Instructions: To allow for easier handling in standard size cookware, this recipe should be halved and made in two batches.

Put all ingredients except chocolate and paraffin into a large saucepan and cook over medium-high heat, stirring constantly until the mixture reaches 238 degrees on a candy thermometer. Set aside to cool. When cool, beat with an electric beater until it becomes the consistency of fondant and can be molded with the hands. Shape into small balls, about 1 inch, and dip into chocolate and paraffin that have been melted together in the top of a double boiler. To make dipping easier, I put the molded balls on a cookie sheet and stick in the freezer for about 15 minutes and then dip into the warm chocolate mixture on the end of a toothpick.

Makes approximately 200 pieces of candy.

Suzanne Says: About 20 years ago my mother, not being much of a cook, sent me a recipe that had been printed in the Topeka newspaper and asked me if I would try to make it for her. She remembered this candy from when she was a child and had been told that this candy had been President Grover Clevelands favorite from a large box of assorted candies that was given to him as a gift. And the candy is the best Ive ever tasted!

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