Homemade Chocolates (Laura Secord Type)
rec.food.recipes/skayets

3 lb icing (confectioner's) sugar
1 can eagle brand sweetened
1 evaporated milk
1 butter or margarine
1 paraffin wax (parawax)
1 semi-sweet baking chocolate
1 food coloring
1 artificial food flavors

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, separate 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 maraschino 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.

[Mod: Some candy recipes for dipped chocolate call for paraffin to be melted with the chocolate. This raises the melting point of the chocolate and makes the final chocolate coating more firm. Although many people (including this moderator) have eaten these candies for years without any negative effects, the US Food and Drug Administration has not approved of paraffin as a food additive, and has recommended it not be used for human consumption. Paraffin is a waxy by-product of petroleum extraction. It irritates the skin and intestinal tract lining. Like mineral oil, it cannot be absorbed by the intestines, and it has the potential for causing diarrhea, or, if consumed in excess, intestinal blockage. To obtain the desired texture provided by paraffin wax, look for chocolate with added cocoa butter marketed especially for dipping candies. This chocolate does not require the addition of paraffin wax to get a nice sheen and texture. Another product called Bakers Wax, available from confectionary stores, is a good substitute for paraffin.