Martha Washington Balls Recipes

Steps:

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

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.

Steps:

• 1. Combine softened butter, powdered sugar and the Eagle Brand milk. Add in vanilla (or 1 tsp almond extract) and mix thoroughly. Add in the nuts and coconut. (At this point I refrigerate the mixture overnight or at least 6 to 8 hours for a firm mixture. Form into bite-size balls then dip in chocolate. (You may want to place the balls back in the fridge so they will be firm when dipping them in the chocolate). Now dip them in the melted chocolate then place them onto waxed paper and allow to dry. Store in an airtight container.
• 2. *Note: If you're using either chocolate chips or candy melts and the wax, melt them together in the top of a double boiler. Dip the balls into the melted chocolate using tongs, a spoon or fork then put them on waxed paper to dry. If using almond bark candy coating simply melt bark according to package directions.
• 3. *Hint: You can buy colored candy melts and cover the balls in the different colors as well as the chocolate. That makes a really festive presentation.
• 4. TIP: Leave the butter (or margarine) out overnight or at least for several hours. You want it to be very soft. This candy freezes very well. No thawing is necessary.
• 5. *Here's a photo of the almond bark candy coating that I use.

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.

Steps:

• Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
• Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
• Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
• Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.

Steps:

• 1. Mix first 5 ingredients together & chill in freezer for about 5-10 minutes.
• 2. Dip hands in confectioners' sugar to prevent the mixture from sticking to your hands. Roll out 1/2in to 1in size balls until mixture is gone.
• 3. Insert toothpick into each ball then set in freezer again to chill.
• 4. While balls are chilling, melt down the block of parafin wax. Once wax is melted add the chocolate chips & stir until melted & smooth.
• 5. Dip each ball into chocolate until all are dipped & coated. You may add as many coatings of chocolate as you prefer. I prefer 2 coatings.
• 6. Return balls to freezer again until the chocolate is set then remove toothpicks & enjoy!!

Steps:

• Cream butter, sweetened condensed milk and vanilla.
• add confectioner's sugar, mix well.
• Add pecans, mix well.
• Roll into 1 inch balls and put in freezer for 30 minutes.
• Melt chocolate chips and paraffin in double boiler over low heat, until melted.
• Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick.
• Drop on wax paper.
• Store in refrigerator.
• Note: You can add two cups of coconut or chopped maraschino cherries or any extract you would like.