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Cook eggyolks and milk in saucepan until thick and can be formed into 1/2 inch balls. Place a toothpick in each ball and dip in syrup. Place in a greased tray and let cool. Wrap in colored cellophane paper.
Syrup Coating:
Melt all ingredients in a saucepan. Dip balls in syrup. If syrup is not enough to coat balls, make another batch of syrup to coat rest of balls.
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