Combine all ingredients except chocolate chips.
Refrigerate over night.
Shape coconut mixture into walnut-size balls.
Freeze until firm.
Melt chocolate chips in a double boiler.
Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
Lay on wax paper.
Refrigerate until set.
Store in an airtight container.
Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.
Mix sifted powdered sugar, condensed milk, coconut, chopped pecans, oleo and vanilla.
Form into small balls; chill overnight. Melt large package chocolate chips and wax in top of double boiler over hot water.
Dip balls with toothpicks into mixture. Put on waxed paper to dry.
Makes 100 pieces or more.
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take forty
Have oleo at room temperature.
Cream together oleo and milk. Add sugar slowly and mix well.
Add pecans and coconut and mix well.
With hands, roll into balls and put into refrigerator; let cool.
Melt Gulfwax in top of double boiler.
Add chocolate chips and melt.
Using toothpicks, dip balls of candy in chocolate mixture and place on wax paper.
Let candy set.
Makes about 140 balls.
Combine ingredients and shape into small balls.
Chill overnight in covered container.
Dip each ball by toothpick into melted mixture made of dipping chocolate with enough paraffin to make a thin mixture.
Place on waxed paper to dry.
Makes about 100 balls.
In a double boiler, melt the paraffin and chocolate chips. Mix all other ingredients together.
Form into small balls. Insert a toothpick into each ball.
Chill them so they are firm and can be dipped into the melted paraffin and chocolate.
After dipping, put the balls on wax paper to cool.
Remove toothpicks and store in closed containers.
Mix sugar, butter, milk, vanilla and nuts.
Roll into balls and chill.
Drop in melted candy coating.
Spoon onto wax paper.
Mix margarine, sugar, milk, vanilla, pecans and coconut.
Roll into marble-size balls.
Put in freezer while chocolate is melting.
Mix all ingredients, except paraffin and chocolate chips, by hand.
Form into balls.
Refrigerate or freeze until firm.
Melt margarine; add powdered sugar.
Mix well.
Add pecans and enough milk to roll in balls.
Melt paraffin; add chocolate chips in top of double boiler.
Dip candy balls in chocolate mixture. Place on wax paper to cool and dry.
Melt chocolate and wax in double boiler. Dip balls in chocolate, using toothpicks and let dry. Freezes well.
Blend first 5 ingredients together, roll by hand into small balls, chill for 1 hour.
Stick with toothpick.
Melt paraffin with chocolate, keep warm.
Dip each ball into chocolate dip and allow to cool.
Mix first 5 ingredients.
Will be very stiff.
Make into bite size balls.
Chill until firm.
Use a toothpick to dip into chocolate mix.
Remove toothpick.
Chill again.
Pour sugar in a large bowl; cream margarine in sugar then pour Eagle Brand milk into mixture and blend well.
Add coconut and pecans.
Shape into one inch balls.
Mix all ingredients and chill in refrigerator for one hour. Roll in balls about size of a walnut.
With a toothpick, dip in melted 6 ounces chocolate chips and 1/2 block wax.
Drop on wax paper.
Mix together the first 4 ingredients and chill. Melt the paraffin and chocolate chips together and dip balls.
Cook
onion
and garlic in hot oil until tender but not brown. Stir
in
the
next 8 ingredients, simmer uncovered 30 minutes; remove bay leaf.
Add Italian Meat Balls and continue
cooking
30 minutes
longer.
Serve
over
hot spaghetti. Makes 6 servings.
Mix first 4 ingredients together.
After set, make into balls. Melt chocolate and wax over top of double boiler.
Dip balls into mixture and drop on waxed paper to dry.
Recipe can be halved.
Mix together 1 box confectioners sugar, Eagle Brand milk and vanilla, then thicken with coconut and then add as many pecans as desired.
Mix well.
Put in freezer for 2 to 3 hours or until extremely stiff, then roll in balls, using the other box of confectioners sugar to roll in.
Set aside.
Melt 1/2 to 3/4 of a block of paraffin and 1 box of Baker's semi-sweet chocolate.
Combine first 4 ingredients; beat until creamy.
Blend in pecans.
Roll into balls the size of walnuts, using additional powdered sugar on hands in rolling balls.
Melt chocolate and paraffin in top of double boiler over low heat.
Dip balls into chocolate mixture, one piece at a time, holding each with a toothpick.
Drop onto waxed paper.