Ingredients
2 boxes confectioners sugar
1 tsp. vanilla
4 c. pecans, chopped
1/4 lb. block paraffin
1 stick butter
1 can sweetened condensed milk
1 (8 oz.) pkg. bitter or semi-sweet chocolate
Method
Sources
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RecipeNLG
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Heat-resistant spatulas for folding, stirring, scraping
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Heat-resistant spatulas for folding, stirring, scraping
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Cream sugar, butter, vanilla and milk. Add nuts. Roll into balls size of a walnut, dipping hands into powdered sugar as you roll balls. Melt chocolate and paraffin over low heat. Dip balls into this mixture, one at a time, holding each with a toothpick. Drop on waxed paper. Candy is moist inside with a hard coating of chocolate. It stays fresh for several weeks. Makes 75.