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Christmas: Santa Claus Hand-Dipped Candy Balls

Source of Recipe


From "My Mother's Southern Desserts" by James Villas



List of Ingredients



• ½ cup (1 stick) butter, softened
  
• One 14-ounce can condensed milk
  
• Two 1-pound boxes confectioners' sugar, sifted
  
• 2 cups finely chopped pecans
  
• 1 tsp extract flavoring
  
• ½ pound chocolate
  
• ½-block paraffin
  
• About 100 pecan or walnut halves
  






Instructions



1. In a large mixing bowl, combine the butter, condensed milk, and confectioners' sugar and mix well with a wooden spoon. Add the chopped pecans and flavoring, cover with plastic wrap, and chill till very firm, at least 2 hours.
   
   
2. In a small, heavy saucepan, melt the chocolate and paraffin together over low heat, stirring.
   
   
3. Using your hands, roll the chilled butter mixture into small balls about the size of medium marbles and, stabbing each with a toothpick, dip the balls into the chocolate to coat well. Place the balls on waxed paper and, before the chocolate hardens, press a nut half into the top of each ball. Let the balls cool completely and store in an airtight container.
   
   Makes about 100 balls.
   
   






Final Comments


"When dipping candies in chocolate and paraffin, keep the mixture warm in the top of a double boiler over hot water so that it doesn't harden."