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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
Homemade Hot Chocolate Recipe - Laura Vitale - Laura in the Kitchen Episode 249
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
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?
Laura Secord White Chocolate, Milk Chocolate, Frosted Mint, Milk Chocolate with Peanut Butter Centre
This is a taste test/review of the Laura Secord Chocolates in four varieties. Flavors include White Chocolate, Milk Chocolate, Frosted Mint, and Milk Chocolate with Peanut Butter Centre. They were mailed to us from Jayme in Canada!
* White Chocolate 10g = 25 calories
* Milk Chocolate 10g = 26 calories
* Frosted Mint 40g = 240 calories
* Milk Chocolate with Peanut Butter Centre 40g = 230 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Dunn Family Bloopers Part IV
Dunn Family Bloopers Part V
Dunn Family Bloopers Part VI
???????? 1900 The Very First Butter Tart Recipe?
Is this recipe from 1900 The Very First Butter Tart Recipe?
Historians seem to agree that the first time a Canadian Butter Tart Recipe is printed in a cookbook is in the 1900
'Royal Victoria Cook Book'. It's attributed to Mrs. Malcolm MacLeod, and it's title is 'Filling For Tarts'. Historians also agree, that this first butter tart recipe ever... probably definitely isn't. Canadians had been making and passing around Butter Tart Recipes long before this. The original recipe is a little vague, and doesn't give any directions other than 'Mix', so we'll fill in some of the blanks for you.
Ingredients:
1 cup sugar (white)
½ cup butter (softened)
2 eggs
1 cup currants
12 muffin tins lined with pastry (butter or lard)
Here are links to our pie dough recipes:
Butter Pie Dough:
Lard Pie Dough:
Method:
Preheat oven to 400ºF
Cream together butter and sugar.
Beat in eggs.
Stir in currants.
Spoon into pastry lined muffin cups, filling each only ⅔ full.
Bake until pastry is golden and filling has set, 12-15 minutes.
Our Butter Pie crust:
Our Lard Pie Crust:
Le Gourmet TV Is Now - Glen & Friends Cooking!
#LeGourmetTV #GlenAndFriendsCooking
Butter Tarts | Blue Jean Chef
Arguably Canada's best, most delicious treat - the Butter Tart!
See Recipe here:
???? 1939 Potato Biscuits Recipe
Glen is back in the kitchen making this 1939 Potato Biscuits Recipe from the Elmvale cookbook. This depression era potato tea biscuits recipe turns out to be a winner.
Ingredients:
250 mL (1 cup) mashed potato
250 mL (1 cup) all purpose flour
20 mL (4 tsp) baking powder
2 mL (½ tsp) salt
125 mL ( ½ cup) milk
15 mL (1 Tbsp) lard, melted
15 mL (1 Tbsp) butter, melted
Method:
Preheat oven to 450ºF
Mix together dry ingredients and then stir into potato.
Add in the fats and milk and mix completely.
Pat out dough on a floured counter to ½” thick.
Cut into biscuits - gather and re pat any extra dough.
Bake for 15 minutes, or until golden brown and cooked through.
Le Gourmet TV Is Now - Glen & Friends Cooking!
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow