Martha Washington Chocolates
Author: Cheryl Mikesell
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
- MAKING THE BALLS: Mix milk, butter, powder sugar, coconut and vanilla in a large mixing bowl.
- Chill mixture for a few hours or so in the refrigerator. Then take out to shape into balls.
- Put them in a cake pan or on baking sheet to harden in the freezer overnight to get them ready for dipping into chocolate.
- MAKING THE CHOCOLATE: Use the top of double boiler to melt chocolate chips and paraffin wax until smooth.
- Prepare a cookie sheet by lining it with wax paper.
- Dip each ball in the chocolate mixture with a toothpick or candy dipping tool.
- Put on lined cookie sheet. They will harden very shortly after doing so because of the wax in the chocolate.
- When hardened put them into containers and keep in freezer.
- Of course keep a few out for eating right away.
- Take them out when ready to eat. Let them sit a bit to soften. Then enjoy!
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/martha-washington-chocolates/
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