MARTHA WASHINGTON CANDY
Cookies and Candies
Ingredients
Directions
2 boxes sifted confectioners sugar
1/2 cup margarine, softened but NOT MELTED
1 can condensed milk
1 teaspoon vanilla
8 oz bitter or semi-sweet chocolate (chips or squares)
1 block paraffin
Cream together sugar, margarine, condensed milk and vanilla. Roll into 3/4-inch balls.
Melt chocolate and paraffin in a double boiler over LOW heat. Cool just slightly.
Dip each ball into chocolate mixture, holding with a two-tine fork or toothpicks. Drop onto wax paper and let harden.
Store in tightly covered tin. Keeps for several weeks.
VARIATION: Add chopped pecans, peanut butter or coconut to mixture before dipping in chocolate. Often I divide the mixture and make some plain, some with pecans, some with peanut butter and some with coconut.
I remember Aunt Louise making this candy, especially at Christmas. Although this is not her recipe, it's close and I usually make this at Christmas... and think of her.
1/2 cup margarine, softened but NOT MELTED
1 can condensed milk
1 teaspoon vanilla
8 oz bitter or semi-sweet chocolate (chips or squares)
1 block paraffin
Cream together sugar, margarine, condensed milk and vanilla. Roll into 3/4-inch balls.
Melt chocolate and paraffin in a double boiler over LOW heat. Cool just slightly.
Dip each ball into chocolate mixture, holding with a two-tine fork or toothpicks. Drop onto wax paper and let harden.
Store in tightly covered tin. Keeps for several weeks.
VARIATION: Add chopped pecans, peanut butter or coconut to mixture before dipping in chocolate. Often I divide the mixture and make some plain, some with pecans, some with peanut butter and some with coconut.
I remember Aunt Louise making this candy, especially at Christmas. Although this is not her recipe, it's close and I usually make this at Christmas... and think of her.
Source: PDF page 226
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