Martha Washington Candy

Sadie Knight, M.H.S.

  • 2 boxes powdered sugar
  • 1 stick butter
  • 1 can condensed milk
  • 12 oz. semi-sweet chocolate chips
  • 1 cake paraffin
  • 1 pint pecans

Melt paraffin and chocolate chips in double boiler while you mix sugar, melted butter, and pecans in large bowl. Mix real well, using your hands; form into small balls and chill in freezer for 15 or 20 minutes. Take a few balls at a time and dip in chocolate. Place on wax paper.

Yields 75 to 100 pieces.

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