Post by cuteascountry_Shortcake on May 18, 2005 23:34:22 GMT -6
Martha Washington Cremes (Submitted by Marilyn)
2 boxes (32 oz.) Confectioner's Sugar
1 can (14 oz.) Sweetened Condensed Milk
1 cup Butter- room temperature
1 teas. Vanilla
1 cup Pecans - finely chopped
1-1/4 lbs. Semi-sweet Chocolate Morsels
2 - 3 inches square Paraffin - grated
Mix powdered sugar with sweetened condensed milk and butter. Add Vanilla and pecans. Stir well. Spread out flat on a very lightly oiled cookie sheet (9" x 13") and cool in refrigerator (15 - 20 minutes). Cut into 1 inch squares. Dust your hands with powdered sugar and roll each square into a ball. Place on waxed paper. Insert a toothpick to use as a handle when dipping into melted chocolate/paraffin. Return balls to refrigerator.
Melt chocolate morsels with grated paraffin in a microwave safe bowl 2-3 minutes, check, and add more time as necessary. Stir until smooth. I found that by using a warming tray (Salton - no open flame) the chocolate would stay liquid and melted. Dip the creme balls into the chocolate and swirl to cover. After the chocolate sets, remove the toothpicks and drop chocolate by teaspoonful to cover the hole.
Note: The last time I made this I ran out of dipping chocolate, so I increased the chocolate by 1/4 pound.
YIELD: 117 Chocolate covered cremes (3/4" diameter)
This recipe was found at:
www.tinkertech.net/recipes/archives/desserts_breads/