Yield: 20 Servings
|¾ pounds||Powdered sugar|
|1 pounds||Dipping chocolate*|
Combine ingredients thoroughly. Roll into 1-inch balls and turn onto wax paper-covered cookie sheet. May need to let set awhile or chill.
Melt dipping chocolate (*avail. Sugarcraft) in top of double boiler or in microwave on 50%. Don't have chocolate hotter than 120 degrees! Drop a ball of candy into chocolate, leave top uncoated.
With a table fork dipped under the ball, lift it and let the excess chocolate run off of it. Place it on the wax paper covered cookie sheet, using a toothpick to hold the ball so fork can be removed.
Store tightly covered in a cool dry place. Will keep 3-6 weeks.