Martha Washington Chocolates
Recipe type: Chocolate
Serves: 8 dozen
  • 1 can condensed milk
  • 1 stick butter
  • ½ cup milk
  • 2 bags of powdered sugar
  • 3 cups coconut
  • ½ tsp vanilla
  • 12 oz pkg chocolate chips
  • ½ cake paraffin wax
  1. MAKING THE BALLS: Mix milk, butter, powder sugar, coconut and vanilla in a large mixing bowl.
  2. Chill mixture for a few hours or so in the refrigerator. Then take out to shape into balls.
  3. Put them in a cake pan or on baking sheet to harden in the freezer overnight to get them ready for dipping into chocolate.
  4. MAKING THE CHOCOLATE: Use the top of double boiler to melt chocolate chips and paraffin wax until smooth.
  5. Prepare a cookie sheet by lining it with wax paper.
  6. Dip each ball in the chocolate mixture with a toothpick or candy dipping tool.
  7. Put on lined cookie sheet. They will harden very shortly after doing so because of the wax in the chocolate.
  8. When hardened put them into containers and keep in freezer.
  9. Of course keep a few out for eating right away.
  10. Take them out when ready to eat. Let them sit a bit to soften. Then enjoy!
Recipe by JAQUO Lifestyle Magazine at