2 (4 oz) bars
sweet cooking chocolate
2/3 cup Eagle
Brand Sweetened condensed milk
1 cup shelled
unsalted whole peanuts
In top of double
boiler, melt chocolate over hot water. Remove from heat. Add
sweetened condensed milk and nuts; stir until all nuts are covered.
Drop by teaspoonfuls onto buttered baking sheet. Refrigerate several
hours.
NOTE: if desired,
pecans, cashews, walnuts or seedless raisins may be substituted for
the peanuts.
Makes about 2
dozen 1¾” diameter candies
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