Hand Dipped Chocolates Jan Peterson

Cream Centers:

2 pounds powdered sugar 3 T. White Karo syrup

1/2 cup butter ‑ melted

1 cup Eagle Brand Sweetened Condensed Milk.

Mix well. Divide into numbers of varieties you wish (vanilla, mint, lemon, chocolate, nut, maple nut). Use Hershey cocoa for chocolate, add nuts if you wish. After flavorings and colors are added, form into balls the size of a walnut. Refrigerate. (If dough becomes too soft after adding flavoring, add more powdered sugar until right consistency.

Chocolate Dip

3 Bars of German Sweet Chocolate

18 oz. chocolate chips 1 bar paraffin Wax

Melt the above ingredients slowly over double boiler, stirring well. Dip cream centers with skewer into chocolate ‑ drip off surplus and set on wax paper. Take small amount of chocolate and drip over hole left by skewer. Cool candies. (Recipe makes 6 pounds). Received this recipe from neighbor, Sue Jahns. (Secret recipe she received from someone).