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Chocolate Covered Creams


1 stick margarine
nuts, coconut, candied cherries (as desired)
1 can unsweetened condensed milk
3 6-oz. pkg. chocolate chips
1 teaspoon vanilla
2-1/4 pkgs. powdered sugar (1 pound size).
1/4 pound parafin

Melt and cool margarine. Add milk and vanilla. Work in powdered sugar. Mixture will be stiff. Divide into portions to add desired flavorings: nuts, cocount, candied cherries, etc. Cover and refrigerate until stiff, at least one hour. Form into balls or squares on wax paper. Insert toothpick in center of each piece. Return to refrigerator or freezer until solid (20 minutes in freezer). Melt chocolate chips and parafin in top of double boiler. Keep over hot water and dip each piece of candy by toothpick.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.