Traditional chocolate-dipped buttercreams.Tip: decorate these luscious chocolates with a contrasting whitechocolate drizzle.
Recipe: Martha WashingtonCandy
2 (1-pound) boxes powdered sugar
1 cup butter, softened
1 (14-ounce) can sweetened condensed milk
2 cups flaked coconut
2 cups finely chopped pecans
1/2 block paraffin wax
1 (12-ounce) package semisweet chocolate chips
Makes about 4 dozen candies.
Cook’s Note: Try toasting the coconut foradditional crunch and scrumptious flavor!
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