Martha Washington Candy

Ingredients:

1 cup butter, softened
4 cups confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 cups sweetened shredded coconut
2 cups chopped pecans, toasted
6 cups (36 ounces) semisweet chocolate chips
1/4 cup shortening

Method:

1In 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.
2Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer.
3In 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.
4To Make Ahead: Store in an airtight container in the refrigerator.
5Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.

Helpful Hints:

Total Time
Prep: 45 min. + chilling
Makes about 5-1/2 dozen
Nutrition Facts
1 piece: 196 calories, 13g fat (7g saturated fat), 9mg cholesterol, 43mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 2g protein.


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