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martha washington balls

(3 ratings)
BeachChic avatar
Recipe by
Bea L.
@BeachChic
Emerald Isle, NC

These are also called Bon Bons. This recipe is from my dear, sweet, precious mama's church cookbook, which she gave one to me and one to my sister years ago. I sure do miss my mama!!! My sister & I use to make these every Christmas. 12/17/10: I also covered some with purple and some with yellow candy melts for my son and his family to take to the bowl game in Washington, DC. We are big East Carolina University fans and those are the ECU colors.

(3 ratings)
yield serving(s)
method No-Cook or Other

Ingredients For martha washington balls

  • 16 oz
    powdered sugar
  • 1 stick
    butter, softened
  • 14 oz
    can sweetened condensed milk
  • 2 tsp
    vanilla extract*
  • 3 c
    chopped pecans (optional)
  • 1 1/2 c
    baker's angel flake coconut
  • dash of salt
  • 12 oz
    *chocolate chips or candy melts
  • 1/2
    *bar paraffin wax
  • *i just use almond bark candy coating rather than the chocolate chips and paraffin wax

How To Make martha washington balls

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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