Kay Shirey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1/2 cup margarine, softened
• 2 lb confectioner’s sugar
• 1 can sweetened condensed milk
• 1 tsp vanilla extract
• 4 cup pecans, chopped
• 8 oz dipping chocolate
• 1 Tbsp paraffin, melted

Cream margarine in mixer bowl until light. Sift in confectioners’ sugar gradually, beating constantly until and fluffy. Add condensed milk and vanilla; mix well. Stir in pecans. Shape into small balls. Melt chocolate with paraffin in double boiler over hot water; mix well. Dip candy balls on toothpick into chocolate. Place on waxed paper. Let stand until firm.

Yield: 5 pounds.

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