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Gulf Wax comes in a box of 4 bars for about $2.50 a box. Melting the chocolate in a taller, narrower vessel makes it easier to get a good dip into the chocolate. Otherwise, you'll have to twist the peanut butter ball around a bit to let the chocolate get all the way up the sides when you get towards the end of the chocolate. I like to use a.
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Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.). When the paraffin is melted, add the chocolate. Stir all together. If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings.
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This may take several minutes. Roll into 1 inch balls and place in the freezer for at least 1 hour. Place the chocolate and paraffin wax in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted. (you can also use a double boiler or chocolate melting pot to melt the chocolate).
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2. You could try adding just a small amount (1/4-1/2 teaspoon per bag of chocolate) of Paraffin or gulf wax ( canning wax) to your chocolate as your tempering it. The result is a super shiny chocolate that re hardens like normal. It's an old trick my grandmother taught me when making homemade candy and filigree cake pieces.
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Make into small. top of double boiler melt: Dip balls in melted chocolate/wax mixture (I use toothpicks) and set aside to harden. Ingredients: 6 (chips .. krispies .. sugar.) 3. GRANNY'S KENTUCKY BOURBON BALLS. Pour sugar into large bowl,. sheet lined with wax paper. Place toothpick into each one. Refrigerate while chocolate is melting.
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In general, however, the amount of paraffin wax used is relatively small — about an ounce of wax for every 12 ounces of chocolate. It's essential to use the minimum amount of paraffin wax necessary to achieve the desired effects, as using too much can affect the taste and texture of the chocolate.
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1 oz canning paraffin wax (such as Gulf wax, look in the canning aisle in the store) Instructions - abridged. fill bottom of a double boiler with water, bring to boil; While water boils, chop the paraffin into small pieces. when water boils, remove from heat. melt paraffin wax in top pan of double boiler
FileChocolate Lab.JPG Wikimedia Commons
Remove from heat. Dip the strawberries. Hold the green top of the strawberry and dip it into the chocolate, leaving a bit of the red strawberry showing. Allow excess chocolate to drip off, then place the strawberry on wax or parchment paper. Repeat with remaining strawberries.
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Dip the peanut butter balls: Spear a chilled peanut butter ball with a toothpick, or use a candy dipping tool or place it on the tines of a fork. Lower it into the melted chocolate. Coat it thoroughly, using a spoon if necessary. to get the entire surface covered. Place the ball on the wax paper.
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Place the peanut butter balls on a cookie sheet covered with wax paper. Chill in the refrigerator for one hour, or until they are firm enough to hold a toothpick. While the buckeyes are in the refrigerator, melt 1 1/2 cups Ghiradelli semi-sweet chocolate chips with 1/3 bar paraffin in a double broiler over medium heat.
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Place 12 ounces of Chocolate Chips and Small Chunk of Gulf Wax into double boiler, Melt Chocolate Chips and Gulf Wax together until smooth. Wash and Dry Strawberries. Dip strawberries into chocolate and place on wax paper to harden. Decorate with Sprinkles or drizzle with colored chocolate. Print Recipe.
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Gulf Wax is a popular brand of paraffin wax that is widely used in households for a variety of purposes. One of the most common uses of Gulf Wax is as a canning wax. It is used to seal jars and cans to preserve food items such as jams, jellies, pickles, and fruits. Gulf Wax creates an airtight seal that prolongs the shelf life of canned goods.
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Place fondant balls onto the baking sheet. Chill in the refrigerator for at least one hour until firm. In a double boiler pan, heat water just hot enough to melt the chocolate. Melt 1 inch square of paraffin (Gulf Wax) to the pan, then slowly add 8 ounces of dark or semi-sweet chocolate. Remove from heat.
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Cream butter, sweetened condensed milk and vanilla. add confectioner's sugar, mix well. Add pecans, mix well. Roll into 1 inch balls and put in freezer for 30 minutes. Melt chocolate chips and paraffin in double boiler over low heat, until melted. Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick. Drop on wax paper.
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In a large bowl combine the melted butter and the peanut butter and stir togather. Add the powdered sugar and the Rice Krispies to the peanut butter mixture and stir together by hand. Roll the filling into 1 tablespoon sized balls and place them on a wax paper-lined baking sheet. Chill for 30 minutes in the refrigerator.
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To use Gulf Wax in chocolate, start by melting the desired amount of chocolate in a double boiler or microwave. Once the chocolate is melted, add a small amount of melted Gulf Wax to the chocolate and stir until well combined. The ratio of Gulf Wax to chocolate can vary depending on the desired result, so it's best to start with a small.
