Cream butter, gradually add sugar, beating well. Stir in milk, vanilla and salt. Chill mixture overnight or until firm. Shape into 3/4 inch balls.
Combine chocolate and paraffin in top of a double boiler, place over hot water, stirring until chocolate is melted. Using 2 forks, quickly dip balls, one at a time, into chocolate mixture. Place on waxed paper; Refrigerate until chocolate is firm.
Originally Submitted
10/28/2010
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