This is one of my favorite Christmas candies, and unlike fudge and divinity, anybody can do it. You don't have to wait 'till it stops raining, and there's no mystic mumbo-jumbo of letting it set up and harden. Basically, it's just a chocolate-covered fondant, but oh, what a fondant it is.
- Mix fondant ingredients well and roll into balls.
- Place balls on waxed paper and refrigerate as you go. Once you're done with the last tray, the first tray that you put into the fridge should be cold enough to hold their shape during dipping.
- Using a double-boiler, melt chocolate and paraffin wax, mixing together well.
- Stick a toothpick into each ball on the tray and use this as a handle to dip the chocolate.
- Once you're done dipping all of the balls on that tray, remove the toothpicks. You can re-use them if you like - just keep a small glass nearby to catch them.
- Using a teaspoon, scoop up a little chocolate and use that as a finishing topper to fill the toothpick holes. When I was young, Mom and I used to try to fill them up perfectly so all the balls were neat little spheres. But now that I'm older and more creative, I an reveling in letting the chocolate luxuriously drip down the sides. Then while it's still wet, you can add fun stuff, like nonpareils.