Martha Washington Balls Food
MARTHA WASHINGTON CANDY
Passed down by my grandmother and mother, this Martha Washington candy recipe is a cherished family tradition. We've even had each grandchild and great-grandchild take a turn stirring the candy mixture! -Cindi Boger, Ardmore, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour., Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set., To Make Ahead: Store in an airtight container in the refrigerator., Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.
Nutrition Facts : Calories 196 calories, Fat 13g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 43mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
MARTHA WASHINGTON BALLS
This candy is always made for Christmas at our house. They taste a bit like Almond Joy candy bars. They are very yummy. I really don't have any idea how many this recipe makes, but I know it is a lot. These make great gifts placed in a Holiday tin.
Provided by Jenny White
Categories Candy
Time 2h
Yield 12 Dozen
Number Of Ingredients 7
Steps:
- Combine all ingredients except chocolate chips.
- Refrigerate over night.
- Shape coconut mixture into walnut-size balls.
- Freeze until firm.
- Melt chocolate chips in a double boiler.
- Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
- Lay on wax paper.
- Refrigerate until set.
- Store in an airtight container.
- Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.
Nutrition Facts : Calories 1446.3, Fat 84.3, SaturatedFat 49.9, Cholesterol 47.1, Sodium 321.7, Carbohydrate 187.9, Fiber 11, Sugar 171.4, Protein 9.7
MARTHA WASHINGTON CANDIES
Here is a candy that can be given as gifts during the holidays or just gobbled up whenever you have a hankering for it. They are a hand-dipped pecan candy in a fondant-like base.
Provided by Willi
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 48
Number Of Ingredients 7
Steps:
- Line 2 cookie sheets with wax paper. Set aside.
- Mix margarine, 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 chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.
Nutrition Facts : Calories 179.9 calories, Carbohydrate 21.2 g, Cholesterol 2.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 63.1 mg, Sugar 19.7 g
MARTHA WASHINGTON BALLS
Steps:
- Mix sugar, milk and butter together. Add nuts and coconut mix well. Roll into balls. (I use a melon baller to keep the size the same.)
- In a double boiler melt the chocolate drops and paraffin wax.
- Dip balls into chocolate with a toothpick. (Toothpick makes a small hole chocolate covers nicely.) Let cool on wax paper.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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