Dows anyone know where in the city one can find paraffin wax for baking? Thanks.

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...

Is it indeed magical?

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...

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...

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....

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,...

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...

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...

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.

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.

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...

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...

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...

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?