Martha Washington Balls - Master Cookbook Recipe # 373

Name: Martha Washington Balls - Master Cookbook Recipe # 373
Prep time: 30 min
Total time: 30 min
Yield: 36-48
Cuisine: Southern
Ingredients: 3/4 lb. confectioners' sugar, sifted; 7 oz. (1/2 can) sweetened condensed milk; 7 oz. sweetened flaked coconut (Baker’s brand recommended); 1/4 cup salted butter, softened; 1 cup pecans, chopped; 1 tsp vanilla extract; 1/4 tsp salt; 12 oz. semi-sweet or milk chocolate baking chips; 1 Tbsp vegetable shortening

A holiday tradition in many Southern homes, these Martha Washington Balls from Collard Valley Cooks are a rich, decadent combination of coconut, pecans, and sweet cream, all tucked inside a crisp chocolate shell. They are simple to make and always look beautiful on a Christmas candy platter!

This is recipe #373 in Tammy’s Master Cookbook.

Prep time: 30 minTotal time: 30 min Chill Time: 2 hrs

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Ingredients

3/4 lb. confectioners' sugar, sifted
7 oz. (1/2 can) sweetened condensed milk
7 oz. sweetened flaked coconut (Baker’s brand recommended)
1/4 cup salted butter, softened
1 cup pecans, chopped
1 tsp vanilla extract
1/4 tsp salt
12 oz. semi-sweet or milk chocolate baking chips
1 Tbsp vegetable shortening

Instructions

Mix the Filling: In a large bowl, combine the sifted confectioners' sugar, sweetened condensed milk, coconut, softened butter, chopped pecans, vanilla, and salt. Mix thoroughly until well combined.
Form the Balls: Roll the mixture into small, bite-sized balls (about 1 inch). Place them on a greased cookie sheet.
Prep for Dipping: Insert a toothpick into each ball to make dipping easier later. Place the sheet in the refrigerator and chill thoroughly (at least 1-2 hours) so they hold their shape.
Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and shortening. Microwave in 30-second intervals, stirring in between, until smooth and glossy. Be careful not to overheat or burn the chocolate.
Dip and Set: Using the toothpicks, dip each chilled ball into the melted chocolate to coat completely.
Cool: Place the dipped balls onto parchment paper. Remove the toothpicks and let them sit until the chocolate is firm and set.

Notes

Tammy’s Tips

"Option: Roll the balls in toffee pieces or other chopped nuts if desired!" These candies are very sweet and rich, so I like to keep them on the smaller side. If you find the mixture too sticky to roll, just pop the bowl in the fridge for a few minutes to firm up before forming your balls. They store beautifully in a cool place or the refrigerator!