Martha Washingtons Candy Balls Recipe 445

MARTHA WASHINGTON CANDIES

Steps:

• Line 2 cookie sheets with wax paper. Set aside.
• Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
• Form into small balls and place on prepared cookie sheets . Chill until very firm.
• Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.

MARTHA WASHINGTON BALLS

Steps:

• Combine all ingredients except chocolate chips.
• Refrigerate over night.
• Shape coconut mixture into walnut-size balls.
• Freeze until firm.
• Melt chocolate chips in a double boiler.
• Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
• Lay on wax paper.
• Refrigerate until set.
• Store in an airtight container.
• Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.

MARTHA WASHINGTON CANDY

Steps:

• Cream butter, sweetened condensed milk and vanilla.
• add confectioner's sugar, mix well.
• Add pecans, mix well.
• Roll into 1 inch balls and put in freezer for 30 minutes.
• Melt chocolate chips and paraffin in double boiler over low heat, until melted.
• Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick.
• Drop on wax paper.
• Store in refrigerator.
• Note: You can add two cups of coconut or chopped maraschino cherries or any extract you would like.