| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Candies, Nuts, Chocolate |
100 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter |
| 14 |
oz |
Sweetened condensed milk |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 5 2/3 |
c |
Powdered sugar |
| 1 |
lb |
Flaked coconut |
| 1 |
lb |
Pecans, finely ground |
| 3 |
oz |
Paraffin (1/2 block) |
| 1 1/2 |
lb |
Semisweet chocolate morsels |
INSTRUCTIONS
In a large saucepan, melt the butter over low head and do not allow to
brown. Whisk in the condensed milk, vanilla, and salt. Then add the
powdered sugar, coconut, and pecans. Mix quickly; you will have to use your
hands. Coat a 9 x 13-inch baking pan with vegetable spray. Transfer the
candy mixture to the pan and pat it firmly in place. Cover and store in the
coldest part of your refrigerator overnight. In a double boiler set over
hot (not boiling) water, melt thr paraffin and chocolate chips. Cut the
coconut candy into 1 inch squares. Using a toothpick, dip the candy into
the chocolate to coat. Place on waxed paper to harden. Will probably need
to be hardened in the refrigerator and stored there. Ruth from PA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God will ultimately have HIS way, not yours!”