8 tbsp. butter
4 tbsp. corn syrup
1 can Eagle brand milk
3 lb. icing sugar
4 tsp. flavoring

Mix above and divide mixture into lots of four, if desired, and use one teaspoon flavoring (maple, peppermint, almond, coconut, etc.) for each lot. Shape into balls and chill overnight.

Add 1 or more large cakes of semi-sweet chocolate and 1/2 cake paraffin wax. Melt in double boiler and dip little balls of candy. Makes about 6 pounds.