1/2 cup butter
1 can Eagle Brand Condensed Milk
2 boxes powdered sugar (2 lbs.)
1 tsp. vanilla
1 cup cocoanut (optional)
1 cup black walnuts*
1 12-oz. pkg. semi-sweet chocolate chips
1/4 lb. paraffin
Preparation:
Cream butter, milk, sugar, and vanilla. Add nuts and cocoanut. Roll into balls the size you want. Place on a greased cookie sheet. Set in refrigerator. Chill at least 2 hours, preferably overnight.
Melt shaved paraffin and semi-sweet chocolate chips in top of double boiler. Remove from heat, but leave over water. Put toothpick in cream ball and dip into chocolate. Remove toothpick and dip end into it and make a curly cue on top.
History:
Black walnuts were a family favorite and this recipe came from my mother. Black walnuts are difficult to find so try specialty food stores or order them from:
212 Hammons Drive East
Stockton, MO 65785
(800) 872-6879
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