Martha Washington Candy - cooking recipe

Ingredients

3 c. chopped pecans
1 stick real butter
1 can Eagle Brand milk
1 Tbsp. vanilla
1 1/2 lb. confectioners sugar
12 oz. semi-sweet chocolate pieces
1/4 lb. paraffin

Preparation

Pour melted butter over chopped pecans. Add vanilla, Eagle Brand milk and sugar.
Mix well. Roll into small balls about the size of a quarter.
(Easier to work if mixture is chilled thoroughly before handling.)
Melt chocolate pieces and paraffin in a double boiler. Dip candy in chocolate mixture with toothpick. Place candy on wax paper to cool.
Yields 80 pieces.