Martha Washington Candy

1. 1

   Mix milk, vanilla and margarine into confectioners sugar. Mix until smooth dough forms.

2. 2

   Add more confectioners sugar as needed.

3. 3

   Dough should not be sticky.

4. 4

   Lay a piece of wax paper on table to roll dough on.

5. 5

   Divide dough into thirds.

6. 6

   Roll one section of dough at a time.

7. 7

   It should be no thicker than 1/4 inch thick.

8. 8

   Spread 1/3 of the peanut butter on thickly, adjust thickness of peanut butter to own preference.

9. 9

   Roll up in log type shape.

10. 10

    Wrap with Saran Wrap and refrigerate.

11. 11

    After chilled, cut into 1/2 inch thick slices and serve.

12. 12

    Can be stored in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.