| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candy, To post, Posted bake |
48 |
Servings |
INGREDIENTS
| 1 |
lb |
Powdered Sugar |
| 1 |
|
Stick Margarine |
| 2 |
tb |
Evaporated Milk |
| 1/2 |
ts |
Vanilla, or more to taste |
| 1 |
|
Square Inch Paraffin |
| 4 |
|
Squares Semisweet Chocolate |
| 2 |
tb |
Butter -Icing— |
| 2 |
c |
Powdered Sugar |
| 4 |
tb |
Shortening |
|
|
Milk, * see note |
|
2 |
tbs. instant cocoa. |
INSTRUCTIONS
*Use enough milk in icing to make it firm but useable.
FOR THE CANDY: Cream sugar, margarine, milk, and vanilla; form into 1"
balls using hands if necessary. Put in freezer for 1/2 hour. Melt
chocolate, paraffin, and butter in a small heatproff dish over low heat.
Dip balls in chocolate. Keep in covered tin in refrigerator.
Makes 4 dozen
To Dip: Spear chilled candy on toothpick and quickly dip and swirl to cover
completely; push off with second toothpick and drop a chocolate drop from
tip of pick to cover hole in candy.
Suggestions: At Easter, form into egg shapes and vary the flavoring:
Cherry--subsittute maraschino cherry juice for milk and add 3 tbs. finely
chopped cherries. Peanut Butter--add 3 tbs. peanut butter and decrease
butter by 2 tbs. Coconut--add 3 tbs. finely chopped coconut. Chocolate--add
FOR THE ICING:
Mix all ingredients. Food coloring optional.
Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Jerry L. Frazier Posted to MC-Recipe Digest V1 #636 by Bill
Spalding <billspa@icanect.net> on Jun 06, 1997
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