Martha Washington Candies Recipes

MARTHA WASHINGTON CANDIES

Martha Washington Candies image

Here is a candy that can be given as gifts during the holidays or just gobbled up whenever you have a hankering for it. They are a hand-dipped pecan candy in a fondant-like base.

Provided by Willi

Categories Desserts Candy Recipes Nut Candy Recipes

Yield 48

Number Of Ingredients 7

Ingredients

1 cup margarine
4 cups confectioners' sugar
1 (14 ounce) can sweetened condensed milk
2 cups shredded coconut
2 cups chopped pecans
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

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.

Nutrition Facts : Calories 179.9 calories, Carbohydrate 21.2 g, Cholesterol 2.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 63.1 mg, Sugar 19.7 g

MARTHA WASHINGTON CANDY

Martha Washington Candy image

Paraffin wax (Gulf Wax) is a food-grade, indigestible wax used commonly in the past to seal jams/jellies. These days, it's used to help chocolate to be easily handled. If you'd prefer not to use that ingredient, substitute chocolate-flavored bark (confectioner's candy coating) for the chocolate/wax mixture.

Provided by Joyce Heddin

Categories Candy

Time 1h10m

Yield 4 dozen balls, 48 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs confectioners' sugar (sifted)
1/2 cup butter (softened)
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 teaspoon vanilla
4 cups pecans, chopped
1 (12 ounce) package semi-sweet chocolate chips
1 ounce paraffin wax

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.

Nutrition Facts : Calories 214.1, Fat 11.3, SaturatedFat 3.5, Cholesterol 7.9, Sodium 28.6, Carbohydrate 29.2, Fiber 1.3, Sugar 27.2, Protein 1.8

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