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Double Fudge Balls


1/3 cup margarine (soft)
3 tablespoons evaporated skimmed milk
dash of salt
1 teaspoon vanilla
1/4 cup cocoa
1 cup powdered sugar replacement
1 recipe semisweet dipping chocolate (found below)

Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip
again and cool.

Semisweet Dipping Chocolate

1 cup nonfat dry milk powder
1/3 cup cocoa
2 tablespoons paraffin wax
1/2 cup water
1 tablespoon liquid shortening
1 tablespoon liquid sugar replacement

Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water, and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement and let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.) Store in a cool place.

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