| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Chocolate Chips |
| 1/2 |
c |
Cola |
| 3 |
tb |
Light Corn Syrup |
| 1 |
tb |
Rum Extract |
| 2 1/2 |
c |
Vanilla Wafer Crumbs; finely crushed |
|
|
Chocolate Sprinkles |
INSTRUCTIONS
Melt chocolate in double boiler over hot water; remove from heat. Blend in
cola, corn syrup, and rum extract. Stir in crumbs, sugar, and nuts, mixing
thoroughly (will be sticky and stiff). Cover and chill about 2 hours or
until easy to handle. Form into small balls (about 1 rounded teaspoon) by
rolling in palms of hands. Roll in decorating candies to coat. Place in
single layer on wax paper in shallow pan, and cover loosely. Chill
overnight to firm up and to mellow flavors.
Makes about 3 dozen
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. Charles G. Moyers, Jr.
Posted to Bakery-Shoppe Digest V1 #405 by Bill Spalding
<billspa@icanect.net> on Nov 21, 1997
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