New Mexico Christmas & Holidays eats and treats Recipes! (Dulce: house, shop)

[songinthewind7]

Grandma's Chocolate Candy

2 boxes powdered sugar
1 can eagle brand milk
1/4 pound (1 stick) of real butter melted unsalted
(no substitutes)
1 package (14 oz.) of angel fluff coconut
1 qt. of broken pecan pieces
1 box of Bakers chocolate squares
1 box of paraffin

Cream sugar, melted butter and milk together.
Add nuts and coconut.
Roll into balls (about 1inch) and place on buttered cooky sheet.
Place in the refrigerator until hard (very important)
After hardening, place a toothpick in each ball.
Melt chocolate and paraffin in double boiler and dip balls in and place on wax paper until set up.
Store in cool place. Also freezes well.

[Minathebrat]

Originally Posted by Cathy4017

Yes! That's the general idea. However, you do have to be careful to keep the can covered with water at all times. It can explode, and some people have ended up with caramelized Eagle Brand Milk all over their ceiling.....

It's my favorite pie. It's served in thin slivers topped with whipped cream; very decadent and rich. I haven't made it in years, though.

It IS delicious, however...

YES! Good point! lol You don't want that happening!

So Cathy, you make a pie with it? You have to share now! What is this pie?

Tia- it's really good spread on toast to have with your tea

[Minathebrat]

Song- that sounds really tasty! Coconut, nuts, chocolate? All my faves in one place! Also sounds like a really good recipe to have kids help with.
Have you tried the chocolate without the paraffin? Do you think it would work?

[Cathy4017]

Originally Posted by Minathebrat

YES! Good point! lol You don't want that happening!

So Cathy, you make a pie with it? You have to share now! What is this pie?

Tia- it's really good spread on toast to have with your tea

Well, all you do is caramelize the milk, cool it, pour it in an-already baked crust, refrigerate...then top with whipped cream before serving! You can boil the milk the day before, refrigerate unopened, then use a day or two later.

How many cans of milk you use depends on the size of your crust...1.5-2 cans for the average crust!

You can use any crust you want--regular pastry, graham, chocolate crumb....line the crust with bananas, etc.

Now I'm getting hungry.

[songinthewind7]

Originally Posted by Minathebrat

Song- that sounds really tasty! Coconut, nuts, chocolate? All my faves in one place! Also sounds like a really good recipe to have kids help with.
Have you tried the chocolate without the paraffin? Do you think it would work?

Mina, I haven't tried it without the paraffin. I'm thinking it's the ingredient that helps the candy harden up or I should say the chocolate.
I think if you used just the chocolate, it would be okay but might be a little drippy.

[Minathebrat]

Song
I did a quick search on dipping chocolate, and apparently "tempering" the chocolate will let you dip it without the wax successfully. I'd heard the term before, but I've never really done chocolate dipping so I didn't know much about it. It seems a tad temperamental, that might be why in your recipe the wax is added, to make it fool-proof. But anyway, if anyone is curious, this site has some good info.
Chocolate Tempering - How to Temper Chocolate

[songinthewind7]

Good idea Mina.

[TiaDalma]

Yes that might just work, I have no parafin on hand either, I won't be going out until Monday

Could they be rolled in a cocoa powder mixed with a little cinnamon instead maybe? Might give that a try. Thanks for the recipe Song! I've got a couple dif ones might post later too

Tia Dalma

[songinthewind7]

They could but they wouldn't be as good that way and it doesn't seem like the cocoa and cinnamon would stick really well either.

[Poncho_NM]

I spent some Summers and a Christmas in the Dominican Republic years ago. I miss the Puerco Asado (Roasted Pork) and Plátanos Maduros (Plantains/Bananas) made into a very sweet food by baking with cinnamon and sugar.



Rich