3 Candy Recipes Recipe
Ingredients:
3 lg. pkg. chocolate chips3/4 slab of paraffin
2 lbs. powdered sugar
1 can Eagle Brand sweetened condensed milk
1 pkg. (7 oz.) Angel Flake coconut
1 c. almonds, chopped
2 tsp. vanilla
1/2 lb. butter
1 lb. butter
1 qt. peanut butter
3 lbs. powdered sugar
1 tsp. vanilla
Cooking Directions:
Melt in a double boiler. (I use 2 packages of milk chocolate chips and 1 package of dark chocolate.)ALMOND JOY BALLS:
2 lbs. powdered sugar1 can Eagle Brand sweetened condensed milk1 pkg. (7 oz.) Angel Flake coconut1 c. almonds, chopped2 tsp. vanilla1/2 lb. butter
Mix and knead. Put in refrigerator for at least 3 hours. Roll into balls and dip in chocolate.
CHOCOLATE COVERED CHERRIES:
Fondant: 1/3 c. Karo syrup 1/2 tsp. salt 1 tsp. vanilla 1 lb. pkg. powdered sugar 1-3 tbsp. Eagle Brand sweetened condensed milk
Mix and knead until like dough. Take a small amount and cover a maraschino cherry. Put in freezer for a few minutes. Then dip in chocolate dip. Let these ripen for 3-4 weeks in a cool place (not refrigerator). (You may flavor this fondant with orange, cherry, mint, etc. and make flavored balls.)
CHOCOLATE COVERED PEANUT BUTTER BALLS:
1 lb. butter1 qt. peanut butter3 lbs. powdered sugar1 tsp. vanilla
Mix the above ingredients and roll into balls. Use same dip as for other balls.
Other Recipes you might like:
Chocolate-covered Cherry Cordials, Easy Elegant Easter Eggs, Pecan Logs, Chocolate Covered Cherries, Grace's Nut Fondant, Blue Ribbon Fudge
