CopyCat Miniture Chocolates

Let's Cook

1. Step 1.

   For every cup of icing sugar you plan to use, measure out approximately 1 teaspoon of softened butter or margarine. In a large bowl, combine the icing sugar and butter, then gradually add evaporated milk, mixing with your hands until the mixture holds together and you can form a ball. Add the milk slowly to avoid making the mixture too wet; you want a firm but pliable consistency.

2. Step 2.

   Divide the mixture into 3 or 4 equal parts, depending on how many different flavors and colors you want. Work with one part at a time, keeping the others covered with a damp cloth to prevent drying.

3. Step 3.

   For each portion, add your desired flavoring and food coloring. Knead the mixture with your hands until the color and flavor are evenly distributed. If using a liquid flavoring, add a few drops at a time to avoid making the mixture too soft. For suggested combinations: maple with no coloring, mint with green, lemon with yellow, orange with orange, or almond with a small amount of red to create pink.

4. Step 4.

   If you want to include a filling, such as a pecan or walnut for maple flavor, or a maraschino cherry (with a drop of cherry juice) for almond flavor, take a small piece of the flavored mixture, flatten it in your palm, place the filling in the center, and wrap the mixture around it, rolling into a ball. Ensure the filling is completely enclosed.

5. Step 5.

   Mold the mixture into your desired shapes and sizes, such as small balls, eggs, or bunnies. Place the shaped candies on a wax-paper-lined tray and refrigerate for about 30 minutes to firm them up, which will make dipping easier.

6. Step 6.

   While the candies chill, prepare the chocolate coating. In a double boiler or microwave-safe bowl, melt together two parts semi-sweet chocolate to one part paraffin wax (parawax). Stir until smooth. If using a microwave, heat in short bursts, stirring between each, until fully melted. Remove from heat once melted.

7. Step 7.

   Using a toothpick, pick up each chilled candy and dip it into the melted chocolate mixture, turning to coat evenly. Allow any excess chocolate to drip back into the bowl, then place the coated candy on a piece of wax paper to set. If the chocolate mixture thickens as you work, reheat it gently until it is fluid again. If you run out of coating, simply melt more chocolate and paraffin wax in the same 2:1 ratio.

8. Step 8.

   Let the coated candies sit at room temperature or in the refrigerator until the chocolate coating is completely set and firm to the touch. Once set, they can be stored in an airtight container. For variations like Easter eggs, you can make a center of one color and flavor, wrap it in another color and flavor, then dip as above.