Martha Washington Candies

Recipe View Gather all ingredients, ensuring butter is softened and pecans are toasted for optimal flavor. (5 minutes)

Recipe View In a large mixing bowl, cream together the softened butter and sifted confectioners' sugar until light and fluffy. This incorporates air and creates a smoother texture. (5 minutes)

Recipe View Gradually add the sweetened condensed milk, mixing until fully incorporated and the mixture is smooth and homogenous. (3 minutes)

Recipe View Stir in the shredded coconut, toasted pecans, and vanilla extract. Mix thoroughly with a sturdy spoon until all ingredients are evenly distributed. (5 minutes)

Recipe View Cover the bowl and chill the mixture in the refrigerator until firm enough to handle and shape, approximately 30 minutes to 1 hour. This step is crucial for preventing the candies from spreading. (30-60 minutes)

Recipe View Line baking sheets with wax paper or parchment paper. This prevents sticking and makes cleanup easier.

Recipe View Remove the chilled mixture from the refrigerator. Using a spoon or small cookie scoop, form the mixture into small, even balls. Place the balls onto the prepared baking sheets. (20 minutes)

Recipe View Chill the formed candies in the refrigerator until very firm, at least 2 hours, or preferably overnight. This ensures they hold their shape during the chocolate dipping process. (120+ minutes)

Recipe View Gently melt the semisweet chocolate chips (or chopped couverture chocolate) in a double boiler over simmering water, or in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and glossy. Be careful not to overheat the chocolate, as it can seize. (10 minutes)

Recipe View Using a toothpick or dipping tools, carefully dip each chilled candy ball into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing the dipped candy back onto the wax paper-lined baking sheet. (30 minutes)

Recipe View If desired, sprinkle the dipped candies with extra chopped pecans or shredded coconut before the chocolate sets. (5 minutes)

Recipe View Allow the chocolate-covered candies to cool completely at room temperature, or in the refrigerator for faster setting. (60 minutes)

Recipe View Once the chocolate is firm, store the Martha Washington Candies in an airtight container in a cool, dry place. They can also be stored in the refrigerator for longer shelf life.