Martha Washington Candy

Kay Shirey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/2 cup margarine, softened
  • 2 lb confectioner’s sugar
  • 1 can sweetened condensed milk
  • 1 tsp vanilla extract
  • 4 cup pecans, chopped
  • 8 oz dipping chocolate
  • 1 Tbsp paraffin, melted

Cream margarine in mixer bowl until light. Sift in confectioners’ sugar gradually, beating constantly until and fluffy. Add condensed milk and vanilla; mix well. Stir in pecans. Shape into small balls. Melt chocolate with paraffin in double boiler over hot water; mix well. Dip candy balls on toothpick into chocolate. Place on waxed paper. Let stand until firm.

Yield: 5 pounds.


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