Tuesday, October 13, 2015

Chocolate Ice Candy Recipe


  • 1 standard casserole of water approx 6L
  • 1 big condensed milk
  • 1/4 kilo cocoa or you can convert into Milo or Ovaltine (more expensive)
  • 1 kilo brown sugar
  • 50+ pcs. Ice candy cellophane “Ice Candy wrapper”
  • 1/4 kilo of flour for thickening purposes

Cooking Instructions:

  1. Boil the water in casserole.
  2. In separate bowl, mix the cocoa powder (note: Use hot water), don’t put it yet into the caserole.
  3. Mix the thickening flour in separate bowl (note: use cold water).
  4. Put the brown sugar into the boiling water.
  5. Stir continuously while boiling.
  6. Add the mixed flour and cocoa to the boiling water in caserole.
  7. On low heat, add the condensed milk, it may overflow.
  8. Taste it. you may more ingredients if needed depending on your taste.
  9. Let it cool before packaging.
Packaging the Ice Candy
  1. Prepare your ice candy wrapper, funnel, and a ladle.
  2. Insert the tip of the funnel  in cellophane and hold tight.
  3. Ladle ice candy mixture into the cellophane leaving at least 2 inches for sealing or the size of your ice candy is approx 4.5 ~ 5 inches long.
  4. Twist the cellophane to seal the mixture and knot tightly.
  5. Repeat the same procedure until all wrapped.
  6. Freeze ice candy overnight before serving.

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