(UPDATE 12/2018: use food processor to pulse together the coconut & nuts to form a finer texture. Then add in everything else to easily make the ball of innards. Use dark chocolate chips, even bittersweet, as the dip. It cuts the sweetness and adds intensity!)
(UPDATE 12/2020: consider toasting the nuts and coconut to boost the flavor complexity!)
Martha Washington Candy
2 boxes powdered sugar
1 can Angel Flake coconut (3-4 ounces)
1 cup chopped pecans (or walnuts)
1 stick butter
1 can condensed milk
1 tsp. vanilla extract
1/2 stick paraffin wax
12 oz. package semi-sweet chips
Melt butter. Microwave condensed milk for about 30 seconds for much easier incorporation with the sugar. Mix all ingredients in a large bowl. Stir well, refrigerate at least two hours, preferrably overnight. Roll mixture into small balls (about the size of a marble) & place on cookie sheet in freezer to harden. Melt wax (cut into pieces) & chocolate chips in DOUBLE BOILER. Dip balls into chocolate using a skewer (preferably an ice pick). Place on waxed paper (preferably individual paper candy cups) & immediately top with a small pecan half.
(Notes from Lorraine's comment: Melvin used an ice pick for dipping. Also, go to the candy & cake making section of Michael's (or similar craft stores) and get a package of small wax paper cups like the ones that Reese's are in. The cups protect the candies from sticking together, and make them much easier to transport.)
Martha Washington Candy
2 boxes powdered sugar
1 can Angel Flake coconut (3-4 ounces)
1 cup chopped pecans (or walnuts)
1 stick butter
1 can condensed milk
1 tsp. vanilla extract
1/2 stick paraffin wax
12 oz. package semi-sweet chips
Melt butter. Microwave condensed milk for about 30 seconds for much easier incorporation with the sugar. Mix all ingredients in a large bowl. Stir well, refrigerate at least two hours, preferrably overnight. Roll mixture into small balls (about the size of a marble) & place on cookie sheet in freezer to harden. Melt wax (cut into pieces) & chocolate chips in DOUBLE BOILER. Dip balls into chocolate using a skewer (preferably an ice pick). Place on waxed paper (preferably individual paper candy cups) & immediately top with a small pecan half.
(Notes from Lorraine's comment: Melvin used an ice pick for dipping. Also, go to the candy & cake making section of Michael's (or similar craft stores) and get a package of small wax paper cups like the ones that Reese's are in. The cups protect the candies from sticking together, and make them much easier to transport.)
1 comment:
Actually, Daddy used an ice pick for the dipping - and if you are really good, you cover any imperfections from the dipping with the pecan. Daddy also liked putting each candy into a paper cup for an even more special effect. These candies are one of the things I have missed most about living so far away for the last few years, but Daddy usually saved some for me!
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