Martha Washington Candy Food

MARTHA WASHINGTON CANDIES

Martha Washington Candies image

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

Ingredients

1 cup margarine
4 cups confectioners' sugar
1 (14 ounce) can sweetened condensed milk
2 cups shredded coconut
2 cups chopped pecans
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

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

Martha Washington Balls image

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

Ingredients

1 cup butter, softened
8 ounces sweetened condensed milk
2 lbs confectioners' sugar
1 teaspoon vanilla
2 cups pecans, finely chopped
1 (24 ounce) package sweetened flaked coconut
2 (24 ounce) packages semi-sweet chocolate chips

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

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