Martha Washington Candy Recipes

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:

• 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:

• 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.