How to make Chocolate Condensed Milk
1/4 Cup of Unsweetened Coco powder
2 oz of Unsweetened Chocolate melted.
I will be making Paula Deens Chocolate Almond Candies.
2 (16-ounce) boxes confectioners' sugar
1/2 cup (1 stick) butter, softened
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure almond extract
1 (14-ounce) package shredded coconut
1 1/2 cups chopped nuts
1/2 Bar of Paraffin Wax Commonly used in Jellie and Jams
1 (12-ounce) package chocolate chips
Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate & Paraffin in top of double boiler, stirring well. 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 until set.
Note: The Paraffin Wax is also known as Baker's wax sold under the name Gulf. Its located by Pectin to help harden the Jams and Jellies.
I will be making different Variations of Paula's recipe. Also Paula has great baking ware with her name stamped on it. Especially her Pie Baking ware