Best Martha Washington Candy Recipes

MARTHA WASHINGTON CANDY

Steps:

• In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour., Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set., To Make Ahead: Store in an airtight container in the refrigerator., Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.

MARTHA WASHINGTON CANDY

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.

MARTHA WASHINGTON CANDY RECIPE

Steps:

• 1. Mix butter, sugar, sweetened condensed milk together in a large mixing bowl. Add coconut, pecans and vanilla, mix well. Chill for about 1 hour.
• 2. Remove from refrigerator and form mixture into small round balls using your hands. Place on a large cookie sheet lined with wax paper. Continue until all the mixture is gone. Chill again for about 30 minutes. This makes it easier to handle during dipping.
• 3. While mixture is chilling, using a double boiler, melt chocolate chips and add the paraffin wax to the chocolate chips.
• 4. Dip the candy into the warm melted chocolate using a tooth pick and set on cookie sheet lined with wax paper. Allow to cool and then place into candy dish or box.

MARTHA WASHINGTON'S CANDY BALLS RECIPE - (4.4/5)

Steps:

• Mix together sugar, sweetened condensed milk, vanilla, and butter. Add coconut and pecans. Chill until firm enough to handle. (I put mine in to chill faster) Roll into balls, place on cookie sheet, chill in freezer while melting chocolate bark. You can melt chocolate in double boiler or microwave. Dip chilled balls in chocolate and transfer to wax paper to cool. I melt chocolate half at a time or it gets too thick. (unless you have a helper for dipping) This makes a bunch. Plenty to give as gifts. I've also cut the recipe in half and it works well. Also, they are very rich so I roll the balls small enough for one bite.

MARTHA WASHINGTON CANDY ~ MY CHILDHOOD CHRISTMAS MEMORIES - CALL ME PMC

Steps:

• Cream sugar and butter together. (This mixture will be thick.)
• Add milk, pecans, and coconut.
• Roll into small balls and chill at least 1 hour.
• Melt chocolate. Dip candy in chocolate and allow to dry on parchment paper.
• Share and Enjoy!
• *If your mixture isn't thick add more sugar, 1 tablespoon at a time until thick (think cookie dough consistency)
• **I use coconut that is found on the baking isle, usually close to chocolate chips and nuts (not frozen).

MARTHA WASHINGTON CANDY

Steps:

• Melt margarine, add nuts, mix sugar, milk, coconut well. Add pecans and margarine. Drop on wax paper. Let cool 30 minutes. Mix wax, chocolate in double boiler, let melt. Dip coconut balls in chocolate and lay on wax paper to cool.

MARTHA WASHINGTON CANDY ~ MY CHILDHOOD CHRISTMAS MEMORIES

Steps:

• Cream sugar and butter together. (This mixture will be thick.)
• Add milk, pecans, and coconut.
• Roll into small balls and chill at least 1 hour.
• Melt chocolate. Dip candy in chocolate and allow to dry on parchment paper.
• Share and Enjoy!
• *If your mixture isn't thick add more sugar, 1 tablespoon at a time until thick (think cookie dough consistency)
• **I use coconut that is found on the baking isle, usually close to chocolate chips and nuts (not frozen).

MARTHA WASHINGTON CANDY ~ MY CHILDHOOD CHRISTMAS MEMORIES » CALL ME PMC

Steps:

• Cream sugar and butter together. (This mixture will be thick.)
• Add milk, pecans, and coconut.
• Roll into small balls and chill at least 1 hour.
• Melt chocolate. Dip candy in chocolate and allow to dry on parchment paper.
• Share and Enjoy!
• *If your mixture isn't thick add more sugar, 1 tablespoon at a time until thick (think cookie dough consistency)
• **I use coconut that is found on the baking isle, usually close to chocolate chips and nuts (not frozen).

MARTHA WASHINGTON CANDY

Steps:

• 1. Melt butter, mix all ingredients, refrigerate overnight. Roll into balls & dip into chocolate.
• 2. Melt in a double boiler, 1/4 lb parafin and 1 lb semisweet chocolate
• 3. Dip and put on wax paper. Store in refrigerator.