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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 patties.

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 reached.

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