Martha Washington Candy

Traditional chocolate-dipped buttercreams. Decorate these mouthwatering chocolates with a contrasting white chocolate drizzle.

Recipe Ingredients:

2 (1-pound) boxes powdered sugar
1 cup butter, softened
1 (14-ounce) can sweetened condensed milk
2 cups flaked coconut
2 cups finely chopped pecans
1/2 block paraffin wax
1 (12-ounce) package semisweet chocolate chips

Cooking Directions:

1. Combine powdered sugar, butter, sweetened condensed milk, coconut and pecans together, mixing well. Roll into 1-inch balls and place on a waxed paper lined baking sheet. Chill.
2. Melt chocolate chips and paraffin in double boiler. Using a wooden pick, dip candy balls into chocolate mixture and place on prepared baking sheet. Chill until chocolate is firm.

Makes about 4 dozen candies.

Tip: Try toasting the coconut for additional crunch and flavor.