Twelve Days of Christmas
Hello, Folks! We will celebrate this holiday season with a “Twelve Days of Christmas” tribute to my favorite candy/treats that my family and I love to make each Christmas. Check back for the next 5 days or Days 1 through 6 to see a new recipe and find something that you like and will share with your family.
Have you ever wondered why this candy is called “Martha Washingtons”?
Back in the 1890s, Elie Sheetz created a candy store called The Martha Washington Candies store; she was able to grow her chain of stores to well over 300 locations. The stores were doing great in the 20’s until the Great Depression hit, and folks could not afford the luxuries of purchasing sweets. The stores eventually closed, but this particular recipe has been handed down and now is served as a holiday treat.
My mother made these for Christmas along with Peanut Butter Balls every year, but as a kid I just never really cared for the coconut. Thank goodness my palate has changed, and I do like them now, but I mainly make these for my wife. This is one of her favorite candies that I make during this season. My mother-in-law loves them as well. Any time we get a chance to go up north and visit them for the holidays, I make some for her because she loves this candy.
If you do not like coconut then you can leave it out, but that would not be a true Martha Washington. In my version of this recipe, I have learned that the mixture should be thoroughly chilled before shaping the balls. Then, I freeze them for at least an hour before dipping in the chocolate candy coating. However, if you need to make a large batch and don’t have time to dip them all at once, you can keep them frozen until you’re ready.
- 4½ cups of powdered sugar
- ¾ can Eagle Brand milk
- 1 cup nuts
- ½ cup sweetened, shredded coconut
- 2 sticks of butter @ room temperature
- 1 16 oz bag of semi-sweet chocolate chips
- ½ block of paraffin wax
- Mix all ingredients in a bowl and then chill in refrigerator for about 3 hours.
- I use gloves here and a melon baller to form small balls. You can do them by hand.
- Place on wax paper or tinfoil, and place in freezer for 1 hour.
- Then take off cookie sheet and place in a zip lock bag. (They will stay fresh for several months.)
- In a double boiler, melt ½ block of paraffin wax. Add the chocolate chips and allow to melt.
- Turn off flame before dipping.
- With toothpicks (or any dipping tool) dip each ball.
- If the chocolate mixture begins to harden, place back over heat.
- (I also place a water bowl next to me that way once my hands get sticky, I use the water to clean them and keep on going.)