Make chocolate dipped candies for the Valentine's Day Luncheon at Church!
The heart shaped ones are vanilla and the coconut ones have a "C" written on the top.
I used a little buttercream frosting to decorate the tops.
The coconut ones are my favorite....they are all gone now. Want to make some?
Chocolate dipped cremes
Cream together: 1/2 stick softened butter
1 cup of Eagle Brand milk
1 lb. powdered sugar
1 teaspoon vanilla
When the mixture gets too stiff for a mixer, knead the filling while you add the rest of the powdered sugar.
I divide the filling into halves and make one half coconut and the other vanilla. I added a bit more vanilla to increase the flavor of the vanilla half. Then I kneaded in 1 cup of sweetened coconut to the other half. Make the dough into 1 inch balls or roll out 1/2 inch thick and cut with cookie cutters. Place on parchment lined cookie sheets and freeze until the chocolate is ready for dipping.
Over a double boiler: melt 1 package of chocolate chips with 1/2 block of paraffin. (Look for paraffin by the canning supplies.) The paraffin allows the chocolate to harden more and keep its shape. When the chocolate and paraffin are completely melted, use a fork to set the candy on and dip it in the chocolate to coat. Allow a little excess chocolate to drip off, then set the ball back on the parchment to harden.
This makes a large amount of candy but it keeps forever. I just keep it in a tupperware container on the counter. It might sound complicated, but it is so easy. Try it!