Chocolate Dips
A vintage recipe for chocolate-dipped candy balls made with coconut, pecans, and sweetened condensed milk, rolled into balls and dipped in chocolate.
Difficulty: medium
Ingredients
- 2 lbs. powdered sugar
- 1 can coconut
- 1 can Eagle Brand milk
- 1 stick oleo
- 3 cups pecans, finely chopped
- 1½ tsp. vanilla
- 1 box Baker's semi sweet chocolate
- ½ brick paraffin
Instructions
- 1
Mix together powdered sugar, coconut, Eagle Brand milk, oleo, finely chopped pecans, and vanilla.
- 2
Roll into balls.
- 3
Chill in refrigerator overnight.
- 4
Melt Baker's semi sweet chocolate and paraffin (1/8 lb) in double boiler.
- 5
Keep low fire under chocolate.
- 6
Put tooth picks into candy balls.
- 7
Dip in chocolate and lay on wax paper. Remove tooth picks.
