Martha Washington Candy - cooking recipe

Ingredients

1 qt. chopped pecans
2 boxes powdered sugar
1 can condensed milk
1 (12 oz.) pkg. chocolate chips
1 stick oleo
1 (8 oz.) can coconut
1 tsp. vanilla
1 lb. block paraffin

Preparation

Pour melted oleo over pecans.
Sift sugar and add gradually to milk, coconut and vanilla.
Mix with buttered pecans.
Form into balls; refrigerate 2 hours.
Melt chocolate chips and paraffin in top of double boiler over boiling water.
Keep hot while dipping candies.
Dip refrigerated balls into hot chocolate mixture. Place on waxed paper to cool.