Buttercreams

Title:
Buttercreams

Yield:
48 Servings

Categories:
Candy,
Posted
bake




Ingredients:





     1 lb Powdered Sugar


     1    Stick Margarine


     2 tb Evaporated Milk


   1/2 ts Vanilla, or more to taste


     1    Square Inch Paraffin


     4    Squares Semisweet Chocolate


     2 tb Butter


          ---Icing---


     2 c  Powdered Sugar


     4 tb Shortening


          Milk, * see note






 *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 1/2 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


       2    tbs. instant cocoa.


 


 FOR THE ICING:


 


 Mix all ingredients. Food coloring optional.


 


 Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974


 


 Recipe by: Mrs. Jerry L. Frazier Posted to MC-Recipe Digest V1 #636 by Bill


 Spalding 
on Jun 06, 1997