"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Martha Washington Candy Recipe

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This recipe for Martha Washington Candy, by , is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trent Willmon
Added: Tuesday, January 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter, room temperature
2 lbs. powdered sugar
14 oz. coconut
1 can Eagle Brand milk
2 c. chopped nuts
1 tsp. vanilla
Optional: 1 small jar maraschino cherries, drained

Directions:
Directions:
Mix the above ingredients together with hands. (You can try using a mixer or a wooden spoon if you wish, but bet you'll return to hands!) Make into small balls (about 1" in diameter) and either let them stand at least 2 hours or refrigerate at least one hour.
18 ounces (1 large and 1 small bag) of chocolate chips (Choose either milk chocolate or dark chocolate, to taste)
1/2 bar Gulf paraffin

Melt chocolate in double boiler with 1/2 bar of paraffin/canning wax. Dip balls with fork or toothpick into chocolate. (If the balls have not cooled sufficiently before dipping, they fall off and you have to go "fishing" through the warm chocolate mix to retrieve them). After dipping, place the candy on wax paper to cool.

Number Of Servings:
Number Of Servings:
10 Dozen
Personal Notes:
Personal Notes:
Maw-Maw Willmon used to make Martha Washington Candy at Christmastime as a special treat for our family. In June 2005, Mimi helped my daughter, Montana make this candy as a Father's Day gift for me, her Paw-Paw Willmon and her Grandpa Alan. Although Montana (and Mimi) got covered in chocolate, the result was appreciated ... and delicious.

 

 

 

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