Q: Is there a natural alternative to paraffin wax for candy coating? I have made the most delicious pistachio cookies (Martha's recipe) that are dipped in chocolate but melt the minute you touch them.
The normal wax is full of artificial ingredients and chemicals, no thanks! I would love some tips!
Sent by Linds
Editor: Linds, this is a tricky one. Every candy coating we've ever seen has had at least a touch of wax or other semi-artificial ingredient to help keep the chocolate hardened. If you add a lot of wax to chocolate it compromises the taste and texture (hello cheap chocolate candy!). But we add a very small amount to some candies to mitigate the problem you're talking about here. Is it good for you? Probably not. Do we eat these candies very infrequently? Yes, so we feel OK with that tradeoff. But is it for everyone? No.
Readers, what is your experience using wax (and not using wax) in candies and dipped treats like these? Have you found any varieties of chocolate that hold up better at room temperature? Or any natural additives that keep it hard? We'd love some tips on this too; maybe we'll find a way to quit using wax altogether.
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