USING PARAFFIN IN CANDY

Q: Chocolate candy is often shared with family and friends on Valentine’s Day. Some older recipes for homemade chocolate call for paraffin as an ingredient. Is it safe to use paraffin when making chocolates and other confectionary products at home?

A: According to the Food Additive Handbook, paraffin is most often an adhesive component, coating, or masticatory substance used in chewing gum base. Food-grade paraffin has also historically been included in recipes for some candies to make them look shiny. Paraffin also stabilizes the final product, preventing fat bloom. Although food-grade paraffin is edible, paraffin is indigestible and has a laxative effect if consumed in high enough amounts! There are no commercial confectionary products which contain paraffin. Special confectionary coatings (chocolate, white or pastel-colored) are sold which can easily be melted and used for dipping or molding a variety of confections.

Non-food grade paraffin, such as used in candle making, should not be used in candy. Non-food grade paraffin wax can contain oils and other impurities which may be toxic or harmful.

To avoid using paraffin in recipes, consider substituting vegetable shortening instead. Vegetable oil will also substitute for paraffin without the associated safety hazards. Alternately, use a special confectionary coating sold for dipping or molding.

Source: University of Wisconsin Extension Service