Martha Washington was the wife of the first US president and first lady White House. Martha is mentioned in some journalistic editions as a “ghost of the past.” However, these creamy candies in chocolate glaze do not have any unpleasant associations in a small amount of their use does not even affect the figure, and they are very easy to cook. Sweet stuffing in these homemade sweets made from coconut and fried nuts Pecan. Nutritional Information per Serving: (one 4 total) Calories 503, total fats 31 g., saturated fats g., proteins 5 g., carbohydrates 54 g., fiber g., cholesterol mg., sodium mg., sugar g.
The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA
Time: 40 мин. Difficulty: Easy Servings: 14 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. butter (room temperature)
- 350 gr powdered sugar
- 200 gr. concentrated milk
- 1 tbsp. sweetened coconut flakes
- 1 tbsp. toasted pecans (chopped)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 450 gr Candy Melts tablets
- 85 gr. white chocolate glaze Candy Melts (optional)
Recipes with similar ingredients: chocolate, milk concentrated, coconut, pecans, powdered sugar, vanilla extract
Recipe preparation:
- Prepare a baking sheet by covering it with wax or parchment. paper.
- In a large bowl, beat butter, icing sugar, salt and concentrated milk to a light airy consistency.
- By running the mixer at low speed, load with pulp coconut, pecans and vanilla and well mix. The mass will be dense. Put in the refrigerator for cooling for 2-3 hours, until it hardens sufficiently to it was possible to sculpt truffles.
- Use a candy spoon to make small 2.5 cm balls and place them on the prepared pan. You should get 55 truffles. Sprinkle your hands if necessary icing sugar if the mixture is too sticky. Re-set blanks in the refrigerator so that they cool while you cook chocolate for glazing.
- Place Candy Melts in a large suitable bowl and melt in microwave, stirring every 30 sec. so that the mass does not overheated. Stir until smooth and let cool slightly: it should be warm, but not hot.
- Use two forks to dip the candies into the melted icing. Let the excess glaze drain into a bowl, then place the finished sweets on baking sheets. Repeat until you have covered all the sweets.
- If you want to decorate sweets with white stripes, melt white chocolate in a small bowl in the microwave. Dip the plug in glaze and pass it over the chocolate covered sweets, leaving strips. Alternatively, you can put the melted icing in plastic bag and trim the corner – with the help of such a homemade squeeze thin strips of white chocolate onto a cooking bag ready-made truffles. Put the candies in the refrigerator until hardened. top layer.
- These sweets can be stored in an airtight container in refrigerator for up to 2 weeks. For better taste and texture before feed them to warm to room temperature.
