cup butter, softened
Tablespoons maple flavoring
(16 ounce) bag confectioners' sugar
2 to 3
(12-ounce) package semisweet or milk chocolate chips
( I use coating chocolate in place of chips and paraffin)
Cream butter, maple flavoring and confectioners' sugar until well blended. Add water by the teaspoon, mixing after each addition, until mixture resembles modeling clay. Roll pieces of maple mixture into 1-inch balls and then flatten and place on a baking sheet lined with waxed paper. Refrigerate candies for 30 minutes. Melt chocolate chips and paraffin in a double boiler and stir until smooth. using a skewer or toothpick, dip maple candies into the chcolate, turning them to coat completely. Replace candies on baking sheet and chill until chocolate is set. Store in airtight containers Makes 5 dozen.