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Instead of the paraffin wax, you can easily use either 1-2 tablespoons of coconut oil or vegetable shortening. Both will help to thin the chocolate out, but only the coconut oil will give it a little shine, like the paraffin wax. If the chocolate covered peanut butter eggs are left out at room temperature, the chocolate will soften and begin to.
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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.
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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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The amount of paraffin wax varies depending on the product and the finished chocolate's desired properties. In general, however, the amount of paraffin wax used is relatively small — about an ounce of wax for every 12 ounces of chocolate.
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Here we have 6 of the best substitutes for paraffin wax when you do not have any to hand: 1. Shea Butter. Along with paraffin wax, shea butter is another common ingredient used in skincare. It has the ability to make both hair and skin shiny.
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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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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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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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Cream peanut butter and butter. Add sugar and vanilla and mix well. Form into 1 inch balls and refrigerate. Melt chocolate chips with parafin wax in a double boiler. Dip balls into chocolate with a toothpick about 3/4 of the way covered. Place chocolate side down on waxed paper. Let set at room temperature or refrigerate.
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In a double boiler, microwave or in a glass bowl over a saucepan, melt together paraffin wax and chocolate while stirring constantly. Using a fork, dip peanut butter ball into chocolate, tapping against the side of the bowl to remove excess chocolate. Place on parchment to cool. Repeat with all balls, place in refrigerator to harden.
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Place balls in the freezer to chill for 15-30 minutes. In a double broiler, add paraffin and chocolate chips. Melt until smooth. Dip peanut butter balls into melted chocolate using a toothpick. Place covered balls onto wax paper baking sheet then place in the freezer to chill/harden.
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Chocolate and Paraffin (Parawax or Cooking Wax) Parawax is the same thing as paraffin and can be found in the grocery store, usually in the preserves section or the cake section. It is inexpensive. Some older recipes for dipped candy call for melting paraffin with chocolate to make it firmer and give it a nice sheen upon cooling, thus not.
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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. Chill for 30 minutes in the refrigerator.
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This can take around 3 minutes, depending on your microwave. Use an instant-read thermometer to get the temperature. Stir until the chocolate reaches 100°F; return the bowl to the microwave for 10-second bursts if it never reached 100°F. Add 4 ounces of finely chopped tempered chocolate and stir.
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Chocolatiers use paraffin wax to make their chocolate products more visually appealing. 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.
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Place the peanut butter balls on a cookie sheet covered with wax paper. Chill in the refrigerator for one hour, or until they are firm enough to hold a toothpick. While the buckeyes are in the refrigerator, melt 1 1/2 cups Ghiradelli semi-sweet chocolate chips with 1/3 bar paraffin in a double broiler over medium heat.
