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"Missouri Colonels Candies"

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Serves 60 candies | Prep Time 20minutes | Cook Time 15 or 20 minutes

Why I Love This Recipe

This recipe I found myself in a magazine Midwest Living I still have the magazine that it came from. I am just not sure of when they published it not able to get my hand's on the magazine myself I really can't tell you when this recipe was printed in it.

Ingredients You'll Need

1/2c.Butter or Margarine,softened
1c. finely chopped pecans
4c.sifted powdered sugar
1/ creme de menthe
1(6-oz.pkg.)of semi-sweet chocolate pieces(1c.)


In a large mixing bowl,beat butter or margarine,pecans,creme de menthe and 2c. powdered sugar.Beat or stir in remaining powdered sugar.Cover and chill mixture for 1 hour or till firm.

Shape into 1-inch balls.Place balls on foil-lined or waxed paper lined baking sheet.Chill for another 15 minutes.

In a small,heavy saucepan,heat chocolatae pieces and shortening over low heat (very low),stirring constantly,till chocolate melts.

Dip one side of each of the chilled balls into melted chocolate .Return to baking sheet,chill till set or cover and store in refrigeration for up to 1 week.Or freeze candies in freezer container for up to 3 months.*Note: For non-alcholic candies use 1/4c. corn syrup 1/4t.pepermint extract and a few drops of green food coloring:Inplace of the Creme de menthe.

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