Sunday, December 14, 2008

Martha Washington Candy

Patti asked for this recipe. While I don't have my grandmother's, this one found on the internet sounds similar to what I remember. Mom, if you have a better version then chime in on the comments.
Most recipes I found called for paraffin added to the dipping chocolate. Hmm....think we could make it without the wax? Surely it's possible to dip in plain chocolate chips?

Thanks for the request, Patti. How appropriate that the first posted recipe should be a chocolate one!

Ingredients:

  • 2 pounds sifted confectioners' sugar
  • 1 can sweetened condensed milk
  • 2 cups flaked coconut
  • 1 stick butter or margarine, melted (4 ounces)
  • 3 cups chopped pecans
  • Dipping Chocolate (below), melted

Preparation:

Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.
Dipping Chocolate
Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below
  • 1 cake paraffin wax
  • 12 ounces semisweet chocolate chips
Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

6 comments:

patti said...

Thanks, Renee. One of my recipes also uses the paraffin which was kind of ick the first time I made them. Then I switched over to using chocolate almond bark.

Katie Krebs said...

Ok, I didn't even know that anonymous comments weren't enabled. It's all fixed now.

What is that recipe for, btw? There was no name on it.

Teacherperson said...

Yum. Yum again. Chocolate dipped in chocolate. Yum.

Teacherperson said...

Oh, wait. Not chocolate in chocolate. (Close reading anyone?)

Lynne said...

Renee, Alton Brown uses chocolate melted with a small bit of oil for his recipe of something similar.

pk said...

I'm a huge chocolate fan and this sounds yummy! Thank you for sharing the recipe.