1 cup (250 mL) nonfat dry milk powder
1/3 cup (90 mL) cocoa
2 Tablespoon (30 mL) paraffin wax
1/2 cup (125 mL) water
1 Tablespoon (15 mL) liquid shortening
1 Tablespoon (15 mL) liquid sugar replacement
Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water, and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement and let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.) Store in a cool place.
Serving size: Full recipe (1 cup - 250 ml) Yield: 1 cup - 250 ml Exchanges: 3 low-fat milk Nutrition: 427 calories
Recipe from KYoung's Recipes for Diabetics.
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Last Updated: Tuesday August 29, 2006 15:20:56
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