Recipe - Chocolate Taffies

1 cn (14 oz.) sweetened
condensed milk
1 cup Unsweetened cocoa
1 tablespoon Butter or margarine;
(about)
3 One half ounce (One half c) chocolate shot
(sprinkles)

In a 2to 3quart pan over mediumlow heat, stir milk, cocoa, and 1
tablespoon butter until mixture starts to bubble, then stir until mixture
holds together as a soft mass when pushed to side of pan, 3 to 5 minutes.
Remove from heat and let stand until cool enough to touch. With lightly
buttered hands, shape mixture into 1inch balls and roll 4 or 5 at a time
in shot to coat. If desired, place each candy in a small paper or foil
bonbon cup. Serve at room temperature. If making taffies ahead, chill
airtight up to 1 week; freeze to store longer. Makes about 34. Per piece:
71 cal (28% from fat); 2.2 grams fat, 24 mg sodium and 6.3 mg cholesterol.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini