MOUNDS CANDY from a church fundraising cookbook.
St. Paul Pioneer Press Makes 120 pieces. 24 ounces flaked coconut 1 pound powdered sugar, sifted 1 can sweetened condensed milk 1/2 cup butter, melted 1 teaspoon vanilla 12 ounces semisweet chocolate 1 ounce paraffin To make coconut filling: In bowl, mix coconut, powdered sugar, sweetened condensed milk, butter and vanilla. Roll into 1-inch balls. Chill in refrigerator overnight. To prepare chocolate coating: Melt chocolate and paraffin in double boiler or slow cooker. To finish candy: Using toothpick, dip each coconut ball into choco-late. Place on wax paper to set. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
