Martha Washington Candy
Traditional chocolate-dipped buttercreams. Decorate these mouthwatering chocolates with a contrasting white chocolate drizzle.
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, sweetened condensed milk, coconut and pecans together, mixing well. Roll into 1-inch balls and place on a waxed paper lined baking sheet. Chill.
- Melt chocolate chips and paraffin in double boiler. Using a wooden pick, dip candy balls into chocolate mixture and place on prepared baking sheet. Chill until chocolate is firm.
Makes about 4 dozen candies.
Tip: Try toasting the coconut for additional crunch and flavor.