This candy is also called Martha Washington Candy. You knew it was close to Christmas, when my son and I started making homemade candies to give for gifts and of course some for us to eat. You can make this candy ahead of time and freeze. This recipe calls for paraffin, use a food grade one or delete chocolate chips and paraffin and use chocolate almond bark. Is it almost time to start making candy?
Get these ingredients together:
1 can sweetened condensed milk
7 ½ cups powdered sugar or 2- 16 ounce boxes
2 teaspoons vanilla extract
½ cup butter or margarine, softened or 1 stick
3 cups shredded coconut
12 ounce package chocolate chips
¾ brick of paraffin, food grade or use Almond Bark and delete chocolate chips and paraffin
2 cup nuts, chopped
Okay now we are reading put this together:
I wash my hands and use them to mix but you can use a spoon too.
Mix in a large bowl all the ingredients except chocolate chips and paraffin.
Roll into small balls, these are very rich so you do not want them to be too big. But you would not have to eat so many if they were big! If they are too sticky put in refrigerator for a while.
I line cookie sheets with wax paper and place rolled balls on them. (Let kids help to this)
Let dry for 2 to 2 ½ hours or I put them in the freezer for 45 minutes to 1 hour.
Melt chocolate and paraffin in double boiler; leave over hot water when dipping balls to coat with melted chocolate.
It works best to use a toothpick to dip balls in chocolate.
Place in air tight container or freeze.
Note: I also make them with small jar of maraschino cherries.