| Chocolate Creams
Creams:
two 1 pound boxes of powdered sugar
one 14 ounce can of condensed milk
1 tablespoon of butter, melted
1 teaspoon of vanilla
1/4 teaspoon of salt
2 cups of finely chopped nuts
Chocolate Coating:
4 squares of chocolate
1/4 cake paraffin
Combine all ingredients for creams and mix well. Roll into small balls and let stand in refrigerator over night. Melt chocolate and paraffin in top of double broiler. Spear each ball with pick and dip onto chocolate allowing excess to drip over pan. Place on waxed paper.
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