Anyone have the recipe for Martha Washington candy?

Question

This was made with butter, Karo syrup, and marshmello fluff, it cooked up very fast. An old receipe of the fifties.

Answer 1

1. 2 boxes confectioner's sugar, sifted
1 can sweetened condensed milk
4 c. chopped pecans
1/2 lb. semisweet chocolate squares.
1 block paraffin
1 stick butter
1 tsp. vanilla

Combine first 4 ingredients in mixing bowl and beat until creamy. Blend in pecans. Roll into balls the size of walnuts, using additional confectioner's sugar on hands. Melt chocolate and paraffin in top of double boiler over low heat. Dip balls in chocolate mixture with toothpicks. Drop onto waxed paper.

2. Ingredients:
1 stick butter
1 cup Eagle brand milk
2 boxes powdered sugar
1 large can coconut
2 1/2 cups pecans, chopped
1 TB vanilla
1 pkg. chocolate bark coating

Preparation Instructions:
Combine all ingredients, except for chocolate bark and pecans. Add pecans. Mix with hands and form into balls. Place on cookie sheet covered with wax paper. Put a toothpick in each one and place in freezer until frozen. Melt chocolate bark. Dip candy balls into chocolate to form coating. Let dry and remove picks. I usually make 1/2 of the recipe because it makes a lot of candy.

And some great recipes here:
http://www.floras-hideout.com/recipes/cake-ALL.html

Answer 2

MARTHA WASHINGTON CANDY

1 stick butter, room temp.
2 lbs. powdered sugar
14 oz. coconut
1 can Eagle Brand milk
2 c. chopped nuts

Mix all together with hands. Make into small balls and let stand at least 2 hours. Melt large bag and a small bag of chocolate chips (18 ounces) in double boiler with 1/2 bar of canning wax. Dip balls with fork and put on waxed paper to cool. Almond bark, brick chocolate can be used, omit the canning wax.
Used to make the for my kids..