Martha Washington Candy - cooking recipe

Ingredients

1 stick butter
1 can Eagle Brand milk
2 boxes powdered sugar
1 tsp. vanilla
1 small can coconut
12 oz. pecans, finely chopped
1 (12 oz.) pkg. chocolate chips
1/2 stick paraffin

Preparation

Mix butter, milk, powdered sugar, coconut and pecans together and roll into a ball about the size of a walnut.
Chill overnight. In double boiler, melt the chocolate chips and the paraffin. Then dip each ball into the chocolate mixture with a toothpick and place on wax paper to dry.
Makes about 60 to 80 balls.