3 oz. cream cheese, softened at room temperature
1 stick of butter
1/2 can of sweetened condensed milk
2 1/2 lbs. confectioners' sugar
1 tsp. vanilla or other flavoring

Mix thoroughly and chill. Form small balls with your hands or a melon scoop. Chill balls until dipping time.

TO DIP A CENTER, put it on a candy fork, immerse it in the chocolate. To remove excess chocolate on the bottom, slide the fork across the rim of the bowl. Placing the freshly-dipped candy onto waxed paper or in an individual paper candy cup. Form a chocolate curl on top with drips from the fork. Or, for hand-dipping, cup fingers on one hand and scoop up chocolate; pick up a confection with the other hand and gently swirl it in the chocolate. Dipped chocolates must not be touched for 24 hours or fingerprints will mark the coating. Chocolates may be frozen in airtight containers or stored at room temperature.