Recipe by Joyce Heddin
Paraffin wax (Gulf Wax) is a food-grade, indigestible wax used commonly in the past to seal jams/jellies. These days, it's used to help chocolate to be easily handled. If you'd prefer not to use that ingredient, substitute chocolate-flavored bark (confectioner's candy coating) for the chocolate/wax mixture.
- 2 lbs confectioners' sugar (sifted)
- 1⁄2 cup butter (softened)
- 1 (8 ounce) can sweetened condensed milk (NOT evaporated milk)
- 1 teaspoon vanilla
- 4 cups pecans, chopped
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 ounce paraffin wax
Directions See How It's Made
- Cream butter, sweetened condensed milk and vanilla.
- add confectioner's sugar, mix well.
- Add pecans, mix well.
- Roll into 1 inch balls and put in freezer for 30 minutes.
- Melt chocolate chips and paraffin in double boiler over low heat, until melted.
- Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick.
- Drop on wax paper.
- Store in refrigerator.
- Note: You can add two cups of coconut or chopped maraschino cherries or any extract you would like.