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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Paraffin wax (Gulf Wax) is a food-grade, indigestible wax used commonly in the past to seal jams/jellies. These days, it's used to help chocolate to be easily handled. If you'd prefer not to use that ingredient, substitute chocolate-flavored bark (confectioner's candy coating) for the chocolate/wax mixture. Ingredients:
2 lbs confectioners' sugar (sifted) |
1/2 cup butter (softened) |
1 (8 ounce) can sweetened condensed milk (not evaporated milk) |
1 teaspoon vanilla |
4 cups pecans, chopped |
1 (12 ounce) package semi-sweet chocolate chips |
1 ounce paraffin wax |
Directions:
1. Cream butter, sweetened condensed milk and vanilla.
2. add confectioner's sugar, mix well.
3. Add pecans, mix well.
4. Roll into 1 inch balls and put in freezer for 30 minutes.
5. Melt chocolate chips and paraffin in double boiler over low heat, until melted.
6. Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick.
7. Drop on wax paper.
8. Store in refrigerator.
9. Note: You can add two cups of coconut or chopped maraschino cherries or any extract you would like.
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