---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Chocolate
       Yield: 6 Servings
     1/2 lb Butter
       2 lb Powdered sugar
       8 tb Whiskey
       2 c  Nuts; chopped
            Lemon juice; if desired
       7    Squares of semi-sweet
       1 tb Paraffin
   Soften butter and 1 pound of sugar. Add whiskey, then second pound of
   sugar; nuts, and lemon juice. Blend until all are mixed. Roll into balls
   and let cool overnight. Melt chocolate and paraffin in top of double
   boiler; blend well. Remove from the heat and cool slightly. Dip candy in
   chocolate mixture. Candy dips better when dark chocolate is used.