• 3/4 cup unsalted butter
• 3/4 cup Hershey's cocoa
• 1 can (14oz.) sweetened condensed milk
• 1 tsp. vanilla extract
• 2 to 3 Tbsp. champagne
• cocoa or powdered sugar

In a heavy medium saucepan over low heat, melt butter. Add cocoa and stir until smooth. Blend in sweetened condensed milk; stir constantly until mix is thick, smooth and glossy, about 4 minutes. Remove from heat and stir in vanilla. Pour mix into a medium bowl and let cool to room temperature. Stir in champagne, cover and refrigerate until firm, 4 to 5 hours. Take a small amount of mix at a time and form into 1 ¼ inch balls. Roll in cocoa or powered sugar. Place balls on wax paper-lined and refrigerate until firm, 1 to 2 hours. Store covered in refrigerator. Makes 2 ½ dozen candies.

Courtesy - Valley View Farm