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Martha Washington Candy

User Rating4.5 out of 5 (2 Reviews)  Write a Review

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Ingredients:

  • 2 pounds sifted confectioners' sugar
  • 1 can sweetened condensed milk
  • 2 cups flaked coconut
  • 1 stick butter or margarine, melted (4 ounces)
  • 3 cups chopped pecans
  • Dipping Chocolate (below), melted

Preparation:

Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.

Dipping Chocolate
Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below

  • 1 cake paraffin wax
  • 12 ounces semisweet chocolate chips
Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

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4 out of 5 4 out of 5
a little too waxyDecember 11, 2008By dearjurisprudence
"Overall, this is a good recipe for Martha Washingtons. However, I feel an entire bar of paraffin is a little too much wax for a 12 ounce bag of semisweet morsels. If you're making your own chocolate coating (which I highly recommend), cut down the amount of paraffin to 2/3 bar per 12 ounce bag of morsels. I used Ghiradelli chocolate and Gulf Wax. Next time, I'll cut down on the paraffin a bit.."
12 of 12 people found this review helpful.
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