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1
Cream butter in mixer until fluffy.
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2
Add marshmallow cream and cream again.
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3
Add sugar 1/2 cup at a time until dough isn't sticky any more (I usually mix the last cup by hand as if kneading bread dough).
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4
You might need more or less sugar to get the right consistency- firm and not sticky.
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5
Roll dough into one inch balls and place on cookie sheet that has been covered with wax paper.
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6
Put in refrigerator until chocolate is ready.
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7
Melt chocolate in top of double boiler.
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8
You can use bitter, semi-sweet or milk chocolate according to your own taste.
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9
I add a bit of wax to thin the chocolate out and make it easier for dipping.
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10
When chocolate is all melted, take balls out of the refrigerator.
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11
Dip them into the coating (I use a darning needle) and replace on cookie sheet.
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12
If they start getting soft, just pop the cookie sheet back into the refrigerator for a few minutes until they firm up again.
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13
Also, this is usually a good time to reheat the chocolate as it gets thick after a while.
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14
When all the balls are coated, put in the refrigerator for an hour or so until they set, then put in an airtight container for storage.
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15
I like to keep mine in the refrigerator so they stay firm.
