Dows anyone know where in the city one can find paraffin wax for baking? Thanks. (1 reply, last updated by JMinNYC November 25, 2002)

I am planning on making shortbread cookies to give out at Xmas and would like to dip half of them in chocolate. I’ve heard that if you add a bit of baker’s wax to the chocolate they will harden better. I’ve... (3 replies, last updated by Nyleve November 22, 2006)

Paraffin was used for many generations – I don’t know how available it is these days but remember my mother using it in the days before the 2-part lids. It dates back to the days before there were glass jars with... (22 replies, last updated by Sally599 November 10, 2009)

I wonder if you can use a mix of chocolate and those melting candies that Wilton makes that contains paraffin. Or try melted chocolate chips—that always gives me a hard, shiny coating. Paraffin wax is supposed to be safe to... (4 replies, last updated by The Chowhound Team December 12, 2006)

Our traditional Christmas candy is a butter cream filling with several variations, dipped in dark chocolate (yes, it’s wonderful). For three generations, the chocolate has been mixed with melted paraffin to help it harden.... (8 replies, last updated by china November 9, 2002)

a couple years ago)... it doesn’t actually SAY "paraffin" on the box, so maybe that’s part of the confusion? Either way, I agree with chowser that if you can avoid using wax and just temper the chocolate for your dish,... (12 replies, last updated by alkapal December 13, 2007)

I being foolish?) The lids sink in, but the part of the jam closest to the top darkens a bit over time. So, hoping to solve the discoloration problem, I bought some paraffin, but the instuctions don’t say how much space I... (9 replies, last updated by ruth arcone July 6, 2004)

We never called it baking wax - we just called it paraffin. In addition to using it to help set your dipping chocolate, and keep it from melting in warm temps, it was also used to seal jelly jars. The liquid paraffin was just... (6 replies, last updated by Kelli2006 December 13, 2006)

No paraffin wax. If you want the chocolate shiny and crispy, then you need to temper it. If you don’t care, just melt the chocolate and dip. (1 reply, last updated by chowser October 29, 2009)

Try them and see. Wax paper is made of paraffin which is edible (produce is often waxed with it to make them shiny and it’s in those melting candy molds). If it doesn’t affect the taste, it’s probably fine. (3 replies, last updated by chowser December 19, 2006)

You could also use paraffin wax melted into your chocolate to help it harden and have a shiny finish. My grandmother always made Martha Washington candy at Christmas and she used paraffin wax. I’ve made them without the wax... (12 replies, last updated by foiegras June 18, 2008)

Are you storing them at room temperature and they still weep? I know it’s tempting to use a high quality chocolate, but it’s going to make things harder for you. Go buy candy chocolate (those little melting disks) and... (3 replies, last updated by leanneabe September 23, 2008)

ingredients together until smooth. Roll into balls. Melt chocolate and paraffin in a double boiler until smooth. Dip the balls into the chocolate mixture and place on waxed paper to harden. Mrs. Stone’s instructions were... (22 replies, last updated by karykat July 17, 2009)

I made jam, poured it hot into sterilized jars, sealed it with paraffin wax, and the jars made a pinging noise when they cooled down. Will these keep outside the refridgerator? (10 replies, last updated by Jennalynn August 31, 2009)

for a paraffin seal in some modern books (Helen Witty’s Fancy Pantry, for instance), but only for very-high sugar content jellies, not jams or preserves. And that’s melted paraffin, not paraffin paper. Paraffin paper was a... (7 replies, last updated by Kagey September 2, 2007)