Martha Washington Candy

READY IN: 1hr 10mins
Recipe by Joyce Heddin

Paraffin wax (Gulf Wax) is a food-grade, indigestible wax used commonly in the past to seal jams/jellies. These days, it's used to help chocolate to be easily handled. If you'd prefer not to use that ingredient, substitute chocolate-flavored bark (confectioner's candy coating) for the chocolate/wax mixture.

Top Review by Barb G.

I have been looking for this recipe for YEARS. I use to make these delicious Chocolates a LONG time ago.I lost the recipe. SOOooo glad that you posted it. Thank you Joyce.

Ingredients Nutrition

Directions

  1. Cream butter, sweetened condensed milk and vanilla.
  2. add confectioner's sugar, mix well.
  3. Add pecans, mix well.
  4. Roll into 1 inch balls and put in freezer for 30 minutes.
  5. Melt chocolate chips and paraffin in double boiler over low heat, until melted.
  6. Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick.
  7. Drop on wax paper.
  8. Store in refrigerator.
  9. Note: You can add two cups of coconut or chopped maraschino cherries or any extract you would like.

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