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Martha Washington Candy

CherylCheryl Johnson
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  • 3 cups pecans, finely chopped
  • 2 cups coconut
  • 2 pounds powdered sugar
  • 1 stick butter
  • 1 can Eagle Brand Milk
  • dash of salt
  • 1/4 lb. wax paraffin
  • 1 12-oz. package chocolate chips
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Mix all ingredients together in a large bowl. Roll into balls and chill. Melt paraffin and chocolate chips in top of double boiler. Dip balls in chocolate. Lay on wax paper.

Recipe Notes

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You may substitute chocolate almond bark for the paraffin and chocolate chips. My mom used to make these every Christmas. Yummy!

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