Sydney's Candy Mounds
  • 1 stick oleo, room temperature
  • 2 (1 pound) boxes powdered sugar
  • 1 can Eagle brand milk
  • 2 cups chopped nuts (optional)
  • 1 cup flaked coconut
  • 2 teaspoons vanilla
  • 1 small package (3 ounces) cream cheese
  1. Mix ingredients in large bowl until well blended. Put in refrigerator for about 1 hour. I do it overnight. Then roll a teaspoon at a time into little balls (the size of a walnut). Place on waxed paper on a cookie sheet or flat pan. Put a tooth pick in each ball & keep refrigerated until ready to dip in chocolate. I found that freezing works better. CHOCOLATE DIP: Melt 1/2 small cake paraffin in double boiler. Add 1 large package chocolate chips. Blend until smooth and keep over hot water while dipping. Place dipped chocolate back on waxed paper. After finished put a small amount on top of chocolate to cover toothpick hole.