Buttercreams

Yield: 48 Servings

Measure Ingredient
1 pounds Powdered Sugar
1 \N Stick Margarine
2 tablespoons Evaporated Milk
½ teaspoon Vanilla, or more to taste
1 \N Square Inch Paraffin
4 \N Squares Semisweet Chocolate
2 tablespoons Butter -Icing---
2 cups Powdered Sugar
4 tablespoons Shortening
\N \N Milk, * see note
\N 2 tbs. instant cocoa.

*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 ½ 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@...> on Jun 06, 1997

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