INGREDIENTS

INSTRUCTIONS

The above ingredients are approximate quantities only!!! For every  cup
of icing sugar you use, mix in approximately 1 teaspoon of  softened
butter or margarine. Then slowly mix in enough of the  evaporated milk
to make the mixture of a consistency such that you  can form a ball
with it. (Mixing with the hands is the easiest way).  Next seperate the
mixture into as many parts (3 or 4) as you want  different flavored
chocolates. Then slowly knead in the desired  flavoring and food color
you want in each different part. Now mold  the resultant mixture into
the desired shapes and sizes you want your  chocolates to be. Now melt
in a double boiler (or microwave) two  parts semi-sweet chocolate to
one part parawax. Remove from heat.  Immediately, using a tooth pick,
pick up each shape created above and  dip it into the chocolate mixture
to coat them. Then put them on a  piece of wax paper until the
chocolate coating is set. As the  chocolate mixture cools and thickens,
reheat it and continue. If you  run out of chocolate mixture, simply
add more chocolate and parawax  in the proportions listed above.  Note:
Suggested flavors and colors: - Maple flavor with no coloring -  Mint
flavor with green coloring - Lemon flavor with yellow coloring -
Orange flavor with orange coloring - Almond Flavoring with red
coloring (small amount to create pink)  Variations: - With the Maple
flavoring, you can bury a piece of pecan  or walnut inside the candy
before dipping it into the chocolate -  With the almond flavoring, bury
a marachino cherry inside the candy  before dipping it in the
chocolate. Add a drop of cherry juice with  it to prevent the cherry
being too dry. - Use the same recipe to make  Easter eggs, bunnies etc.
Ex. For Easter eggs, make a center part of  one color and flavor and
wrap it in another color and flavor before  dipping.  Note: Parawax
must be used with the chocolate to create a consistency  that will
stick to your candy and not your fingers when set. It is  not harmful
and is used commercially.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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