Recipe - Buttercreams

1 pound Powdered Sugar
1 Stick Margarine
2 tablespoon Evaporated Milk
One half teaspoon Vanilla, or more to taste
1 Square Inch Paraffin
4 Squares Semisweet Chocolate
2 tablespoon Butter
Icing
2 cup Powdered Sugar
4 tablespoon Shortening
Milk, * see note

*Use enough milk in icing to make it firm but useable.

FOR THE CANDY: Cream sugar, margarine, milk, and vanilla; form into 1"
balls using hands if necessary. Put in freezer for One half hour. Melt
chocolate, paraffin, and butter in a small heatproff dish over low heat.
Dip balls in chocolate. Keep in covered tin in refrigerator.

Makes 4 dozen

To Dip: Spear chilled candy on toothpick and quickly dip and swirl to cover
completely; push off with second toothpick and drop a chocolate drop from
tip of pick to cover hole in candy.

Suggestions: At Easter, form into egg shapes and vary the flavoring:
Cherrysubsittute maraschino cherry juice for milk and add 3 tbs. finely
chopped cherries. Peanut Butteradd 3 tbs. peanut butter and decrease
butter by 2 tbs. Coconutadd 3 tbs. finely chopped coconut. Chocolateadd
2 tbs. instant cocoa.

FOR THE ICING:

Mix all ingredients. Food coloring optional.

Source: "Mountain Measures"Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. Jerry L. Frazier Posted to MCRecipe Digest V1 #636 by Bill
Spalding billspa@icanect.net on Jun 06, 1997