These homemade chocolates mimic the classic Laura Secord style, featuring a rich, creamy fudge center made from icing sugar, evaporated milk, and butter. The texture is smooth and melt-in-your-mouth, unlike hard candy chocolates. You can customize the centers with various artificial flavors and food colorings to create a colorful assortment. The centers are then dipped in a coating of semi-sweet chocolate and paraffin wax, which gives them a professional shine and a snap when bitten. This recipe is ideal for holidays, Valentine’s Day, or as a thoughtful homemade gift. The process requires some patience for kneading and dipping, but the results are well worth the effort for chocolate lovers.
Homemade Chocolates (Laura Secord Type
Description
These homemade chocolates mimic the classic Laura Secord style, featuring a rich, creamy fudge center made from icing sugar, evaporated milk, and butter. The texture is smooth and melt-in-your-mouth, unlike hard candy chocolates. You can customize the centers with various artificial flavors and food colorings to create a colorful assortment. The centers are then dipped in a coating of semi-sweet chocolate and paraffin wax, which gives them a professional shine and a snap when bitten. This recipe is ideal for holidays, Valentine's Day, or as a thoughtful homemade gift. The process requires some patience for kneading and dipping, but the results are well worth the effort for chocolate lovers.Ingredients
Directions
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In a large bowl, combine the icing sugar and softened butter or margarine.
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Gradually add the evaporated milk (and Eagle Brand if using) to the mixture.
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Knead the mixture with your hands until it reaches a consistency where you can form it into a ball without it being too sticky or dry.
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Divide the dough into separate portions, one for each flavor and color variation you wish to make.
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Knead your chosen artificial food flavor and food coloring into each portion until evenly distributed.
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Roll each flavored portion into small balls or mold them into your desired shapes.
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In a double boiler or microwave, melt two parts semi-sweet baking chocolate to one part paraffin wax.
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Remove the chocolate mixture from heat and let it cool slightly until it is thick enough to coat but still fluid.
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Using a toothpick, pick up each chocolate center and dip it into the melted chocolate mixture, ensuring it is fully coated.
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Place the dipped chocolates onto a sheet of wax paper to set.
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If the chocolate coating thickens too much, gently reheat it and continue dipping the remaining centers.
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Allow the chocolates to cool completely until the coating is firm.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1861.8kcal
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 11.1g56%
- Cholesterol 6.2mg3%
- Sodium 288.4mg13%
- Total Carbohydrate 358.2g120%
- Dietary Fiber 2.8g12%
- Sugars 354.8g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Paraffin wax helps the chocolate coating set with a nice snap and prevents it from sticking to your fingers. It is safe for culinary use in this context.
Suggested flavor and color combinations: Maple (no color), Mint (green), Lemon (yellow), Orange (orange), Almond (pink/red).
For added texture, you can embed a pecan, walnut, or maraschino cherry inside the candy center before dipping. Add a drop of cherry juice to maraschino cherries to keep them moist.
Store finished chocolates in an airtight container at cool room temperature or in the refrigerator to prevent melting.
This recipe can be adapted for Easter by creating layered centers with different colors and flavors.
