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Martha Washington Candy Recipe


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     Martha Washington Candy

Category   Desserts - Breads
Sub Category   Holiday Dish

1 (14 oz) sweetened flaked coconut
1 (14 oz) can of sweetened condensed milk
2 heaping cups of powdered sugar, more if needed
1 cup (2 sticks) of unsalted butter, melted and cooled
1 1/2 cups chopped walnuts or pecans
Dipping chocolate
1 (1 pnd 8 oz) pkg chocolate flavored almond bark OR
1 (12 oz) pkg of semi-sweet chocolate chips plus 2 tablespoons vegetable shortening

Combine everything but the dipping chocolate and mix well. Cover and refrigerate overnight. Roll into balls about the size of a large marble and place onto parchment or wax lined baking sheets
Place into fridge while you melt the chocolate. Working in batches of about a dozen at a time, leave remaining balls in the fridge. Drop balls one at a time into the melted chocolate and toss with a fork. Lift out, letting excess chocolate drain off.
Dipping chocolate- I prefer using a double boiler method. Old school- Combine 2/3 cup grated cooking paraffin (like gulf wax) with one (12 oz) pkg of semi sweet chocolate chips, instead of the candy bark.
Almond Joy Truffles- Omit chopped pecans/walnuts and add one (8 oz) package of slivered almonds to the dough. May also use some crushed to garnish the tops.
Serving Suggestions
Variations- (instead of or in addition nuts) try chopped raisins, dates, dried plums or other chopped dried fruit.

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