Homemade Chocolates

3 lbs. icing sugar
1/2 lb. butter (this time it has to be butter, not oleo)
2 T. light corn syrup
1 can sweetened condensed milk like Eagle Brand

Mix ingredients together thoroughly. Add desired flavorings: you can use maple, peppermint, almond or rum extract. Whatever suits your fancy. I used to make quite a few different kinds, but after getting sick of everyone slightly cracking them to see if it was maple walnut inside, I make the whole batch up into "Maple Walnut Chocolates". I use pure maple extract, probably about a teaspoon, and 3/4 to 1 cup of finely ground walnuts. Add flavorings to your taste.

Chill for at least 1/2 hour, longer is better. Using a teaspoon, divide and roll into little balls about 3/4 of an inch across. Keep them small, they look prettier and you get more that way. Place on waxed paper on trays and then chill thoroughly, at least one hour. They can even go in the freezer to chill.

While they are chilling, in a double boiler melt a 12 oz. package of semi-sweet chocolate bits and 2/3 of a cake of parafin wax together.

When candies are thoroughly chilled, dip them one by one into the chocolate mixture and set on waxed paper to set. Store in cool, dry place. Makes about four pounds of chocolates.

I make these chocolates every year for Christmas. One or the other of the kids gets roped into helping me dip each year, or my Mom will help me do it. They are really a pain to make, but around here it wouldn't be Christmas without them. My Mom always made them each year when I was a child and so I have carried on the tradition. They are really worth all the fuss to make.

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