Title: Buttercreams
 Categories: Candy, To post, Posted bake
      Yield: 48 Servings
 
      1 lb Powdered Sugar
      1    Stick Margarine
      2 tb Evaporated Milk
    1/2 ts Vanilla, or more to taste
      1    Square Inch Paraffin
      4    Squares Semisweet Chocolate
      2 tb Butter
           ---Icing---
      2 c  Powdered Sugar
      4 tb Shortening
           Milk, * see note
 
  *Use enough milk in icing to make it firm but useable.
  
  FOR THE CANDY: Cream sugar, margarine, milk, and vanilla; form into 1"
  balls using hands if necessary. Put in freezer for 1/2 hour. Melt
  chocolate, paraffin, and butter in a small heatproff dish over low
  heat. Dip balls in chocolate. Keep in covered tin in refrigerator.
  
  Makes 4 dozen
  
  To Dip: Spear chilled candy on toothpick and quickly dip and swirl to
  cover completely; push off with second toothpick and drop a chocolate
  drop from tip of pick to cover hole in candy.
  
  Suggestions: At Easter, form into egg shapes and vary the flavoring:
  Cherry--subsittute maraschino cherry juice for milk and add 3 tbs.
  finely chopped cherries. Peanut Butter--add 3 tbs. peanut butter and
  decrease butter by 2 tbs. Coconut--add 3 tbs. finely chopped coconut.
  Chocolate--add
        2    tbs. instant cocoa.
  
  FOR THE ICING:
  
  Mix all ingredients. Food coloring optional.