DIPPED CANDIES
1 (14 oz.) can sweetened condensed milk
1/2 lb butter, softened
4 lbs powdered sugar, divided use
Flavorings of choice*
Nuts, peanut butter or coconut
Chocolate almond bark or white almond bark
Mix milk and butter together; add sugar until it is a thin mixture (approx 2 lbs of sugar) Divide into bowls for different flavors and or nuts. Add 1 tsp of flavoring per bowl.
Now you can add coconut, peanut butter, nuts, etc. to each bowl for different types of finished candy, knead the 'dough' in the remaining powdered sugar until it is firm. Shape into small balls.
Melt almond bark in a double boiler, or in the microwave being careful not to boil or scorch it. Allow the bark to cool some so that it thickens slightly, then using a candy dipper, drop the balls into the bark, coating them well, remove and place on waxed paper lined cookie sheets. If you play with it you can make a little swirl on top of each candy.
*It is best if you can use the powdered flavorings since they don't thin the mixture more.
Source: Jo Ellen Harris
1 (14 oz.) can sweetened condensed milk
1/2 lb butter, softened
4 lbs powdered sugar, divided use
Flavorings of choice*
Nuts, peanut butter or coconut
Chocolate almond bark or white almond bark
Mix milk and butter together; add sugar until it is a thin mixture (approx 2 lbs of sugar) Divide into bowls for different flavors and or nuts. Add 1 tsp of flavoring per bowl.
Now you can add coconut, peanut butter, nuts, etc. to each bowl for different types of finished candy, knead the 'dough' in the remaining powdered sugar until it is firm. Shape into small balls.
Melt almond bark in a double boiler, or in the microwave being careful not to boil or scorch it. Allow the bark to cool some so that it thickens slightly, then using a candy dipper, drop the balls into the bark, coating them well, remove and place on waxed paper lined cookie sheets. If you play with it you can make a little swirl on top of each candy.
*It is best if you can use the powdered flavorings since they don't thin the mixture more.
Source: Jo Ellen Harris
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