Mounds Candy

1. 1

   Melt butter in milk over low heat, stirring.

2. 2

   Remove from heat and stir sugar and coconut into milk mixture.

3. 3

   This mixture is very soft and more confectioners sugar may be added to make a firmer mixture.

4. 4

   Spoon onto buttered cookie sheet.

5. 5

   Cut coconut mixture into 1-inch pieces.

6. 6

   Refrigerate 2 hours or freeze 30 minutes.

7. 7

   Melt chocolate and paraffin over low heat.

8. 8

   Dip coconut pieces in; place on foil in refrigerator.

9. 9

   Use spatula when placing into a container with lid.

10. 10

    Crumble plastic between layers.

11. 11

    Refrigerate.

No additional tips available.