Martha Washington Candy

9 ingredients
3 steps

Ingredients

  • 2 pounds confectioners' sugar
  • 1 Can of Sweetened Condensed Milk
  • 1 sm. bottle maraschino cherries, drained and chopped
  • 1 can moist coconut
  • 1 quart chopped pecans
  • 1 teaspoon Vanilla Extract
  • 1/4 pound Butter
  • 1 Box of semi-sweet Chocolate
  • 1 plank Gulf paraffin

Directions

  1. 1
    Mix sugar, butter and milk until creamy. Add vanilla, pecans, cherries and coconut. Mix thoroughly. Chill well.
  2. 2
    Roll into small balls, place on cookie sheet - keep refrigerated to stay firm. In double boiler, melt paraffin and chocolate, stirring well. Dip each ball into the paraffin mixture. Place on waxed paper to cool and harden.
  3. 3
    Store in waxed paper lined tin.

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