buttercreams

*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.

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