Cream butter, vanilla, milk, sugar and pecans.
Put on a platter by spoonful.
Set in refrigerator to get cold.
Melt chocolate and paraffin in top of a double boiler.
Using a toothpick, dip cream candy in chocolate.
Then chill candy until hardened.
Serve.
Mix sugar, butter, milk, vanilla and nuts.
Roll into balls and chill.
Drop in melted candy coating.
Spoon onto wax paper.
Cream butter; add sugar gradually.
Add milk and vanilla. Then add pecans.
Form into balls.
Melt chocolate and paraffin together in double boiler.
When melted, dip candy balls into mixture to coat and drain on wax paper.
Form candy mixture around cherries to make small ball.
Melt chocolate chips and paraffin in double boiler.
Dip candy into chocolate.
Place on waxed paper to set.
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.
Mix sugar, milk, margarine and vanilla.
Work in pecans.
Melt wax and chocolate together.
Let cool.
Roll candy balls and drop in chocolate.
Place on wax paper to cool.
Mix butter, Eagle Brand, salt, confectioners sugar and pecans. Roll into small balls and let dry.
After candy balls have dried, place chocolate, paraffin wax, vanilla and black walnut flavoring in top of a double boiler.
Melt.
Dip candy balls into hot chocolate mix with a toothpick.
Place on waxed paper.
Allow to dry.
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take forty
Mix milk, oleo, sugar,
coconut
and pecans; shape into small balls.
Arrange on wax paper
and
chill 20 minutes.
In double boiler, cook chocolate chips, Hershey bars and paraffin until all is melted.
Take
first
mixture out of refrigerator and
dip into melted
chocolate
mixture.
Use
toothpicks
in balls and dip in chocolate or use
candy
spoon and set out on wax paper.
Melt oleo.
Add condensed milk, nuts, powdered sugar and coconut; mix well and roll into bars.
Put in refrigerator for 2 hours.
When hard, put toothpick in each ball and dip in hot chocolate mix.
Set on wax paper until dry.
Mix together and form into small balls.
Freeze on wax paper on cookie sheet. Melt in double boiler the chocolate chips and paraffin.
With toothpicks, dip frozen candy balls into chocolate. Makes 125 balls.
Mix all ingredients well. Roll into small balls and chill until firm. In a double boiler, melt 1 large package chocolate chips and 1/4 pound paraffin.
With toothpick, dip candy balls into chocolate mixture to coat and lay on waxed paper to cool.
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.
Cream the first 5 ingredients.
Add nuts.
Chill overnight. Roll into balls the size of a walnut.
Use powdered sugar to dip your hands into as you roll balls.
Melt chocolate and paraffin in double boiler over low heat.
Dip balls into this mixture, one piece at a time, holding each with a toothpick.
Drop on waxed paper.
This candy is moist inside and has a hard coating of chocolate.
It stays fresh several weeks in a tight container. Makes 75 servings.
Cream butter.
Add sugar and milk alternately, a little at
a time, until well mixed.
Add vanilla and nuts.
Roll into small pieces and let stand at least 4 hours.
Then melt chocolate and paraffin into a small boiler.
When slightly cool, dip each piece of candy into the chocolate mixture on end of toothpick.
Melt butter, then sift sugar into butter.
Add condensed milk, pecans, coconut, and vanilla.
Mix well.
Roll into small balls.
Place balls in refrigerator, while you melt chocolate bark in microwave or double boiler.
When chocolate is melted and smooth, dip balls and let cool on wax paper.
Combine nuts, sugar and coconut; add butter and milk. Mix well; chill. Form into balls; chill balls until firm. Melt paraffin and chocolate chips together in double boiler. Insert wooden picks into candy balls; dip into chocolate mixture. Place on waxed paper to harden.
Melt margarine; add milk, sugar, coconut and pecans.
Mix well. Chill before making balls.
Chill after you roll balls.
In double boiler, melt together paraffin wax and chocolate chips.
When melted, dip balls of candy into chocolate mixture using a toothpick.
Put onto foil-lined tray.
Sift powdered sugar.
Beat oleo with mixer.
Add sugar and vanilla; beat well.
Chop pecans until fine, but not ground up and stir into mixture.
Add coconut.
Place in refrigerator to chill. Roll into small balls. Melt paraffin and chocolate chips in top of double boiler.
Dip candy in chocolate.
Place on waxed paper to dry.
Store in airtight container.
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.