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