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Although these are not an exact replica of the famous candies, they are delicious just the same. Letting the dough rest for a few minutes after kneading may make rolling easier.
- Original recipe yield: 25 candies.
- 2 tablespoons butter, melted
- 2 (1 ounce) squares unsweetened chocolate, melted and cooled
- ½ cup light corn syrup
- 3 cups confectioners' sugar, divided
- ¾ cup powdered milk
- 1 teaspoon vanilla extract