Mock White Chocolate Coating- Version 2

I tried a variation of mock white chocolate. If anyone wants to try it, I would appreciate a second opinion. This version is much lighter and creamier than the first one. I think it is still pretty sweet, though.

• 3/4 cup granulated sugar
• 1/4 cup tapioca starch
• 1/2 cup Dari-Free powder
• 1 tablespoon Spectrum Palm Shortening
• 1-2 teaspoons Frontier Vanilla Extract - this is clear and does not effect the coloring
• 1/4 cup water
• 2 cups confectioner's sugar

1. In a medium saucepan, combine granulated sugar, starch, DariFree powder, shortening and water.
2. Bring to boil over medium heat, stirring constantly.
3. Remove from heat, and carefully transfer into mixing bowl.
4. Beat in confectioner's sugar and vanilla until smooth and creamy.
5. Working quickly coat pretzels, fruit or desired items.
6. Place dipped items onto waxed paper.
7. Refrigerate dipped items until ready to serve.

Kat preferred this one over the first. But, it didn't get as hard as the first so it is slightly tacky. She compared it to the yogurt dipped pretzels. This one also does not require cocoa butter.

© 2002 Diane Hartman, all rights reserved

Mock White Chocolate/Mock White Chocolate Version 2