Candy mixture is too gooey to roll into balls...need advice, I really want to get this right!?

Question

I am trying to make Martha Washington candy. I am supposed to be able to roll the mixture into balls for dipping in chocolate but the mixture is so gooey, it's impossible. Could I be overmixing? What am I doing wrong? Also, going by the recipe, the chocolate has a waxy taste to it. Is anyone familiar with how to properly use cake parafin and how much should I be using? This is my all-time favorite Christmas treat and I really want to be able to make it and add it to the fudge treats we give to my kids teachers every year.

kelly g · Accepted Answer

I make peanut butter balls and you have to use a little bit of flour but dont over do it all do not over cook your chocolate or the parrifin will get waxy

Anonymous · Answer

You do not really need the parafin.  Here is another recipe that may be better:

Martha Washington Candy

2 lbs. Powered Sugar
4 cups Pecans
1 lb. Chocolate plain bars(1 Semi-Sweet 1 Unsweetened) melted over hot water
1 can Eagle brand milk
1 tbsp. Vanilla

1/2 lb. butter

Directions:
Cream butter. Add powered sugar and milk. Add vanilla and pecans.

Drop on waxed paper. Refrigerate 3 hours.

Dip in chocolate with a toothpick.

I would go slow when mixing in the Eagle Brand milk and it may not take all of the can, although, all the recipes I have looked at cal for a can of Eagle Brand

lots_of_laughs · Answer

Looking at the recipe.. the only liquidy stuff is the margarine and the cream cheese.  

Those two items will get gooey if they get too warm - from sitting out or overmixing.  

Put it in the fridge for an hour and see if it firms up... which it should since the cream cheese and margarine tend to do.

If it's still too gooey add more of the dry ingredients.

fatiima · Answer

Try this recipe:

MARTHA WASHINGTON CANDY
Printed from COOKS.COM

--------------------------------------------------------------------------------


1 stick butter
2 boxes powdered sugar
1 can sweetened condensed milk
1 c. pecans
1 c. coconut
6 oz. semisweet mint flavored chips
1/4 lb. paraffin

Cream butter, 1 box powdered sugar and condensed milk. Add the other box of sugar, pecans and coconut (mixture will be thick). Roll out in small balls and place in refrigerator to harden.
In double boiler, put mint chips, and paraffin. Let melt well. Dip chilled balls into it, put on wax paper until hard.

Kat H · Answer

You could probably skip the wax altogether.  Chocolate chips are waxy to begin with and are hard at room tempreture.  If your mix is too gooey, you could add more coconut or nuts to spread the mix thinner.

Anonymous · Answer

you may be over mixing...are you using crisco (same as oleio and margerin) or butter? because they have differnt moisture contents which will affect your dough consistancy.

if it's a very old recipe it may be assumed that the powered sugar would be packed which is something we NEVER do in modern recipies...if it should be packed it would help absord the excess moisture.

I would suggest "dolloping" it goo onto waxed paper and freezing it instead of trying to make balls of the stuff.

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Candy mixture is too gooey to roll into balls...need advice, I really want to get this right!?

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