Martha Washington Candy

  • Prep Time: 1 hrs
  • Total Time: 1 hrs 10 mins
  • Serves: 48,Yield: 4dozen balls

    • About This Recipe

    “Paraffin wax (Gulf Wax) is a food-grade, indigestible wax used commonly in the past to seal jams/jellies.These days, it’s used to help chocolate to be easily handled.If you’d prefer not to use that ingredient, substitute chocolate-flavored bark (confectioner’s candy coating) for the chocolate/wax mixture.”

    Ingredients

  • 2lbsconfectioners’ sugar( sifted)
  • 1/2 cupbutter( softened)
  • 1 (8ounce) cans sweetened condensed milk( NOT evaporated milk)
  • 1teaspoonvanilla
  • 4cupspecans, chopped
  • 1 (12ounce) packages semi-sweet chocolate chips
  • 1ounceparaffin wax

    • Directions

  • Cream butter, sweetened condensed milk and vanilla.
  • add confectioner’s sugar, mix well.
  • Add pecans, mix well.
  • Roll into 1 inch balls and put in freezer for 30 minutes.
  • Melt chocolate chips and paraffin in double boiler over low heat, until melted.
  • Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick.
  • Drop on wax paper.
  • Store in refrigerator.
  • Note: You can add two cups of coconut or chopped maraschino cherries or any extract you would like.

    • Reviews

  • “I have been looking for this recipe for YEARS. I use to make these delicious Chocolates a LONG time ago.I lost the recipe. SOOooo glad that you posted it. Thank you Joyce.”

  • “This is fabulous!!!My BF has been telling me about these candies that his Grandma made when he was a kid.Recipe lost, family has been without them for thirty years…til now!!!I am making a huge batch of these for his family for Xmas — it will be the first time I’m meeting most of them, so you just helped me score major bonus points with them!!!Thanks so much – BF says they are PERFECT!!!!”

  • “This is a great recipe!!! It made approx. 100 pieces. I used a 2×2 inch square of wax for dipping. I also used almond extract, it gave them a cherry like flavor and I was out of the vanilla. So much positive feedback on these. Thanks for posting!!”

  • “These are just the best real old fashioned candies!I make them with almond extract, pecans and maraschino cherries, for Christmas every year.These are so easy to make and taste just amazing!Thanks so much for posting.”

  • “I’ve been making this same recipe for over 40 years. I split the basic fondant recipe into thirds. I make 1/3 with pecan pieces, 1/3 with maraschino cherries and the other 1/3 with orange zest. Thanks for posting.”

  • “My grandmother only makes this candy at Christmas.We look forward to them all year.I helped her this year and they are very easy to make!”

  • “I used to have this recipe and lost it. Am so happy to find it again. The only difference is that my old recipe added chopped maraschino cherries – yummy!!”

  • “Another variation to this is to use bakers chocolate (non sweetened).That how my grandmother mother taught me.”

  • “I, too, have been searching for this recipe since my mother-in-law passed away almost 20 years ago!They are as good as I remember and have once again become a Christmas candy tradition.”

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