Mom's Favorite Candy (Martha Washington Balls)

 

 

 

2 boxes of powdered sugar

1 can Eagle Brand Milk

7 oz angel flake coconut

1 stick of butter melted

2 cups chopped pecans

1 tbsp vanilla

Mix together and chill for a couple of hours. This makes it easier to form into balls. In double boiler-melt approximate 12 oz Semi Sweet chocolate chips (I use Nestle’) and 1 bar of gulf wax (you find this in the canning section at the supermarket).

Make mixture into balls and place on wax paper. Dip in chocolate using the toothpicks and tap off slightly. You can swirl the leftover chocolate on top to make a design. This makes approximately 125 balls.

Chocolate Covered Pecans

Chocolate Covered Pecans

 

 

 

 

 

 

1 bag of Chocolate Almond Bark

1 bag of pecans (Halves or pieces)

Wax paper

Mix chocolate in a bowl in 30 second increments, and stir until smooth. Add half the bag of pecans and coat them in chocolate. Continue to add the pecans until they are all covered in chocolate. Lay the wax paper on the counter, and drop the candy by spoonfuls onto the wax paper. I make them all different sizes of nut clusters. Continue to make batches of this until you run out of chocolate or pecans, whichever comes first!

The candy will cool and store in an air tight container.

Chocolate Covered Pretzels

Chocolate Covered Pretzels

I love chocolate covered pretzels since I am not a big fan of nuts.

1 bag of Semi Sweet Chocolate Chips

1/2 bag of pretzels

1 box of Powdered Sugar

2 tbsp vegetable oil

Melt chocolate and vegetable oil in microwave. Stir every thirty seconds, until melted. Add 2 cups of pretzels, and stir unto chocolate until well coated. Add pretzels until you get a small amount of chocolate covering the pretzels. Place powdered sugar in a large zip lock bag. Add small amounts of chocolate covered pretzels and shake until covered with the powdered sugar. Let your pretzels cool and then put in an air tight container if not serving immediately. These go fast at parties!