| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, Desserts, Liquer |
8 |
Servings |
INGREDIENTS
| 1 |
|
Vanilla wafers |
| 1/4 |
c |
Karo syrup (white) |
| 3 |
ts |
Cocoa powder |
| 1/2 |
c |
Amaretto liqueur; (see * be |
| 2 1/3 |
c |
Confectioner sugar |
| 1 |
c |
Pecans; or almonds – choppe |
| 1 |
pk |
Choc. chips (12 oz pkg) |
| 2 |
tb |
Crisco; or 1/2 block paraff |
INSTRUCTIONS
Put all ingredients, except the choc. chips and paraffin in a large plastic
bag. Mix together well by kneading outside of plastic bag. When completely
blended, form small balls and place on waxed paper in one layer and chill
quickly in freezer for about 20 minutes (uncovered). Meanwhile, melt choc.
chips with 1/2 block of paraffin or 2 T. crisco shortening in double boiler
over med. to low heat. When candy balls are chilled, dip one at a time in
chocolate. Keep in cool place to store. *Can use rum, bourbon, kahlua.
Hope you enjoy these. 10/21 03:42 P.M. JUDY/NC PJXG05A
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Nov 5, 1998
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