Title: Semisweet dipping chocolate
 Categories: Diabetic, Candies, Chocolate
      Yield: 1 Batch
 
      1 c  Nonfat dry milk powder;
    1/3 c  Cocoa;
      2 tb Paraffin wax;
    1/2 c  Water;
      1 tb Vegetable oil;
      1 tb Liquid sugar replacement;
 
  Combine milk powder, cocoa and wax in food processor or blender,
  blend to the consistency of soft powder.  Pour into top of double
  boiler and add water, stirring to blend.  Add liquid shortening.
  Place over hot (not boiling) water, cook and stir until wax pieces
  are completely dissilved and mixture thick, smooth and creamy. Remove
  from heat. Stir in sugar replacement and cool slightly. Dip candies
  according to recipe directions. Shake off excess chocolate. Place on
  very lightly greased waxed paper and allow to cool completely.  (If
  candies do not remove easily, slightly warm the wax paper over
  electric burner or with cloth iron.) Store in a cool place.
  
  Yield: 1 c. (250 ml) Exchange, full recipe: 3 low-fat milk Calories,
  full recipe: 427 Source: The Diabetic Chocolate Cookbook by Mary Jane
  Finsand Posted: by Unknown