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How To make Homemade Chocolates (Laura Secord Type)
3 lb Icing Sugar
1 cn Eagle Brand sweetened
1 x Evaporated Milk
1 x Butter or Margarine
1 x Parafin Wax (Parawax)
1 x Semi-sweet Baking Chocolate
1 x Food Coloring
1 x Artifical Food Flavors
The above ingredients are approximate quantities only!!! For every cup of icing sugar you use, mix in approximately 1 teaspoon of softened butter or margarine. Then slowly mix in enough of the evaporated milk to make the mixture of a consistency such that you can form a ball with it. (Mixing with the hands is the easiest way). Next seperate the mixture into as many parts (3 or 4) as you want different flavored chocolates. Then slowly knead in the desired flavoring and food color you want in each different part. Now mold the resultant mixture into the desired shapes and sizes you want your chocolates to be. Now melt in a double boiler (or microwave) two parts semi-sweet chocolate to one part parawax. Remove from heat. Immediately, using a tooth pick, pick up each shape created above and dip it into the chocolate mixture to coat them. Then put them on a piece of wax paper until the chocolate coating is set. As the chocolate mixture cools and thickens, reheat it and continue. If you run out of chocolate mixture, simply add more chocolate and parawax in the proportions listed above. Note: Suggested flavors and colors: - Maple flavor with no coloring - Mint flavor with green coloring - Lemon flavor with yellow coloring - Orange flavor with orange coloring - Almond Flavoring with red coloring (small amount to create pink) Variations: - With the Maple flavoring, you can bury a piece of pecan or walnut inside the candy before dipping it into the chocolate - With the almond flavoring, bury a marachino cherry inside the candy before dipping it in the chocolate. Add a drop of cherry juice with it to prevent the cherry being too dry. - Use the same recipe to make Easter eggs, bunnies etc. Ex. For Easter eggs, make a center part of one color and flavor and wrap it in another color and flavor before dipping. Note: Parawax must be used with the chocolate to create a consistency that will stick to your candy and not your fingers when set. It is not harmful and is used commercially.
How To make Homemade Chocolates (Laura Secord Type)'s Videos
Butter Tarts | Blue Jean Chef
Arguably Canada's best, most delicious treat - the Butter Tart!
See Recipe here:
Laura Secord Canada's Secret Indulgence(Holy Day = Holiday)?
Since its Easter, this Canadian, celebrates his favorite local candy brand. He also tests out some of the computer voices he purchased and asks if anybody knows whether Holy Day and holiday are related? So, is it coincidence?
Food?
Voices?
Italian style hot chocolate ☕ #shorts
Tell me how do prefer your hot chocolate THIN or THICK? This my Italian style hot chocolate. As you can see it's pretty thick! In Italy hot chocolate aka 'cioccolata calda' often has an almost pudding-like texture and kidding you not we eat it with a tiny spoon!
Although for this recipe I've used milk chocolate buttons you can make it even more decadent by using some dark chocolate. Don't forget to serve it with some whipped cream!
#hotchocolate #italianhotchocolate #cioccolatacalda
INGREDIENTS:
1 -1/2 cup milk (use a splash to mix cocoa and cornflour)
2 tbsp unsweetened cocoa powder
1 tbsp cornflour
1 -1/2 tbsp sugar (use as desired)
100g dark or milk chocolate
Whipped cream for topping
???? Truth About Buttermilk - What Is It? How To Substitute?
Truth About Buttermilk - What Is It? How To Substitute?
It would seem that Buttermilk is one of those kitchen ingredients that no-one really understands… and many ‘Internet Chef’s’ seem to think it is just acidic milk that can replaced easily with a mixture of milk and vinegar.
NOOOOOOOOOOOO!!!!!!!
O.G. Buttermilk, or true buttermilk, or the liquid whey leftover from actually making butter - is not what we are talking about. (pretty much nobody in North America has access to O.G. Buttermilk) What we are talking about is the ‘Cultured’ or Fermented Buttermilk that’s on every supermarket shelf in North America. It is a thick, tangy, bacteria fermented milk product that has nothing to do with butter production. At all.
Our Buttermilk Recipe Playlist:
*Most* if not all experts (I use that term with a sneer of derision) will tell you that you can ‘make’ buttermilk at home by adding lemon juice, or vinegar, or cream of tartar to milk. This is at best - misleading. Yes it will acidify the milk, and thicken it somewhat; but you’ll never ever reach the thickness of cultured buttermilk. Nor will you get the rich subtle flavours that a cultured fermented product will give. Instead you get a harsh stinging acidity, that is more acidic than buttermilk, which will curtail browning fo your baked goods.
This lack of thickness will also affect the end result of your baked goods - they will be denser and flatter than if you used the real thing.
As for using the acid in milk substitute for fried chicken marinades - forget about it! Please just buy some buttermilk!
Which brings us to viable buttermilk substitutes…
In a pinch; plain yogourt mixed into milk (1 part yogourt, 3 parts milk), will give you the right acidity and complex flavour. So your baked goods will shape and brown as you expect; but you’ll lose a little bit of texture.
Our favourite substitute is Kefir. This is cultured or fermented milk (sound familiar); that has a combination of bacteria (like buttermilk) and yeast (unlike buttermilk). The flavour is much more complex, but it has a very similar thickness and acidity. It actually makes every Buttermilk recipe we’ve ever tried - better!
Le Gourmet TV Is Now - Glen & Friends Cooking!
#LeGourmetTV #GlenAndFriendsCooking
???? 1939 Sour Cream Cake Recipe
This 1939 Sour Cream Cake Recipe is a great raisin tea cake. Simple to make, with ingredients you probably always have on hand.
Ingredients:
2 eggs
250 mL (1 cup) sugar
250 mL (1 cup) sour cream
250 mL (1 cup) raisins
250 mL (1 cup) currants
5 mL (1 tsp) baking soda
375 mL (1½ cups) all purpose flour
Method:
Preheat oven to 180ºC (350ºF).
Whisk together the eggs and sugar.
Whisk in the sour cream.
Stir in raisins and currants.
Stir in soda and flour.
Scrape into a greased loaf pan.
Bake for 45 - 60 minutes or until a tester comes out clean.
Le Gourmet TV Is Now - Glen & Friends Cooking!
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
Laura Secord Since 1913 | Dark Chocolate brand | Signature Dishes and Crafts #shorts #shortvideo
Laura Secord is a chocolate brand since 1913. It manufactures different flavoured chocolates like coffee chocolate, white chocolate, dark chocolate, milk chocolate etc.
Laura Secord brand consists of rich chocolate.