Main Ingredients:

See below ingredients and instructions of the famous recipe

Cooking Preparation of the Recipe:

3 Pounds Icing Sugar
1 Can Eagle Brand sweetenedEvaporated Milk
Butter or MargarineParafin Wax (Parawax)Semi-sweet Baking ChocolateFood Coloring
Artifical Food Flavors
The above ingredients are approximate quantities only!!! For every cup oficing sugar you use, mix in approximately 1 teaspoon of softened butter ormargarine. Then slowly mix in enough of the evaporated milk to make themixture of a consistency such that you can form a ball with it. (Mixing withthe hands is the easiest way). Next seperate the mixture into as many parts(3 or 4) as you want different flavored chocolates. Then slowly knead in thedesired flavoring and food color you want in each different part. Now moldthe resultant mixture into the desired shapes and sizes you want yourchocolates to be. Now melt in a double boiler (or microwave) two partssemi-sweet chocolate to one part parawax. Remove from heat. Immediately,using a tooth pick, pick up each shape created above and dip it into thechocolate mixture to coat them. Then put them on a piece of wax paper untilthe chocolate coating is set. As the chocolate mixture cools and thickens,reheat it and continue. If you run out of chocolate mixture, simply add morechocolate and parawax in the proportions listed above.
Note: Suggested flavors and colors: - Maple flavor with no coloring - Mintflavor with green coloring - Lemon flavor with yellow coloring - Orangeflavor with orange coloring - Almond Flavoring with red coloring (smallamount to create pink)
Variations: - With the Maple flavoring, you can bury a piece of pecan orwalnut inside the candy before dipping it into the chocolate - With thealmond flavoring, bury a marachino cherry inside the candy before dipping itin the chocolate. Add a drop of cherry juice with it to prevent the cherrybeing too dry. - Use the same recipe to make Easter eggs, bunnies etc. Ex.For Easter eggs, make a center part of one color and flavor and wrap it inanother color and flavor before dipping.
Note: Parawax must be used with the chocolate to create a consistency thatwill stick to your candy and not your fingers when set. It is not harmful
and is used commercially.

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