Martha Washington Candy

By Cindy_Wicker

Ingredients

• 1 can Eagle brand milk
• 2 boxes powdered sugar
• 2 sticks butter
• 1 tsp. vanilla
• 2-3 cups chopped pecans

Preparation

Step 1

Combine first 4 ingredient. Mix well. Add nuts. Chill 20 minutes. Roll in small balls and put in refrigerator overnight. Next day, mix large package of chocolate chips and ¼ lb. paraffin. Dip and cool on waxed paper.


Smaller Batch:
4 cups powdered sugar
1 cup ground pecans
½ cup plus 2 tbsp. Eagle brand milk
¼ cup butter, softened
3 cups semi-sweet chocolate chips
2 tbsp. shortening

In a large bowl, combine powdered sugar, pecans, milk and butter. Roll into 1” balls. Place on waxed paper lined baking sheets. Refrigerate overnight. In microwave, melt chips and shortening. Stir until smooth. Dip balls in chocolate. Place on waxed paper. Let stand until set.