Martha Washington Dipped Cream Candy - cooking recipe

Ingredients

2 lb. powdered sugar
2 cubes margarine
1 can Eagle Brand milk
2 c. flaked coconut
2 c. chopped nuts
3 (6 oz.) pkg. chocolate chips
3/4 stick paraffin

Preparation

Melt butter and mix ingredients (except chocolate and paraffin) together.
Roll into small balls.
Place on waxed paper.
Chill for 1 hour.
Melt chocolate chips and paraffin in double boiler.
Use toothpick to dip candy balls into chocolate mixture.
Place on waxed paper to set.
Can be frozen and kept indefinitely.