Prep 1 hr
Cook 10 mins
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.
- 907.18 g confectioners' sugar (sifted)
- 118.29 ml butter (softened)
- 226.79 g can sweetened condensed milk (NOT evaporated milk)
- 4.92 ml vanilla
- 946.36 ml pecans, chopped
- 340.19 g package semi-sweet chocolate chips
- 28.34 g paraffin wax
- 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.
I have been looking for this recipe for YEARS. I use to make these delicious Chocolates a LONG time ago.I lost the recipe. SOOooo glad that you posted it. Thank you Joyce.
This is fabulous!!! My BF has been telling me about these candies that his Grandma made when he was a kid. Recipe lost, family has been without them for thirty years...til now!!! I am making a huge batch of these for his family for Xmas -- it will be the first time I'm meeting most of them, so you just helped me score major bonus points with them!!! Thanks so much - BF says they are PERFECT!!!!
This is a great recipe!!! It made approx. 100 pieces. I used a 2x2 inch square of wax for dipping. I also used almond extract, it gave them a cherry like flavor and I was out of the vanilla. So much positive feedback on these. Thanks for posting!!