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Martha Washington Candy

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Ingredients
  

For the Candy:

  • 2 pounds confectioners' sugar
  • ½ cup butter, softened
  • 14 ounces sweetened condensed milk
  • 1 tsp. vanilla extract
  • 2 cups pecans, finally chopped
  • 2 cups sweetened coconut 

For the Chocolate Dip:

  • 12 ounces semi-sweet chocolate chips
  • 2 tsp. Crisco

Instructions
 

For the candy:

  • Prepare a large baking sheet by covering with wax or parchment paper; set aside.
  • In a large bowl, cream together butter, sweetened condensed milk and vanilla.
  • Add confectioners' sugar; mix well to combine. 
  • Add chopped pecans and coconut; again, mix well to combine.
  • Roll the candy mixture into 1-inch balls.
  • Place candy on the prepared baking sheet.  
  • Place in the freezer and freeze balls for 30 minutes; alternatively, place in the refrigerator for 2 hours. 

For the chocolate dip:

  • Using a double boiler, over medium heat, melt the chocolate chips and Crisco.
  • Remove frozen or refrigerated candy balls from the refrigerator; dip in the melted chocolate to totally cover the balls.
  • Set on a piece of wax paper or wire rack to dry. 

Notes

Feel free to use the milk chocolate candy coating which can be melted in the microwave.
Do not refrigerate as this will cloud the chocolate; they are best stored in an airtight container and stored at room temperature.