Semisweet Dipping Chocolatecandies, chocolate, diabetic 1 cup nonfat dry milk powder 1/3 cup cocoa 2 tablespoon paraffin wax 1/2 cup water 1 tablespoon vegetable oil 1 tablespoon liquid sugar replacement Combine milk powder, cocoa and wax in food processor or blender, blend to the consistency of soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water, cook and stir until wax pieces are completely dissilved and mixture thick, smooth and creamy. Remove from heat. Stir in sugar replacement and cool slightly. Dip candies according to recipe directions. 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 wax paper over electric burner or with cloth iron.) Store in a cool place. Yield: 1 c. (250 ml) Exchange, full recipe: 3 low-fat milk Calories, full recipe: 427 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Posted: by Unknown |
