5 eggyolks
1 can condensed milk, big
SYRUP COATING:
1/2 cup sugar
1/2 tsp. cream of tartar
1 tbsp. butter

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.