Martha Washington Candies Recipes

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MARTHA WASHINGTON CANDY

Paraffin wax (Gulf Wax) is a food-grade, indigestible wax used commonly in the past to seal jams/jellies. These days, it's used to help chocolate to be easily handled. If you'd prefer not to use that ingredient, substitute chocolate-flavored bark (confectioner's candy coating) for the chocolate/wax mixture.

Provided by Joyce Heddin

Categories     Candy

Time 1h10m

Yield 4 dozen balls, 48 serving(s)

Number Of Ingredients 7



Martha Washington Candy image

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.

Nutrition Facts : Calories 214.1, Fat 11.3, SaturatedFat 3.5, Cholesterol 7.9, Sodium 28.6, Carbohydrate 29.2, Fiber 1.3, Sugar 27.2, Protein 1.8

2 lbs confectioners' sugar (sifted)
1/2 cup butter (softened)
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 teaspoon vanilla
4 cups pecans, chopped
1 (12 ounce) package semi-sweet chocolate chips
1 ounce paraffin wax

MARTHA WASHINGTON BALLS

This candy is always made for Christmas at our house. They taste a bit like Almond Joy candy bars. They are very yummy. I really don't have any idea how many this recipe makes, but I know it is a lot. These make great gifts placed in a Holiday tin.

Provided by Jenny White

Categories     Candy

Time 2h

Yield 12 Dozen

Number Of Ingredients 7



Martha Washington Balls image

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.

Nutrition Facts : Calories 1446.3, Fat 84.3, SaturatedFat 49.9, Cholesterol 47.1, Sodium 321.7, Carbohydrate 187.9, Fiber 11, Sugar 171.4, Protein 9.7

1 cup butter, softened
8 ounces sweetened condensed milk
2 lbs confectioners' sugar
1 teaspoon vanilla
2 cups pecans, finely chopped
1 (24 ounce) package sweetened flaked coconut
2 (24 ounce) packages semi-sweet chocolate chips

MARTHA WASHINGTON CANDIES

Here is a candy that can be given as gifts during the holidays or just gobbled up whenever you have a hankering for it. They are a hand-dipped pecan candy in a fondant-like base.

Provided by Willi

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 48

Number Of Ingredients 7



Martha Washington Candies image

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.

Nutrition Facts : Calories 179.9 calories, Carbohydrate 21.2 g, Cholesterol 2.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 63.1 mg, Sugar 19.7 g

1 cup margarine
4 cups confectioners' sugar
1 (14 ounce) can sweetened condensed milk
2 cups shredded coconut
2 cups chopped pecans
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

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