Has anyone cooked with Paraffin Wax?

[Tina]

My grandmother sent me one of my favorite cookie recipes and I'm dying to make them (chocolate covered peanut butter balls). She also sent me a slab of paraffin wax to use, since she had some. So here's my question: does this stuff go bad over time? I know my grandmother hasn't made these cookies in at least 15 years. I'm pretty confident that this wax is leftover from the last time she made them. Should I use it? Or go looking for more fresh wax?

 

[mla1977]

I can't offer an opinion on your question, but I came here to say that my aunt uses it in the chocolate for here peanut butter balls.

 

[zachnsamsmommy]

I would go out and buy fresh. It isn't that expensive, and the risk isn't worth it IMO. I think anything that has been sitting around that long could have the possibility of bacteria growth.

I use a peanut butter ball recipe that uses parafin in the chocolate coating as well, and buy new parafin every season.

 

[Bluestars]

I would not use anything that has been sitting around for 15 years. Chocolate covered peanut butter balls sound yummy!

 

[JR6ooo4]

DW says yes!

Mikeeee

 

[mum4jenn]

It should be fine. It is food safe but there is not food in it!!!

 

[OK!]

My mom uses wax to seal the jellies she makes every summer and, to my knowledge, usually uses leftover wax from the year (or years) before if there were leftovers. I've never noticed anything "off" about it.

 

[The Mystery Machine]

By fresh! It is called Gulf Wax, IIRC. I also make that recipe. They are called Buckeyes.

 

[Tina]

Thanks everyone. I'll buy fresh. I assume I can get this at Michael's or AC Moore in the candy making aisle?

My grandmother's recipe is really old and it calls them Peanut Butter Nut Cups. I have no idea where the "cups" part comes in since they are rolled into balls. LOL. Now I just need to determine how much "half a slab" is when I buy the new stuff. The piece she sent me looks like she cut it off a "loaf" of wax.

 

[The Mystery Machine]

Thanks everyone. I'll buy fresh. I assume I can get this at Michael's or AC Moore in the candy making aisle?

My grandmother's recipe is really old and it calls them Peanut Butter Nut Cups. I have no idea where the "cups" part comes in since they are rolled into balls. LOL. Now I just need to determine how much "half a slab" is when I buy the new stuff. The piece she sent me looks like she cut it off a "loaf" of wax.

I don't know. I get mine at the grocery store.

 

[golfgal]

Thanks everyone. I'll buy fresh. I assume I can get this at Michael's or AC Moore in the candy making aisle?

My grandmother's recipe is really old and it calls them Peanut Butter Nut Cups. I have no idea where the "cups" part comes in since they are rolled into balls. LOL. Now I just need to determine how much "half a slab" is when I buy the new stuff. The piece she sent me looks like she cut it off a "loaf" of wax.

You should be able to find this at the grocery store near the canning supplies/baking stuff. It comes in a box that looks like a package of butter. Usually there are 4 bricks or so in a box. I think it costs around a dollar.

 

[Pembo]

I love Buckeyes and use wax when I make them. Just keep putting wax in until the chocolate is very smooth...

And...I'd use your grandmother's wax...I have my mom's and who knows how old it is. It's just wax.

 

[clovergirl5]

I have a question for those who use the wax. Why do you have to use wax in the choc for dipping? I made truffles yesterday and dipped them in the choc almond bark with a TBSP of shortening mixed in and it was smooth and thin. Is this just another way to get to that dipping consistency and it is esentually the same thing or is using the wax better? I never understood why the wax? tia

 

[The Mystery Machine]

I have a question for those who use the wax. Why do you have to use wax in the choc for dipping? I made truffles yesterday and dipped them in the choc almond bark with a TBSP of shortening mixed in and it was smooth and thin. Is this just another way to get to that dipping consistency and it is esentually the same thing or is using the wax better? I never understood why the wax? tia

Now I had to look it up. Buckeyes are more like candy making than cookie making. I suppose you use it so the chocolate doesn't seize. I wonder if using something else would be better? I don't know.

Parawax is the same thing as paraffin and can be found in the grocery store, usually in the preserves section or the cake section. It is inexpensive. Some older recipes for dipped candy call for melting paraffin with chocolate to make it firmer and give it a nice sheen upon cooling. The label on most paraffin boxes state it is not for human consumption, but it is still used

http://www.baking911.com/chocolate/melt_temper.htm

 

[clovergirl5]

Now I had to look it up. Buckeyes are more like candy making than cookie making. I suppose you use it so the chocolate doesn't seize. I wonder if using something else would be better? I don't know.



http://www.baking911.com/chocolate/melt_temper.htm

I wonder if the almond bark already has wax in it...I have some left, let me check. Nope

 

[The Mystery Machine]

I wonder if the almond bark already has wax in it...I have some left, let me check. Nope

I think the thing with buckeyes is that you are putting on a thick coating of chocolate like a candy bar.

I wonder if Milky Ways, Reeses, etc. have wax in their chocolate?

 

[clovergirl5]

I think the thing with buckeyes is that you are putting on a thick coating of chocolate like a candy bar.

I wonder if Milky Ways, Reeses, etc. have wax in their chocolate?

I just always wondered if it would be easier or the turn out better. My truffles came out good because I added shortening to the choc. I have not added shortening before and the choc is so thick and gloppy. Doesn't dip well without the shortening.

 

[The Mystery Machine]

I just always wondered if it would be easier or the turn out better. My truffles came out good because I added shortening to the choc. I have not added shortening before and the choc is so thick and gloppy. Doesn't dip well without the shortening.

Same with the buckeyes. I guess with the wax it is not edible and maybe it makes it low-cal as opposed to the shortening.

And maybe it has something to do with the melting point so it is not melting in your hand?

It does have a sheen on the chocolate if that is what you are looking for in your truffles.

 

[mum4jenn]

I have a question for those who use the wax. Why do you have to use wax in the choc for dipping? I made truffles yesterday and dipped them in the choc almond bark with a TBSP of shortening mixed in and it was smooth and thin. Is this just another way to get to that dipping consistency and it is esentually the same thing or is using the wax better? I never understood why the wax? tia

It makes them shiny.

Probably most chocolate has it and jelly beans and other like that have it. Apples have it as well.

 

[clovergirl5]

It makes them shiny.

That makes sense...probably then a better idea for candy making than the almond bark. Thanks for answering my ? mum4jenn and mysterymachine I will remember that the next time I make truffles.