Diabetic Chocolate Candy Coating

A very nice recipe for diabetic chocolate candy coating. Enjoy!

1 Cup Powdered Nonfat Dry Milk
1/3 Cup Unsweetened Cocoa Powder
2 Tablespoons Grated Parafin Wax
1/2 Cup Water
1 Tablespoon Vegetable Oil
1 Tablespoon Liquid Fructose

1. Combine powdered milk, cocoa and grated parafin wax in a blender or processor and blend to a soft powder.

2. Transfer cocoa mixture into the top of a double boiler pan and add water, stirring to blend. Add vegetable oil. Place over hot, but not boiling water. Cook and stir until thick, smooth and creamy.

3. Remove the double boiler from the heat and stir in the liquid fructose.

4. Allow to cool slightly and then dip your candy in it and place on waxed paper to cool.

Yield: 1 Cup
Exchange (Full Recipe) = 3 low-fat milk
Carbohydrates (Full Recipe) = 30 grams