Martha Washington Candies55 Reviews
“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.” - by Willi
Original recipe yields 8 dozen
- 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.
Amount Per Serving (48 total)
- 180 cal
- 10.6 g
- 21.2 g
Based on a 2,000 calorie diet
Reviews (55)Rate This Recipe
"I have made this heavenly candy for YEARS and they turn out perfect everytime. My recipe calls for two boxes of confectioners sugar (instead of four cups)so maybe that is why mine never comes out "so..." See moreupy", "thin", etc. Try it, you'll love it. Note: I also use 1/4 pound of parafin melted in the chocolate which makes the coating perfect with a slight shine very pretty)."
"Doubling the confectioners sugar will make the candy easier to handle, but DON'T DO IT! You want that creamy, melt-in-your-mouth experience. Instead, work with the candy. Freeze before handling, drop ..." See morein teaspoons on waxed paper and freeze AGAIN, roll drops between hands and freeze AGAIN. Then dip. I do add one block of parafin to the semi-sweet chocolate chips for that glossy finish. Use one toothpick for dipping, another for removing the candy, and put a little piece of pecan over the hole (a hint for what's inside). I also toast my pecans before adding to recipe. I'm not very old, but all my aunts that make candy say mine are the best they've ever had, and beautiful, too! It's worth every minute."
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