Martha Washington Candies: Classic Old-Fashioned Chocolates

CANDY FILLING:

• 1 c. butter softened
• 1 T. vanilla extract
• 1 (14 oz.) can sweetened condensed milk
• 4 c. confectioners’ sugar
• 1 (14 oz.) pkg. sweetened shredded coconut
• 1 (10 oz.) jar maraschino cherries drained and finely chopped
• 3 c. pecans chopped

CHOCOLATE COATING:

• 6 c. semi-sweet chocolate chips divided
• 1 T. coconut oil or shortening divided

• CANDY FILLING: In a large mixing bowl, beat the softened butter, vanilla extract, and sweetened condensed milk with an electric hand mixer until the mixture is smooth and creamy. Gradually add the confectioners’ sugar while beating, scraping the bowl as needed, until the dough is evenly combined and workable.
• Stir in the shredded coconut, chopped maraschino cherries (well drained), and the chopped pecans. Beat on low speed or mix gently by hand just until everything is evenly distributed. Cover the bowl and chill in the refrigerator for at least 2 hours, or overnight, so the filling firms up and is easy to shape.
• Prepare two rimmed baking sheets by lining them with parchment or waxed paper. This will keep the formed candies from sticking and makes cleanup simple.
• Using a small scoop or a tablespoon measure (about 1½ tablespoons), portion the chilled filling and roll into balls between your palms. Place the balls on the prepared sheets and return them to the refrigerator until they are firm. Work in batches so the remaining filling stays cold; cold centers dip more cleanly and hold their shape.
• CHOCOLATE COATING: Melt the chocolate in two batches. For each batch, combine 3 cups of semi-sweet chocolate chips with 1½ teaspoons of coconut oil or shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each interval, until the chocolate is fully melted and glossy. If you prefer, use a double boiler to melt the chocolate gently.
• Dip each chilled candy ball into the melted chocolate using a dipping fork or two forks. Roll to coat completely, lift and tap gently against the side of the bowl to remove excess chocolate, then transfer back to the parchment-lined sheet. Repeat until all candies are coated, reheating the next batch of chocolate as needed. For a smoother shine, you can add a tiny extra pinch of coconut oil to the chocolate when reheating.
• Once coated, let the candies set at room temperature or place the baking sheets in the refrigerator for faster setting. When the chocolate has fully hardened, store the candies in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage. Allow chilled candies to come closer to room temperature briefly before serving for the best flavor and texture.