Tis the season for candy making. I couldn’t let another season go by without making fudge (I didn’t make it last year). Around 1979 or so, I had my first piece of Martha Washington candy. It’s known by a variety of names: Martha Washingtons, Southern Pecan Balls, Martha’s Bon Bons, Martha’s candy (these are the names I know about). The texture is a cross between southern pecan fudge and a bon-bon, and it’s made with that magical ingredient found in many good candies: sweet condensed milk.
This recipe is easy to make. Mix together all the ingredients (except the chocolate and wax), shape the dough into 1-inch balls, and chill until the dough is solid and hard.
Melt the wax and chocolate chips in the top of a double boiler. Working quickly, use a tooth pick to dip each piece of dough in the chocolate. The recipe makes about 100 pieces of candy, so divide the dough in 3 or 4 batches and keep them refrigerated until you’re ready to dip them. I had a few go soft while I was dipping them in chocolate. The soft pieces will fall apart in the chocolate and melt away. I like to keep the candy chilled.
- 3 cups chopped pecans
- 1 can sweetened condensed milk
- 2 pounds confectioners' sugar
- 2 sticks of butter, melted
- 1 teaspoon vanilla
- 1 12-ounce package semi-sweet chocolate chips
- ¼ pound paraffin wax
- Mix pecans, milk, sugar, melted butter, and vanilla together, shape into balls, and refrigerate for several hours or until hard.
- Melt wax and chocolate chips in top of double boiler. Use tooth picks to dip chilled candy balls in chocolate mixture and place on wax paper to cool. Store candy in air tight container and refrigerate.