I found my recipe finally, it was a little sticky, from years of rushing to get the baking done.
If you have never used parafin wax before, I promise you cannot taste it. It makes the chocolate stay in place, and without it it just drips off. It also makes the melted chocolate really glossy. They are really pretty on a plate of Mexican wedding cakes and other Christmas cookies.
GOOD CANDY BALLS
1 c. peanut butter
2 tbsp. butter
1 c. confectioners' sugar
1 c. chopped glazed cherries (not Marachino)
1 c. chopped dates
1 c. chopped walnuts
semi sweet choc baking bars or semi sweet choc chips.
parafin wax
Mix together and form into 1 inch balls. Can add more confectioners' sugar if desired. In double boiler put 1 box of 6 squares semi-sweet chocolate and 1 or 2 tablespoons paraffin wax. Melt. Dip balls (using a toothpick). Roll quick and put into candy papers. Freeze. I don't set it in little cups like it recommends I lay them on wax paper till they set and then I freeze them. I like how the chocolate forms a little stand for each ball.
I use a big salad fork, to scoop the balls out of the chocolate.
Hope you like them.
Got a cat on my lap, Back in a bit.
