---------- Recipe via Meal-Master (tm) v8.02

     Title: Homemade Chocolates (Laura Secord Type)
Categories: Candies, Chocolate
     Yield: 1 servings

     3 lb Icing sugar
     1 cn Eagle brand sweetened
          -evaporated milk
          Butter
          Parafin wax (Parawax)
          Semi-sweet baking chocolate
          Food coloring
          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 separate 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.

 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.

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