Chocolate Cream Candies - cooking recipe

Ingredients

2 1/2 lb. powdered sugar, sifted
1/2 lb. butter
1 can Eagle Brand milk
1 c. chopped nuts or coconut
2 pkg. real chocolate chips
1/2 block paraffin

Preparation

Melt chocolate chips and paraffin.
Dip chilled balls in chocolate, remove toothpicks and place into other balls as you go. Return to wax paper.
If needed, spoon a small amount of chocolate mixture over toothpick holes.
Keep balls chilled until ready to dip.
Makes about 200 to 250.