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
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
on Jun 06, 1997