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Martha Washington Candy recipe

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

  • Combine powdered sugar, butter, sweetenedcondensed milk, coconut and pecans together, mixing well. Rollinto 1-inch balls and place on a waxed paper lined baking sheet.Chill.
  • Melt chocolate chips and paraffin in doubleboiler. Using a wooden pick, dip candy balls into chocolate mixtureand place on prepared baking sheet. Chill until chocolate isfirm.

    Makes about 4 dozen candies.

    Cook’s Note: Try toasting the coconut foradditional crunch and scrumptious flavor!

    In the Kitchen with Nana

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