| MARTHA WASHINGTON CANDY
1/2 cup (1 stick) margarine, softened
One 14 ounce can of sweetened condensed milk
2 pounds of powdered sugar, sifted
1 cup of flaked coconut
3 cups of finely chopped pecans
1 bar paraffin (from sm. pkg. found where canning supplies are sold)
1 (12 oz.) pkg. chocolate chips |
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Mix margarine, milk and sugar well. Stir in coconut and pecans. Roll into 3/4 inch diameter balls. Refrigerate for 2 hours. Melt paraffin carefully in the top of a double boiler over simmering water. Add chocolate chips and stir until melted. Skewer chilled balls with toothpick, dip into chocolate/paraffin mixture and place on wax paper. Keep chocolate mixture in double boiler over low heat while dipping. Makes 100. |
