Martha Washington’s Candy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter (very soft or melted)
2 boxes powdered sugar
1 (14 ounce) can sweetened condensed milk
2 cups Baker’s Angel Flake coconut
2 cups finely chopped pecans
2 teaspoons vanilla extract
White almond bark or white chocolate for dipping
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Directions: |
Directions:Line 2 cookie sheets with wax paper. Set aside.
Mix butter, 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 dipping chocolate in top of double boiler over simmering water. Use a toothpick or a candy dipper, dip balls into melted chocolate and place back on waxed paper. Let cool until set. Store candy in an airtight container. (I always put mine in the refrigerator.)
Makes 8 dozen
Note: If you use chocolate chips you will need to use ¼ block of paraffin and 2 cups of semisweet chocolate chips or white chocolate chips. Melt the paraffin in top of double boiler over simmering water and then add chocolate chips and stir until melted. |
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Number Of
Servings: |
Number Of
Servings:8 Dozen |
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