Martha washington balls recipe

1. Make the dough:

   Add the powdered sugar, melted butter, sweetened condensed milk, and vanilla to a medium bowl and whisk until completely combined.Use a spatula to gently fold in the coconut flakes and chopped pecans. Cover the mixture with plastic wrap and refrigerate for at least 20 minutes.

2. Make the balls:

   Line a large baking sheet with parchment paper. Gently roll it into a ball and place on your parchment-lined baking sheet. Don’t worry about it being perfect—the chocolate coating will help cover any uneven spots. If the mixture becomes too warm at any point, stick it in the fridge for several minutes. 

   Repeat with the remaining mixture. Chill the balls uncovered in the fridge for at least 30 minutes.

3. Coat the balls:

   Divide the chocolate-flavored melting wafers evenly into two small to medium-sized microwave-safe bowls. This coating hardens quickly, so I work in batches.
   
   Follow the instructions on the chocolate-flavored melting wafers bag to melt the first bowl of wafers. Remove the candy balls from the fridge. Insert a toothpick into the center of one ball and gently dip it into the melted chocolate, using a spoon to coat any bare spots. Place the coated ball back onto the parchment-lined baking sheet, using a second toothpick to help loosen the ball if necessary.

4. Add toppings:

   Immediately after dipping the ball, use the spoon to swirl a little extra chocolate on top of the ball to cover the hole from the toothpick. Before the chocolate melts, add any toppings you like.

   Once you’ve used up the chocolate, melt the next bowl of wafers and coat the remaining balls.

   Simple Tip!

   The chocolate-flavored coating hardens quickly, so make sure you work fast to add your toppings. If they dry too fast, simply add an extra swirl of melted chocolate on top and sprinkle on the toppings.

5. Storage:

   Once the chocolate sets, the candy should be stored in an airtight container in the fridge. I recommend storing them in mini muffin paper liners in a single layer so they don’t stick together or get squished. They will last up to 2 weeks in the fridge. 

   To freeze, lay between pieces of parchment or waxed paper in freezer-safe containers. Store in the freezer for up to 3 months. Allow the candies to come to room temperature on the counter before consuming.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.