Martha Washington Candy
4 tablespoons butter melted
1 can (14 oz.) condensed milk
2 1 lb boxes confectioner sugar
2 quarts pecans chopped fine
1 8 oz. can coconut
1 teaspoon vanilla
2 6oz. packages semi sweet chcolate
3/4 block parafin wax
Mix melted butter and milk, add sugar and mix well. Add nuts, coconut and vanilla mix well. Use your hands for this! Then roll into small quarter size balls. Lay on a cookie sheet and refrigerate for about 2 hours.
Lay out enough wax paper to lay the balls on when coated with chocolate.
In the top of a double boiler melt parafin and chocolate. Turn stove off. Working quickly using a tooth pick dip the candy balls in the chocolate and lay on wax paper to harden. Be sure to keep the parafin/chocolate in the double boiler. The chocolate will harden quickly when removed from heat!
Store in air tight container layered with wax paper.
This candy should keep in air tight container for up to 2 weeks.
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| Bob Holland holding baby raccoon. |
