Reviewed: Feb. 23, 2003

Made these with a few changes. Added an extra cup of powdered sugar, and they didn't turn out too wet. Just right! Didn't want to get my hands dirty or have the heat of my hands affect the butter and make it runny, so I used a melon baller and dropped them on the wax paper. Turned out perfect little balls! Easy as pie! Quick too. Also dipped the first few of them completely in chocolate, but thought it was way too chocolaty...overpowering the rest of the candy. So, the remainder, about 80% of them only got the bottom half dipped in chocolate, then I drizzles a small amount on the top of the candies for decoration. Looked very pretty. I didn't think they took quite as long to make as everyone else did. Thank you for sharing this recipe with us Willi.

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Reviewer:

MARLA CLANCY

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Hampton, Virginia, USA

Reviewed: Jan. 13, 2003

This was the second year I made these for the holidays. Everyone loves them! They are time consuming, but worth it. I put the shaped balls in the freezer before dipping and it helped them hold shape longer. I found dipping these works best if you use a double boiler and keep chocolate at a constant low temp rather then microwaving.

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Reviewer:

CLAHY

Reviewed: Dec. 18, 2002

I tried this to include in some holiday goodie baskets. I've never made candy before, so maybe that was part of the problem. It just didn't seem that these ever got quite firm enough, no matter how long I chilled them. Then I had the worst time trying to dip them in the melted chocolate. I assumed you are suppose to cover the whole thing when dipping. I couldn't because the toothpick would not hold them and the chocolate would just stick all over them and weigh them down and then they would get mushy and come apart. I ended up just dipping one end of them in the chocolate. Good flavor but I must be missing a technique on how to deep in warm chocolate because it was a mess.

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Reviewer:

QBEE

Reviewed: Nov. 14, 2002

I have made this heavenly candy for YEARS and they turn out perfect everytime. My recipe calls for two boxes of confectioners sugar (instead of four cups)so maybe that is why mine never comes out "soupy", "thin", etc. Try it, you'll love it. Note: I also use 1/4 pound of parafin melted in the chocolate which makes the coating perfect with a slight shine very pretty).

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Reviewer:

LIZ MC

Reviewed: Jan. 24, 2002

the kids really don't get fast enough results but the time and effort are well worth the wait for the chilling required. delicious!!!!!!!!

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Reviewer:

RICKYDIANE SCOTT

Reviewed: Jan. 8, 2002

this recipe tasted good, but I do not know how you ever get it to form into balls, I chilled it for 36 hrs, and it was still like gooey, instead of rolling into balls, I spread the mix into a jelly roll pan and then spread the chocolate on top and cut into squares and wrapped in wax paper. I won't make again next year.

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Reviewer:

RACHELCLOIE

Reviewed: Dec. 17, 2001

I live above 5000 feet and found that this recipe DID NOT do well at all. The mixture never chilled to "firm" even after 2 days. It was a very soupy consistency.

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Reviewer:

MARMIKJUN

Reviewed: Dec. 14, 2001

very , very good candy!!! wrap it in tiny colored pieces of plastic wrap......looks & tastes gourmet!!

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Reviewer:

PROUDGRITS

Reviewed: Dec. 13, 2001

I was first introduced to this recipe 17 years ago. In all the military moves I lost the recipe, so you can bet I was thrilled to find it here and make it once again! It's wonderful stuff!!!

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