Ingredients:- 1/4 cup evaporated canned milk
- 1-14 oz. package of caramels
- 2-1/2 cups pecan halves
- 1-12 oz. package milk chocolate chips
- 1/2 cup paraffin
- Melt caramels and evaporated milk in a double boiler over low heat, stirring until creamy.
- Stir in the pecan halves.
- Spoon the caramel mixture onto a buttered or wax paper covered cookie sheet, making small piles.
- Cool in the refrigerator.
- Melt paraffin and milk chocolate chips in a double boiler until smooth.
- Using tongs dip the caramel pecan pieces into the chocolate mixture one at a time.
- Drop chocolate covered pieces onto wax paper.
- Store turtles in a plastic container at room temperature.
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What is paraffin wax and why is it in my chocolate candy recipe? Is it edible?
Answer: Paraffin wax, classified as a chemical preservative, is widely used on fruits, vegetables, and candy to make them shiny and pretty as well as to retard moisture loss and spoilage. Waxes are made from vegetable oils, palm oil derivatives, and synthetic resins, as well as other materials. Some people, notably those who are allergic to aspirin, may be sensitive to many waxes, depending on their ingredients.
Yes, it is edible. Paraffin wax is often added to chocolates. The addition of paraffin to the chocolate candy gives it a nice, glossy finish and helps it remain solid at room temperature. Be aware that paraffin is flammable when overheated, so warm it gently in a double-boiler or microwave only to the point where it is melted.
Where can I find it?
You can find paraffin wax, also sometimes called baker's wax or canning wax, in your grocery store where canning jars and supplies are sold. Paraffin is still commonly used (although not recommended) to seal home-canned jellies and jams. However, some paraffin is not intended to be ingested, such as that sold for candlemaking, so check the label.
Gulf Wax Paraseal Canning Wax, Household Paraffin Wax is a popular brand of paraffin used for canning and chocolate-making.
From: homecooking.about.com/od/cookingfaqs/f/faqparaffin.htm
