Ingredients:

  • 1 (14-ounce) can Sweetened Condensed Milk
  • 1/4 cup Unsalted Butter, softened
  • 1 teaspoon Vanilla Extract
  • 1 cup Pecans, coarsely chopped, toasted
  • 1 cup, loosely packed Sweetened Shredded Coconut
  • 4 cups Powdered Sugar (Icing Sugar), sifted
  • 1/4 teaspoon Fine Sea Salt
  • 10 ounces Good Quality Dark Chocolate (60-70%) (Optional coating)
  • 1 teaspoon Vegetable Shortening or Coconut Oil (optional, for thinning chocolate)

Instructions:

  1. Toast the nuts: Spread the pecans on a dry baking tray and toast in a preheated oven (350°F / 175°C) for 5–7 minutes, or until fragrant. Let them cool completely before proceeding.
  2. Combine Wet Ingredients: In a large bowl, whisk together the softened butter, condensed milk, vanilla extract, and salt until the mixture is smooth and homogenous.
  3. Incorporate Dry Ingredients (Part 1): Fold in the cooled, toasted pecans and the shredded coconut. Mix thoroughly using a sturdy spatula.
  4. Add the Sugar: Gradually add the sifted powdered sugar, one cup at a time. The mixture will quickly become very stiff and eventually form a thick, pliable dough.
  5. Knead Lightly: Once too thick to stir, use clean hands, lightly dusted with powdered sugar, to briefly knead the mixture in the bowl until all the sugar is incorporated and the mass holds together.
  6. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to easily handle without sticking.
  7. Shape: Line a baking sheet with parchment paper. Using a small scoop or tablespoon, portion the chilled dough and quickly roll the portions between your palms into uniform 1-inch balls.
  8. Optional Chocolate Melting: If dipping, gently melt the chocolate (and optional shortening/oil) using a double boiler or in the microwave until smooth and glossy.
  9. Dip the Candies (Optional): Drop one candy ball into the melted chocolate. Turn quickly to coat, then lift out using a dipping fork, allowing excess chocolate to drip off. Place the coated candies back on the parchment-lined tray.
  10. Final Setting: Allow the chocolate to set completely at room temperature or chill briefly in the refrigerator (about 15 minutes). Store the Martha Washington Candy in an airtight container.