Chocolate Bon Bons
2 lbs. confectioners' sugar
2 sticks butter, softened
1 can sweetened condensed milk
1 tsp. vanilla
1 qt. chopped pecans
1 c. coconut (optional)
9 oz. semi-sweet chocolate chips (approx. 1 1/2 bags)
1 bar paraffin wax
Sift sugar into a bowl; cream in butter. Add milk and vanilla; stir until smooth and creamy. Fold in nuts and coconut. Refrigerate until firm. Roll into balls. stick toothpicks in each ball (for dipping) and refrigerate again until firm (about an hour or so). Melt chocolate and wax in double boiler. Dip bon bons in chocolate mixture, and set out on wax paper. Let dry completely.
- Sticking the toothpicks into the balls before they are refrigerated (rather than sticking the toothpicks in just before dipping) will help the balls to stay on the toothpick during the dipping process. If you stick the balls with the toothpick just before dip them, they will be more likely to fall into the chocolate, and you'll have to fish them out with a spoon, which can be very frustrating.
-Upon removing the toothpicks, you'll probably be able to see very noticeable holes from the toothpick and any chocolate that was attached to the toothpick. For this, I recommend using any left over chocolate (or make more if needed), and spoon it over all the holes.
-Be sure to use semi-sweet chocolate chips and not milk chocolate, or else the mixture will not turn out right.