Ingredients Jump to Instructions ↓

  1. 1 pounds Powdered Sugar

  2. 1 Stick Margarine

  3. 2 tablespoons Evaporated Milk

  4. 1/2 teaspoon Vanilla, or more to taste

  5. 1 Square Inch Paraffin

  6. 4 Squares Semisweet Chocolate

  7. 2 tablespoons Butter -Icing--

  8. 2 cups Powdered Sugar

  9. 4 tablespoons Shortening

  10. Milk,see note

  11. 2 tbs. instant cocoa.

Instructions Jump to Ingredients ↑

  1. *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.

  2. Recipe by: Mrs. Jerry L. Frazier Posted to MC-Recipe Digest V1 #636 by Bill Spalding on Jun 06, 1997


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