Best Martha Washington Balls Recipes

MARTHA WASHINGTON BALLS

Steps:

• Combine all ingredients except chocolate chips.
• Refrigerate over night.
• Shape coconut mixture into walnut-size balls.
• Freeze until firm.
• Melt chocolate chips in a double boiler.
• Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
• Lay on wax paper.
• Refrigerate until set.
• Store in an airtight container.
• Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.

MARTHA WASHINGTON BALLS

Steps:

• 1. Combine softened butter, powdered sugar and the Eagle Brand milk. Add in vanilla (or 1 tsp almond extract) and mix thoroughly. Add in the nuts and coconut. (At this point I refrigerate the mixture overnight or at least 6 to 8 hours for a firm mixture. Form into bite-size balls then dip in chocolate. (You may want to place the balls back in the fridge so they will be firm when dipping them in the chocolate). Now dip them in the melted chocolate then place them onto waxed paper and allow to dry. Store in an airtight container.
• 2. *Note: If you're using either chocolate chips or candy melts and the wax, melt them together in the top of a double boiler. Dip the balls into the melted chocolate using tongs, a spoon or fork then put them on waxed paper to dry. If using almond bark candy coating simply melt bark according to package directions.
• 3. *Hint: You can buy colored candy melts and cover the balls in the different colors as well as the chocolate. That makes a really festive presentation.
• 4. TIP: Leave the butter (or margarine) out overnight or at least for several hours. You want it to be very soft. This candy freezes very well. No thawing is necessary.
• 5. *Here's a photo of the almond bark candy coating that I use.

MARTHA WASHINGTON BALLS

Steps:

• 1. Mix everything together except chocolate chips and paraffin wax. Chill.
• 2. Roll into small balls and chill again.
• 3. Melt chocolate and paraffin wax together in a double boiler. Dip the balls in chocolate mixture. Place on wax paper to cool.

COCONUT BON-BONS (MARTHA WASHINGTON BALLS) RECIPE - (5/5)

Steps:

• 1. Mix sugar, milk and coconut. 2. Melt butter and pour over pecans. Add pecans to sugar mixture. Shape into balls and place on cookie sheet. Chill 3. Melt chocolate chips/parafin. 4. Dip chilled balls into melted chocolate by toothpicks.

MARTHA WASHINGTON'S CANDY BALLS RECIPE - (4.4/5)

Steps:

• Mix together sugar, sweetened condensed milk, vanilla, and butter. Add coconut and pecans. Chill until firm enough to handle. (I put mine in to chill faster) Roll into balls, place on cookie sheet, chill in freezer while melting chocolate bark. You can melt chocolate in double boiler or microwave. Dip chilled balls in chocolate and transfer to wax paper to cool. I melt chocolate half at a time or it gets too thick. (unless you have a helper for dipping) This makes a bunch. Plenty to give as gifts. I've also cut the recipe in half and it works well. Also, they are very rich so I roll the balls small enough for one bite.

MARTHA WASHINGTON BALLS

Steps:

• 1. Mix first 5 ingredients together & chill in freezer for about 5-10 minutes.
• 2. Dip hands in confectioners' sugar to prevent the mixture from sticking to your hands. Roll out 1/2in to 1in size balls until mixture is gone.
• 3. Insert toothpick into each ball then set in freezer again to chill.
• 4. While balls are chilling, melt down the block of parafin wax. Once wax is melted add the chocolate chips & stir until melted & smooth.
• 5. Dip each ball into chocolate until all are dipped & coated. You may add as many coatings of chocolate as you prefer. I prefer 2 coatings.
• 6. Return balls to freezer again until the chocolate is set then remove toothpicks & enjoy!!

MARTHA WASHINGTON BALLS

Steps:

• combine all ingredients (except chocolate) shape coconut mixture into walnut-size balls. freeze until firm
• Melt chocolate in double boiler
• Pierce ball with tooth pick, dip in chocolate
• Lay on wax paper, refrigerate until set