|High Balls and Happy Hours|
|by Clem Thomas|
An autobiography from the man who has captained the Watsonians, Cambridge University, London Scottish, Barbarians, the Scottish National squad and...
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Mix ingredients by hand. Form into small balls. Lay on ... paraffin wax. Pick balls up with a toothpick and dip each one in chocolate. Keep refrigerated.
Mix and roll into balls. Freeze overnight. Melt 1 bar paraffin and 1 (12 ounce) dark chocolate chips. Dip candy balls in chocolate and let set.
Hand mix butter, ... Roll into small balls and put on ... paraffin and chocolate bars in saucepan on low heat. Dip each ball and place on buttered cookie sheet.
Mix coconut, milk, ... hands. Make small balls. Set aside. ... and chocolate chips in top of double boiler. Dip the balls in that. Makes approximately 75.
In a heavy ... to boiling. Clip candy thermometer to side ... 260 degrees (hard ball stage). Mixture should ... water form hard balls when removed from ... a ribbon, but mounds on itself and ... Makes about 40 candies.
Mix together and roll into balls. Refrigerate overnight. Melt together: 1 (12 oz.) bag chocolate chips Dip chilled balls into melted chocolate and paraffin.
Mix all above ... overnight. Roll into balls and refrigerate again ... boiler. Insert toothpick in balls and dip. Put on wax paper and keep in refrigerator.
In a mixing ... Shape into 1-inch balls. Refrigerate for ... frozen for up to 3 months before dipping in chocolate. Thaw in refrigerator before dipping.
Mix all ingredients ... small bite size balls. Chill for ... Dip balls in chocolate. Lay on waxed paper. Put in airtight container. Store in refrigerator.
Mix all together. Make into balls, depending on ... together: 1/2 bar wax for canning or candy Dip the ball in the chocolate chips and put on waxed paper.
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