Martha Washington Candy - cooking recipe

Ingredients

2 sticks Parkay margarine
2 boxes powdered sugar
1 can Eagle Brand milk
1 can Angel Flake coconut
5 c. chopped nuts
1 bag chocolate chips
1/4 lb. paraffin

Preparation

Mix the first 5 ingredients with your hands.
When mixed real good, roll into small balls and put in container in refrigerator overnight.
In a double boiler, mix 1 large bag of chocolate chips and 1/4 pound of paraffin until melted.
Keep over hot water.
Take a pair of tongs and dip each ball of candy in melted chocolate. Place on waxed paper until chocolate hardens.
Store in covered container.
Makes 100 pieces.