Pecan Coconut Cream Candy
Recipe for easy cream candy filled with coconut and pecans. Akin to Martha Washington's.
Servings: 50 Candies
Calories: 171kcal
Ingredients
- 1/2 cup butter melted and cooled
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups pecan chips
- 2 cups shredded sweetened coconut
- 4 cups powdered sugar
- 16 ounces milk chocolate candy bars cut into small pieces
- 1/2 block edible paraffin wax chopped into small pieces, I use Gulf Wax
Instructions
- Add melted butter, sweetened condensed milk, and vanilla to a bowl.
- Mix until well incorporated.
- Add coconut and pecans.
- Stir until well mixed.
- Add powdered sugar.
- Mix until no dry powdered sugar is visible.
- Roll in balls about the size of large grapes.
- Place onto a plate or baking sheet.
- Place in refrigerator and allow to chill for at least an hour.
- Add chopped chocolate and paraffin wax to the top of a double boiler.
- Heat over medium heat, stirring frequently until melted and smooth.
- Alternately, you can melt chocolate and paraffin in the microwave using half power at 30-second intervals, mixing in between 30-second zaps in the microwave.
- When chocolate is melted and smooth, remove balls from the refrigerator and set near your workspace.
- Lay out parchment paper, wax paper, or a cooling rack near your workspace.
- Dip balls into chocolate, turning to cover entirely with chocolate.
- Remove from chocolate and place onto your paper or rack.
- Allow chocolate to set completely before moving.
Notes
Drained, dried, chopped maraschino cherries can be added.
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 23.5g | Protein: 1.7g | Fat: 7.8g | Saturated Fat: 5.2g | Cholesterol: 11mg | Sodium: 44mg | Fiber: 0.8g | Sugar: 21.9g
