Categories: Candies, Chocolate 
      Yield: 1 servings 
  
      3 lb Icing Sugar 
      1 cn Eagle Brand sweetened 
      1 x  Evaporated Milk 
      1 x  Butter or Margarine 
      1 x  Parafin Wax (Parawax) 
      1 x  Semi-sweet Baking Chocolate 
      1 x  Food Coloring 
      1 x  Artifical Food Flavors 
  
  The above ingredients are approximate quantities only!!! 
  For every cup of icing sugar you use, mix in approximately 1 teaspoon of 
  softened butter or margarine. Then slowly mix in enough of the evaporated 
  milk to make the mixture of a consistency such that you can form a ball 
  with it. (Mixing with the hands is the easiest way). 
  Next seperate the mixture into as many parts (3 or 4) as you want different 
  flavored chocolates. Then slowly knead in the desired flavoring and food 
  color you want in each different part. Now mold the resultant mixture into 
  the desired shapes and sizes you want your chocolates to be. 
  Now melt in a double boiler (or microwave) two parts semi-sweet chocolate 
  to one part parawax. Remove from heat. Immediately, using a tooth pick, 
  pick up each shape created above and dip it into the chocolate mixture to 
  coat them. Then put them on a piece of wax paper until the chocolate 
  coating is set. As the chocolate mixture cools and thickens, reheat it and 
  continue. If you run out of chocolate mixture, simply add more chocolate 
  and parawax in the proportions listed above. 
   
  Note: Suggested flavors and colors: 
        - Maple flavor with no coloring 
        - Mint flavor with green coloring 
        - Lemon flavor with yellow coloring 
        - Orange flavor with orange coloring 
        - Almond Flavoring with red coloring (small amount to create pink) 
   
  Variations: 
    - With the Maple flavoring, you can bury a piece of pecan or walnut 
      inside the candy before dipping it into the chocolate 
    - With the almond flavoring, bury a marachino cherry inside the candy 
      before dipping it in the chocolate. Add a drop of cherry juice with it 
      to prevent the cherry being too dry. 
    - Use the same recipe to make Easter eggs, bunnies etc. Ex. For Easter 
      eggs, make a center part of one color and flavor and wrap it in 
      another color and flavor before dipping. 
   
  Note: Parawax must be used with the chocolate to create a consistency that 
        will stick to your candy and not your fingers when set. It is not 
        harmful and is used commercially.