Martha Washington Chocolate Covered Candy
3 cups nuts (opt.)
1 can sweetened condense milk
1 stick of butter (1/4 pound)
2 pounds of powered sugar
2 cups coconut
1 package chocolate chips
2 tablespoons paraffin wax
*Please see note, below
Combine the first 5 ingredients and roll in small balls.
Line 2 cookie sheets with wax paper.
Put the candy balls on the cookie sheets and cool in refrigerator.
Melt chips and paraffin, dip cooled balls of mixture in melted chocolate.
Use a toothpick to hold ball.
Drain and cool on wax paper.
Refrigerate and enjoy.
*Note: I don't use the chocolate chips and paraffin.
I buy almond bark or the new chocolate disks and use those.
You can use a milk or dark chocolate.
It is much easier to use and you don't have to worry about the thickness of the chocolate.
Pairs Well With
I got this recipe when we lived in TX. It is a close reminder of the Mounds, Almond Joy bar or See's coconut candy, depending on what type of chocolate and nuts you use. I don't put in the nuts at all, because I like Mounds!