Martha Washington Candy - cooking recipe

Ingredients

1 can Eagle Brand milk
1 stick oleo (room temperature)
2 lb. powdered sugar
1 can angel coconut
1 qt. pecans
1 lb. chocolate chips
4 Hershey bars
1/4 lb. gulf wax (paraffin)

Preparation

Mix milk, oleo, sugar,
coconut
and pecans; shape into small balls.
Arrange on wax paper
and
chill 20 minutes.
In double boiler, cook chocolate chips, Hershey bars and paraffin until all is melted.
Take
first
mixture out of refrigerator and
dip into melted
chocolate
mixture.
Use
toothpicks
in balls and dip in chocolate or use
candy
spoon and set out on wax paper.