Yield: 6 Servings
Measure | Ingredient |
---|---|
½ pounds | Butter |
2 pounds | Powdered sugar |
8 tablespoons | Whiskey |
2 cups | Nuts, chopped |
\N \N | Lemon juice, if desired |
7 \N | Squares of semi-sweet, chocolate |
1 tablespoon | Paraffin |
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@...
on Mar 25, 1997