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This may take several minutes. Roll into 1 inch balls and place in the freezer for at least 1 hour. Place the chocolate and paraffin wax in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted. (you can also use a double boiler or chocolate melting pot to melt the chocolate).


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Place 6 cups of water into the inner pot and turn on sear/sauté on high to begin heating the water. Place a glass or metal bowl over the top of the inner pot so it fits into the pot, but is elevated 2-3" above the water line. Add the melting wafers and the chocolate chips to the bowl.


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The wax gives the chocolate a glossy sheen, making it look more attractive. Additionally, paraffin wax helps to make the chocolate more firm, preventing it from melting too easily at room temperature. This is especially useful for chocolate products that need to be stored and transported without losing their shape or texture.


Beeswax vs Paraffin wax [THE LOWDOWN] Grampa's Honey

½ stick of household paraffin wax; 12 oz. semi-sweet chocolate chips; 2 sticks butter (softened) 3-31/2 C confectioners sugar; 2 C peanut butter, creamy **Each batch makes about 110 buckeyes. Directions. Line 2 cookie sheets with waxed paper. Melt butter in a large bowl. Add peanut butter and sugar to butter; stir. Using a teaspoon scoop up.


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Method: Mix first five ingredients together. Roll in balls and refrigerate until hard. Melt paraffin wax and chocolate together in a double boiler. Dip the balls into the chocolate to coat, and drop onto parchment or waxed paper. Note: This candy appears in the Martha Washington's Booke of Cookery. Add new comment.


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In general, however, the amount of paraffin wax used is relatively small — about an ounce of wax for every 12 ounces of chocolate. It's essential to use the minimum amount of paraffin wax necessary to achieve the desired effects, as using too much can affect the taste and texture of the chocolate.


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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.


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3 - Candy Coatings. Candy coatings are primarily used for coating chocolates and treats, but can also come in handy as a paraffin wax substitute. Candy coatings are made from fats that have been processed so that the chocolate has a glossy look and the perfect sweetness and texture. They come in a variety of flavors, including milk chocolate.


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Melt chocolate in top of double boiler, stirring well. Add 1/2 bar of paraffin wax. This will help the chocolate stick to the balls. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper.


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Candy Mold. 1. Cover tray with wax paper. 2. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110° F) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. 3.


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Buying Paraffin Wax . Food-grade paraffin wax is also called baker's wax or canning wax. It can typically be found in the canning supplies section of most grocery stores. You can generally purchase it in blocks, liquid form, or as easy-to-measure beads. Gulf Wax is a popular brand of paraffin used for canning and making chocolate treats.


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Candy coating is not really chocolate, in the sense that it contains no cocoa butter and little, if any chocolate liquor. Instead, this chocolate-flavored confectionery product contains vegetable fats in place of cocoa butter, which means it sets quickly and remains stable at room temperature. Candy coating comes in dark, milk, and white.


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Filling. In a large bowl combine the melted butter and the peanut butter and stir togather. Add the powdered sugar and the Rice Krispies to the peanut butter mixture and stir together by hand. Roll the filling into 1 tablespoon sized balls and place them on a wax paper-lined baking sheet.


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It's recommended to add 1/4 to 1/2 ounce of paraffin wax for every 6 to 8 ounces of chocolate. This ratio will give your chocolate the desired shine and stability without compromising its flavor. It's important to gradually melt the paraffin wax with the chocolate over low heat, stirring constantly to ensure it's fully incorporated.


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The Right Ratio. To achieve the perfect texture and appearance for your buckeyes, it's recommended to use a ratio of 1/4 cup of paraffin wax to 1 pound of chocolate. This ensures that the chocolate sets properly and has a beautiful glossy finish. Adding too much paraffin wax can result in a waxy or greasy texture, while adding too little can.