Elsie Harner’s Creamy Dreamy Meltaways
1/4 cup Karo Light Corn Syrup
1 can sweetened condensed milk
2 cubes unsalted butter, melted
2 cups angel flake coconut, ground in blender
2 cups pecans, chopped small in blender
1 tablespoon vanilla
2 pounds powdered sugar
1 package milk chocolate chips
1/2 bar gulf wax
In a large mixer bowl, combine Karo light corn syrup, sweetened condensed milk, butter, coconut, pecans, vanilla and powdered sugar on medium speed until consistency of a stiff cookie dough. Add more powdered sugar if needed. Chill dough for 4 hours or overnight in refrigerator. With a small cookie scoop make balls and put flat side on cookie sheet on wax paper cover and freeze until solid or overnight or until you are ready to dip.
Melt together in double boiler the milk chocolate and gulf wax. When melted using a toothpick inside of frozen ball, dip in chocolate quickly and lay on wax paper to dry. Remove tooth pick.
Store in air-tight container in refrigerator or freezer. Can be frozen for up to 2 months dipped or undipped. Take out of freezer 2 hours before serving. Yields: About 4 dozen.
Note: You can dip these in various chips such as: Butterscotch, peanut butter, white chocolate or chocolate with instant coffee granules; or wrap chilled dough around drained maraschino cherries. Also, instead of vanilla use rum flavoring or your choice of flavorings.