Buttercreams

48 Servings

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Buttercreams Ingredients

1 lb Powdered Sugar	2 tb Butter
1 Stick Margarine	Icing
2 tb Evaporated Milk	2 c Powdered Sugar
1/2 ts Vanilla, or more to taste	4 tb Shortening
1 Square Inch Paraffin	Milk, * see note
4 Squares Semisweet Chocolate

Instructions for Buttercreams

*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 1/2 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: Cherry--subsittute maraschino cherry juice for milk and add 3 tbs. finely chopped cherries. Peanut Butter--add 3 tbs. peanut butter and decrease butter by 2 tbs. Coconut--add 3 tbs. finely chopped coconut. Chocolate--add 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 MC-Recipe Digest V1 #636 by Bill Spalding on Jun 06, 1997

Main Ingredient: Cuisine: Uncategorized