Traditional chocolate-dipped buttercreams.
Tip: decorate these luscious chocolates with a contrasting white
chocolate drizzle.
Martha Washington
Candy
- 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.
Cook's Note: Try toasting the coconut for
additional crunch and scrumptious flavor!
