The Best Dipping/Coating Chocolate Ever!

"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."
photo by Gramma Stubbs photo by Gramma Stubbs
photo by Gramma Stubbs
Ready In:
20-25 dipped marshmallows, for example.


  • 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.

Questions & Replies

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  1. Mechial C.
    Hello. Are you using chocolate chips or a Hershey's candy bar for this recipe? will the paraffin wax help with the chocolate not melting in your hands? And also will it help for whats inside the chocolate from seeping out ? When I make Caramel Pecan Turtles I have a problem with the caramel seeping out. Thanks
  2. Chris K.
    “Food grade” paraffin is still a petroleum product, isn’t it?


  1. Retrogirl35
    Excellent ratio for peanut butter balls!!! Thank you!
  2. alisha.mills
    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!
  3. J S.619
    Thank you SO MUCH for sharing this recipe. I had been making a special candy for Christmas for years but forgot the ratio of paraffin to 12 ounces of chocolate chips. It's perfect!


41 years old, step-mom to two boys. Proud wife of a helicopter mechanic. Hairstylist/psychiatrist to many! Favorite cookbook is the one that compiles all the recipes that I've found, been given and scratched onto a grocery receipt over the years. It's dirty, smeared and falling apart, but it's my very favorite! I'm really working hard on yeast breads. Made croissants from scratch a couple of times over the past summer, and I'm now convinced I know why all French chefs are crazy: They make croissants! That'll make anybody go looney-tunes. My biggest irritations are people putting things away in the kitchen OTHER than where they belong, and taking my KITCHEN SHEARS OUT OF THE KITCHEN AND NOT RETURNING THEM!
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