"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Martha Washinton Candy Recipe

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This recipe for Martha Washinton Candy, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Albritton Whiteside
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes (16 oz each) confectioner's sugar
1 can (14 ozs) sweetened condensed milk
2 cups Angel Flake coconut
2 cups finely chopped pecans
2 sticks margarine
1 tsp vanilla
1 large pkg (12 oz) chocolate chips
1/4 pound paraffin (1/2 of 3x6 inch block)

Directions:
Directions:
Sift sugar; mix sugar, condensed milk, coconut, butter and vanilla. Form into small balls (about size of walnut) and chill well. Use powdered sugar to coat hands as you roll the balls. Melt chocolate chips and paraffin in double boiler over hot water. Dips balls using candy dipper or toothpicks. Put on waxed paper in tightly covered container. Refrigerate if keeping longer than 2 weeks.

Number Of Servings:
Number Of Servings:
yeilds 100-125 pieces

 

 

 

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