This little chocolate covered cream ball carries a big punch. in the words of one recent convert "that candy is powerful". It's been the signature candy of a little candy shop ( Idle Isles) in Brigham City Utah for the past 93 years. Simple to make, but yet sooo good. I love this recipe becasue once the balls are frozen they can sit in the freezer for a couple of months. Just melt your chocolate and toast your almonds. Hope you enjoy this recipe as much as our family does. Bon Appetite, Peggy
1 cup butter, softened
1 14 oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups sifted powder sugar
1 lb. high quality dipping chocolate
1 lb toasted sliced almond, salted and finely chopped
Combine butter, milk, vanilla and powder sugar. mix well and refrigerate until firm enough to handle. Roll into balls using about 1/2 tsp. per ball. Freeze cream balls overnight. Toast Almond and melt chocolate (in microwave). Roll frozen balls in chocolate, then in almonds. Refrigerate until ready to use. Again once you have frozen the cream balls, they can stay in the freezer in a container for some time.