Chocolate Covered Creams - cooking recipe

Ingredients

2 (1 lb.) boxes powdered sugar
1 can Eagle Brand milk
1/4 lb. butter
1 bar paraffin wax
4 (6 oz.) pkg. chocolate chips

Preparation

Mix with electric mixer 1 box sugar, butter and milk until creamy.
Stir in second box sugar.
Cover and refrigerate 1 hour. Form into balls and insert flat toothpicks.
Refrigerate 1 hour. Melt paraffin in top of double boiler and add chocolate chips. Leave in double boiler while dipping the centers.
Set dipped candies on waxed paper and remove toothpicks.
Candy can be colored and flavored.