Yield: 6 Servings
|2 pounds||Powdered sugar|
|2 cups||Nuts, chopped|
|\N \N||Lemon juice, if desired|
|7 \N||Squares of semi-sweet, chocolate|
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