Martha Washington Balls
12/17/10: I also covered some with purple and some with yellow candy melts for my son and his family to take to the bowl game in Washington, DC. We are big East Carolina University fans and those are the ECU colors.
16 ozpowdered sugar
1 stickbutter, softened
14 ozcan sweetened condensed milk
2 tspvanilla extract*
3 cchopped pecans (optional)
1 1/2 cbaker's angel flake coconut
·dash of salt
12 oz*chocolate chips or candy melts
1/2*bar paraffin wax
·*i just use almond bark candy coating rather than the chocolate chips and paraffin wax
How to Make Martha Washington Balls
- Combine softened butter, powdered sugar and the Eagle Brand milk. Add in vanilla (or 1 tsp almond extract) and mix thoroughly. Add in the nuts and coconut. (At this point I refrigerate the mixture overnight or at least 6 to 8 hours for a firm mixture. Form into bite-size balls then dip in chocolate. (You may want to place the balls back in the fridge so they will be firm when dipping them in the chocolate). Now dip them in the melted chocolate then place them onto waxed paper and allow to dry. Store in an airtight container.
- *Note: If you're using either chocolate chips or candy melts and the wax, melt them together in the top of a double boiler. Dip the balls into the melted chocolate using tongs, a spoon or fork then put them on waxed paper to dry. If using almond bark candy coating simply melt bark according to package directions.
- *Hint: You can buy colored candy melts and cover the balls in the different colors as well as the chocolate. That makes a really festive presentation.
- TIP: Leave the butter (or margarine) out overnight or at least for several hours. You want it to be very soft. This candy freezes very well. No thawing is necessary.
- *Here's a photo of the almond bark candy coating that I use.