Martha Washington Candy - cooking recipe

Ingredients

2 boxes confectioners sugar, sifted
1 stick margarine or butter
1 can Eagle Brand milk
1 tsp. vanilla
4 c. pecans, chopped
1/2 lb. semi-sweet chocolate sq.
1 block paraffin

Preparation

Combine first 4 ingredients; beat until creamy.
Blend in pecans.
Roll into balls the size of walnuts, using additional powdered sugar on hands in rolling balls.
Melt chocolate and paraffin in top of double boiler over low heat.
Dip balls into chocolate mixture, one piece at a time, holding each with a toothpick.
Drop onto waxed paper.