Martha Washington Candy - cooking recipe

Ingredients

2 lbs confectioners' sugar (sifted)
1/2 cup butter (softened)
1 (8 ounce) can sweetened condensed milk (NOT evaporated milk)
1 teaspoon vanilla
4 cups pecans, chopped
1 (12 ounce) package semi-sweet chocolate chips
1 ounce paraffin wax

Preparation

Cream butter, sweetened condensed milk and vanilla.
add confectioner's sugar, mix well.
Add pecans, mix well.
Roll into 1 inch balls and put in freezer for 30 minutes.
Melt chocolate chips and paraffin in double boiler over low heat, until melted.
Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick.
Drop on wax paper.
Store in refrigerator.
Note: You can add two cups of coconut or chopped maraschino cherries or any extract you would like.