Our traditional Christmas candy is a butter cream filling with several variations, dipped in dark chocolate (yes, it's wonderful). For three generations, the chocolate has been mixed with melted paraffin to help it harden. For years, my husband and I have tried to come up with alternatives to consuming a petroleum product (including beeswax, extra chilling time) but have not been successful. We know next to nothing about candy making, but we love making this old family recipe every year. Does anyone know any other alternatives to the paraffin?