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