Submitted by Heather Campbell, Charlottetown
My mother passed the recipe for chocolates on to me a few years
ago. She used to make them and box up an assortment as Christmas
gifts which were always eagerly awaited. I have carried on the
Christmas chocolate making and I enjoy making them and trying
to create new flavors.
3 lbs. icing sugar
1 can Eagle Brand condensed milk
1/2 cup melted butter
6 tsp. corn syrup, heated
1 tsp. vanilla
Take 21/2 lbs. icing sugar (the extra sugar may be used to thicken
up a filling which has a liquid added so as to help it keep a
shape) and approximately 3/4 of the can of milk and heat slowly
in a double boiler. Add the melted butter, heated corn syrup and
vanilla. Divide into 5 parts.
To the first, add 8 drops of peppermint extract and form into
To the second, add 2 tsp. maple extract and 2 oz. ground walnuts.
Shape into cubes.
To the third, add 6 finely chopped cherries and 2 tsp. cherry
juice. Ad 3 oz. fine coconut and shape into balls.
To the fourth, put 1 cherry into the centre of a ball shape.
To the fifth, add 3 Tbsp. cocoa, 11/2 oz. fine coconut and 1/2
tsp. condensed milk.
Place all fillings on a dry, clean baking sheet and refrigerate
overnight. Melt 1 pkg. Baker's semisweet chocolate and
1/2 cake parawax in a metal bowl on a pan of water. Using a toothpick,
dip the chocolate fillings into the melted chocolate until coated.
Remove and place on wax paper. Alternate flavors: coffee, orange
extract, eggnog, liqueurs, chopped nuts, peanut butter. Add to
plain fillings in small quantities until the desired flavor is