Instructions: *Use enough milk in icing to make it firm but useable.

FOR THE CANDY: Cream sugar, margarine, milk, and vanilla; form into 1" balls using hands if necessary. Put in freezer for 1/2 hour. Melt chocolate, paraffin, and butter in a small heatproff dish over low heat.

Dip balls in chocolate. Keep in covered tin in refrigerator.

Makes 4 dozen

To Dip: Spear chilled candy on toothpick and quickly dip and swirl to cover completely; push off with second toothpick and drop a chocolate drop from tip of pick to cover hole in candy.

Suggestions: At Easter, form into egg shapes and vary the flavoring: Cherry-subsittute maraschino cherry juice for milk and add 3 tbs. finely chopped cherries. Peanut Butter-add 3 tbs. peanut butter and decrease butter by 2 tbs. Coconut-add 3 tbs. finely chopped coconut. Chocolate-add 2 tbs. instant cocoa.

FOR THE ICING:
Mix all ingredients. Food coloring optional.

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