Monday, October 10, 2016

Mom's Martha Washington Candy

1/2 lb margarine or butter
1/2 can Eaglebrand milk
2 boxes confectioners sugar
1 t. vanilla
1 c. finely chopped pecans, optional
chopped maraschino cherries, drained
peanut butter, optional
coconut, optional
6 oz. chocolate chips*
1/8 lb. paraffin*
chocolate or vanilla candy coating*, melted as directed on pkg.
pecan halves
candy sprinkles

Cream margarine and milk. Add sugar, vanilla, and nuts (or cherries, peanut butter, or coconut). Mix by hand and roll in tiny balls. Melt chocolate chips* & paraffin* over hot water, or just use melted almond bark instead, if desired. Place a toothpick in candy ball and dip in chocolate. Place dipped candy onto wax paper lined cookie sheet. Press pecan half lightly on candy or add candy sprinkles. Place in refrigerator for 30 minutes to 1 hour to set up. Store in air tight container.

*This is my mother's recipe and she used chocolate chips & paraffin. I use melted almond bark instead.


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