Martha Washington Candy – 2 Versions

Martha Washington Candy

1 can condensed milk
2 boxes or 2 lbs. powdered or confectioners sugar
4 cups pecans chopped and toasted
1/4 cup butter
1 can coconut
1 12-oz pkg. semi-sweet chocolate chips and 1 bar parafin (I use only 
1/4 bar of the parafin and more chips if necessary)

Melt the butter, add the milk, sugar, coconut, and pecans. Chill until 
cold enough to roll into small balls. Melt the chocolate and parafin, 
dip the candy, place on waxed paper until hardened. I don't like the 
chocolate, therefore I leave my plain.


Martha Washington Candy
 
3 c chopped pecans
1 cn angel flake coconut
1 cn eagle brand milk
1 1/2 box of confectioner's sugar
1 ts vanilla
1 sm can of maraschino cherries-chopped
 
Melt 1 stick of oleo and pour over pecans and coconut; then add other
ingredients and mix well. Form into small balls and place on shallow 
pans and chill well. Mix in top of double boiler: 1/4 lb of parafin and 12 
oz of chocolate chips. Place toothpick into balls of candy and dip into the chocolate mixture. Keep mixture over the hot water while dipping the candy.  Place candy on wax paper.

 

Sources:  Recipe No. 1:  Darlene McNeil; 
                              No. 2:  My aunt, Ernestine Godbold