CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Kentucky |
Candies, Chocolate |
6 |
Servings |
INGREDIENTS
1/2 |
lb |
Butter |
2 |
lb |
Powdered sugar |
8 |
tb |
Whiskey |
2 |
c |
Nuts, chopped |
|
|
Lemon juice, if desired |
7 |
|
Squares of semi-sweet, chocolate |
1 |
tb |
Paraffin |
INSTRUCTIONS
DIP
Soften butter and 1 pound of sugar. Add whiskey, then second pound of
sugar; nuts, and lemon juice. Blend until all are mixed. Roll into balls
and let cool overnight. Melt chocolate and paraffin in top of double
boiler; blend well. Remove from the heat and cool slightly. Dip candy in
chocolate mixture. Candy dips better when dark chocolate is used.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997
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