Every year for Christmas we make a ton of Cookies and Candies. Our go to baked goods are: Snickerdoodles, Peanut Butter, Chocolate Chip and Christmas Cookies from my mother’s recipe. Her secret? Orange zest.
This year my husband tried something new. Martha Washington Candy. He is the baker in this household and he said it was very easy. So, if you are interested, read on for the recipe.
Ingredients
1 cup butter softened
4 cups confectioners’ sugar
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
3 cups sweetened shredded coconut
2 cups chopped pecans, toasted
6 cups (36 ounces) semisweet chocolate chips
1/4 cup shortening
Directions
In a large bowl, beat butter, confectioners’ sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour.
Working with half the dough at a time, shape mixture into 1 inch balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer.
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set.
To Make Ahead: Store in an airtight container in the refrigerator.
Freeze option: Freeze candy, layered between pieces of waxed paper in freezer containers. To use, thaw in refrigerator 2 hours before serving.
Enjoy and party like it’s 1789!
