Ingredients:

  • 1 cup chopped walnuts
  • 7 tbsp. whiskey
  • 1 lb. powdered sugar
  • 4 tbsp. margarine
  • 6 squares of bakers semi sweet chocolate
  • ¼ cake of paraffin wax

 

Instructions:

  1. Soak walnuts in whiskey for at least 7 hours.   Pull margarine out of the refrigerator at this time so it is soft when you need to use it.
  2. After soaking walnuts mix margarine, powdered sugar and whiskey together.  It is easiest to mix them with your hands.
  3. Working with your hands form them into small balls and let the balls chill on a cookie sheet in the refrigerator overnight.  If the balls are too sticky use some more powdered sugar.
  4. After balls have chilled melt squares of chocolate and paraffin wax in a double boiler.
  5. Tilt the top pot of double boiler so that chocolate collects in one area of the pot.
  6. Cover the chilled balls in chocolate and place them on wax paper.  The best way to do this is to use a spatula to lightly roll the balls around in the chocolate and carefully scoop them out so that no part of the ball is left bare.
  7. Keep the water in the bottom of the double boiler warm so that chocolate does not harden.
  8. Chill the balls overnight.