Diabetic Semisweet Dipping Chocolate

• 1 cup (225 ml) nonfat dry milk powder
• 1/3 cup (80 ml) unsweetened cocoa
• 2 tbsp (30 ml). grated parrifine wax
• 1/2 cup (125 ml) water
• 1 tbsp (15 ml). vegetable oil
• 1 tbsp (15 ml). liquid fructose

1. Combine milk powder, cocoa and wax in a blender or food processor.
2. Process to a soft powder.
3. Place in a double boiler over hot (not boiling) water.
4. Cook and stir untilwax is completely melted and mixture is smooth and creamy.
5. Remove from heat; stir in fructose.
6. Allow to cool slightly.
7. Dip candes in chocolate, shake off excess and place on waxed paper to cool.
8. If you have trouble removing candies from waxed paper; slightly warm a cookie sheet, lay waxed paper with candies on the cookie sheet and remove them.

nonfat dry milk powder, cocoa, grated parrifine wax, water, vegetable oil, liquid fructose

Taken from online-cookbook.com/goto/cook/rpage/000C7A (may not work)