Martha Washington Cremes Candy | Martha Washington Cremes Candy Recipes | Martha Washington Cremes Candy Recipe

1 can (14 oz.) Sweetened Condensed Milk

1 cup Butter- room temperature

1 teas. Vanilla

1 cup Pecans - finely chopped

1-1/4 lbs. Semi-sweet Chocolate Morsels

2 - 3 inches square Paraffin - grated

Mix powdered sugar with sweetened condensed milk

and butter. Add Vanilla and pecans. Stir well.

Spread out flat on a very lightly oiled cookie

sheet (9" x 13") and cool in refrigerator

(15 - 20 minutes). Cut into 1 inch squares.

Dust your hands with powdered sugar and roll

each square into a ball. Place on waxed paper.

Insert a toothpick to use as a handle when

dipping into melted chocolate/paraffin. Return

balls to refrigerator.

Melt chocolate morsels with grated paraffin

in a microwave safe bowl 2-3 minutes, check,

and add more time as necessary. Stir until

smooth. I found that by using a warming tray

(Salton - no open flame) the chocolate would

stay liquid and melted. Dip the creme balls

into the chocolate and swirl to cover. After

the chocolate sets, remove the toothpicks and

drop chocolate by teaspoonful to cover the hole.

Note: The last time I made this I ran out of

dipping chocolate, so I increased the chocolate by 1/4 pound.

YIELD: 117 Chocolate covered cremes (3/4" diameter)

This recipe was found at:

http://www.tinkertech.net/recipes/archives/desserts_breads/