86-Lancaster Fanning, Saturday, March 30, 1996
Candy Making
Know-How
Twice a year at Easter and
Christmas we run a candy feature.
Every time, we face a dilemma
what to do with the many recipes
we receive that list paraffin as an
ingredient.
Paraffin, a petroleum product, is
not approved by the USDA for
human consumption. Neverthe
less, homemakers have used para
ffin for years as an ingredient in
coating chocolate. They say it
causes the chocolate to harden and
gives it a glossy appearance.
Coating chocolate called con
fectionery coating does the same
trick and is available wherever
candy making supplies are sold. It
is easy to use and approved for
eating.
Although recipes using paraffin
have been used successfully for
years, we can not endorse an ingre
dient that is not USDA approved.
Therefore some of these recipes
have been changed to read to use
coating chocolate instead of a mix
ture of paraffin and chocolate,
which was submitted with the orig
inal recipe.
Sony to change your family
recipes—we never change recipes
except in cases like these.
If you have any questions about
paraffin or confectionery coating,
the Cake And Kandy Emporium
(CAKE). Village Common 2019
Miller Rd., East Petersburg, PA
17520-1624, is able to answer your
questions in depth. Two phone
numbers are available for your
convenience: 717-569-5728 or
1-800-577-5728.
Here is some information from
the CAKE about melting
chocolate.
Featured Recipe
Pennsylvania Dairy Princess Rhonda Joy Keiklak reminds those
preparing the perfect Easter dinner, “Real* is the only way to go when
it comes to topping fresh homemade bread with butter. Purchase
‘Real’ butter and milk to prepare all of your Easter treats. It is whole
some and a hearty way to acquire a taste that is both delicious and
healthy for all ages.
If you would like a brochure with Rhonda’s favorite recipes, send a
self-addressed, stamped enveloped to Pennsylvania Dairy Princess &
Promotion Services Inc., 214 S. St, Box 640, Clarion, PA 16214.
Rhonda recommends this recipe to make your Easter dinner com
plete. She said, “When everyone is gathering eggs, dressing up in their
Sunday best or slicing the ham, take the time to reflect on the true
meaning of the holiday. It is God’s loving kindness that enables us to
spend time and enjoy the love of family and friends.”
POLISH SWEET BRfeAD
Combine and set aside:
2 cups milk, warmed
'/« cup sugar
3 packages dry yeast
1 cup flour
Cream together:
4 egg yolks
1 whole egg
1 cup sugar
Combine:
l'/> sticks butter, melted
1 teaspoon salt
1 teaspoon vanilla
Combine the egg and butter mixture, then add the milk mixture. To
made a soft dough, gradually add:
7 cups flour
Add:
'A cup raisins. Let rise until double. Shape into loaves. Let rise
again. Bake at 350 degrees for 30 minutes.
Confectionery coating melts at
approximately 98 degrees and may
be melted in three recommended
ways.
• Electric Fry Pan: thermostat
set between off and warm; test
temperature with hand—if it’s too
hot for your hand, it’s too hot to
melt the chocolate.
• Double boiler; never put coat
ing on the stove. Heat water in bot
tom of pan of double boiler,
remove pan from stove; place pan
with coating over hot water mak
ing sure bottom of pan is not touch
ing the water, stir gently while
coating melts. If water needs to be
reheated, do not put coating on the
stove while reheating water.
• Microwave: take it easy. When
melting one pound coating, place
in plastic bowl that does not retain
heat in microwave. Test this by
heating bowl with some water in
the microwave. Water should be
hot but the bowl should not feel
hot Heat on medium (50% power)
for 60 seconds; stir, 30 seconds,
stir. Continue this until soft lumps
remain. Remove from microwave
and stir during standing time.
Lovely colors of white coating
are produced by chocolate manu
facturers, but you can color your
own by adding powdered food col
oring or liquid candy color with an
oil base. You can flavor with Lor
ann oils. Never use flavorings or
extracts as. they will ruin the
coating.
Painting with coating is pro
duced by using a small brush,
squeeze bottle or parchment cone.
Paint small amount of coating in
detail of mold, then fill remainder
of mold with coating; put into
Diane Bollinger, store manager, shows off candy making supplies available at
Weaver Nut Company Inc., 1925 W. Main St., Ephrata. The store carries an extensive
line of coating chocolate In flavors such as peanut butter, Guernsey milk, bittersweet,
cashmere, ermine white, butterscotch, variations from light to dark chocolates, and
pastel colors.
freezer until entire front surface of
mold turns cloudy (this indicates
that coating has set and released
itsef from the mold). Remove can
dy from mold. Molded pieces must
be quick-set in the freezer; other
candies set beautifully at a cool
room temperature.
PARTY MINTS
VA pounds chocolate
/* teaspoon creme de men the for
chocolate
Melt chocolate. When melted,
stir in creme de menthe for choco
late. Drop onto wax paper with
candymakers funnel. While cho
colate is fluid, garnish with nonpa
reil seeds, sugar or royal icing
flowers or novelties of the season.
Let set at room temperature in a
cool room.
Cake And Kandy Emporium
East Petersburg
PEANUT BUTTER
EASTER EGGS
1 pound powdered sugar
1 cup peanut butter
4 ounces cream cheese
'A cup butter
Vanilla
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each redpe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
April-
6- Egg Recipes
13- Using Graham Crackers in Recipes
20- Other Burger Meats
Chicken, Turkey, Pork
i'7 - Dips, Sauces & Dressings
1 1
Mix together all ingredients.
Shape like an egg and dip in melted
chocolate. Place on waxed paper to
cool.
Amy Paul
Somerset Co. Dairy Princess
(Turn to Pag* B 8)