Enjoy this recipe from Comfort & Joy Cookbook.
Submitted by: Cyndi Little from Whitsett, NC
1/2 c. butter
2 T. maple flavoring
16-oz. pkg. powdered sugar
2 to 3 t. water
12-oz. pkg. semi-sweet chocolate chips
1/3 bar paraffin wax
Optional:pecan halves
Cream together butter and flavoring until mixed well; add sugar and mix well. Add water one teaspoon at a time, mixing well until mixture resembles play clay. Pinch off pieces and roll into one-inch balls; flatten and place on a wax paper-lined baking sheet. Refrigerate for at least 30 minutes. Melt chocolate chips and paraffin in a double boiler; stir until blended. Use a toothpick or candy dipper to dip maple candy balls into chocolate, coating completely. Top with pecan halves, if desired. Chill until chocolate is set. Store in an airtight container. Makes 5 to 6 dozen.