate candy such as peanut clusters, mix paraffin with the chocolate? My chocolate doesn't seem to set up real well and stays a little sticky. I thought the paraffin might make it set up a little better but have never tried it. If you do use it how much would you add for a lge package of choc. chips? Thanks in advance. BT

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gabriell_gw

I make a homemade version of millionaires candy.I put 1/3 block of paraffin to a package of melted chocolate chips. You can not taste the paraffin it just makes the chocolate glossy, and goes on smoothe and dries firm.

    Bookmark   December 14, 2011 at 8:51PM
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Tiffany, purpleinopp GardenWeb, Z8b Opp, AL

Please don't do that. My Mom used to do that for decades when making buckeyes and since we've convinced her to stop, they are SO MUCH BETTER! Yes, we lick our fingers a bit more, but that seems like a bonus to me. Eating candy isn't about keeping your fingers clean. Once chilled, your chocolate should remain firm at room temperature unless your house is really hot.

    Bookmark   March 22, 2012 at 5:14PM
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Hellion

Shortening added to the chocolate is what is done now in place of the paraffin used years ago.

    Bookmark   June 20, 2012 at 5:23AM
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