Candy

Martha Washington Coconut Candy

  • 1/4 pound Butter
  • 4 tablespoons Eagle Brand milk
  • 1 cup Coconut, shredded
  • 1 pound Confectioner's sugar
  • 1 tablespoon Vanilla extract
  • 1/4 teaspoon Salt
  • 4 squares Chocolate, semi-sweet
  • 2 square-inches Paraffin

    • Cream butter. Add milk gradually. Siftsugar and add gradually. When the mixture is stiff, knead with hands until sugar is thoroughly mixed. Add vanilla, salt, and coconut. Pinch off by spoonfuls, roll into balls. Melt chocolate and paraffin in top of double boiler. Dip candy in chocolate and place on waxed paper.

    NOTE: I also like to increase thecoconut to as much as 5 cups in this recipe. The candy tastes just like Mounds!

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Doug and Tricia Patrick of Prince George,VA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!