Mounds Candy - cooking recipe

Ingredients

3 sticks butter
2 lb. confectioners sugar
2 cans sweetened condensed milk
2 (14 oz.) bags coconut
2 (12 oz.) bags semi-sweet chocolate morsels
1 sq. paraffin

Preparation

Melt butter in milk over low heat, stirring.
Remove from heat and stir sugar and coconut into milk mixture.
This mixture is very soft and more confectioners sugar may be added to make a firmer mixture.
Spoon onto buttered cookie sheet.
Cut coconut mixture into 1-inch pieces.
Refrigerate 2 hours or freeze 30 minutes.
Melt chocolate and paraffin over low heat.
Dip coconut pieces in; place on foil in refrigerator.
Use spatula when placing into a container with lid.
Crumble plastic between layers.
Refrigerate.