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
Tuesday, November 16, 2010
Chocolate Condensed Milk No Longer Made by Eagle Brand
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