Martha washington balls

Yield: 1 Servings

Measure Ingredient
2 Powdered sugar; (1-pound)
1 cup Butter; melted
2 cups Coarsely chopped pecans
1 can Sweetened condensed milk
Not evaporated milk)
¼ Paraffin block (see note)
1 pack Semisweet chocolate chips; (6-oz)

Recipe by: St. Louis Post-Dispatch 7/1/96 Combine sugar, butter, pecans and milk. Roll into balls; chill. Melt paraffin and chocolate chips in top of double boiler over barely simmering water. Use forks to dip balls into chocolate, then let cool on tray covered with waxed paper.

Note: You can substitute 1 tablespoon plus 1 teaspoon shortening for the paraffin. Place chocolate and shortening in small heat-proof bowl. Add 1 inch of very warm (100- to 110-degree) water to a larger bowl. Place bowl with chocolate inside larger bowl and stir constantly until melted, taking care not to get any water in chocolate. If water cools, replace with more very warm water.

From recipe collection assembled by the Alabama chapter of the Telephone Pioneers of America.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@...

(Angela Gilliland) on Jul 06, 1997

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