Prep 20 mins
Cook 15 mins
The most wonderful chocolate in which to dip almost anything! My Mom gave me this recipe years and years ago. I can't believe how many things I can find to dip into it, besides my fingers! The addition of the food-grade paraffin gives beautiful snap and finished gloss when your chocolate project is completed.
- 12 ounces chocolate, chopped into small pieces. (Any type will do, although I am partial to Hershey's Milk Chocolate)
- 2 ounces canning paraffin wax, like Gulf Wax (about 1/2 bar)
- Chop the paraffin into small pieces.
- Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.).
- When the paraffin is melted, add the chocolate.
- Stir all together.
- If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
- Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
- Fresh fruits should be at the peak of ripeness. After rinsing your fresh fruit, you need to be sure it's patted completely dry. (Chocolate will not cling to wet fruit.).
- After dipping, place on a waxed-paper lined cookie-sheet and allow to harden. 15 minutes to 1 hour, depending on ambient temperature.
Excellent ratio for peanut butter balls!!! Thank you!
Thank you! I had been looking for the ratio for this mix as I remember my mom used it as a better chocolate so candies didn't melt in your hand. My husband and I used it today for truffles. Perfect, thanks!