Preparation:
In the top of a double boiler, melt milkcote over hot, not boiling water. Paint sides and bottoms of candy cups or small baking cups with melted coating, using a good quality 1-inch brush. Freeze until firm. Remove from freezer and fill to within 1/16-inch from the top with dietetic jellies, peanut butter filling, nut meats, raisins, or any filling a diabetic may eat. Add milkcote to cover top and seal edges. Chill again until top is firm. Store candies in their paper cups. |
