1 box confectioners sugar
1 can sweetened condensed milk
2 T margarine
pecans
1 cake paraffin wax
12 ounces semisweet chocolate chips
Cream margarine, add milk and sugar alternately. Add pecans and mix until stiff enough to pick up. Melt together paraffin and chocolate chips in double boiler. Using toothpick, dip each piece of candy into the chocolate and let cool on wax paper. Store in airtight container.
Sister Sue’s variation calls for the addition of another box of sugar, the rest of the stick of margarine, and a 7 oz. can of Angel Flake coconut.
