Martha Washington Balls
1/2 cup, one stick butter, room temperature
1 can sweetened condensed milk
1 teaspoon vanilla extract
2 cups shredded coconut, lightly packed
2 cups pecans, crushed
3 cups powdered sugar
6 cups semi sweet chocolate chips
1 block paraffin wax, broken into at least 6 pieces
1 tablespoon butter for coating hands when rolling balls
Begin beating butter and sweetened condensed milk at low speed. Continue to beat while adding vanilla, pecans and coconut.
Slowly add powdered sugar and beat very slowly until mixture is mixed. Mixture will be heavy and full. Cover mixture in bowl and refrigerate overnight or until ready to roll.
With buttered hands, roll filling mixture into balls, placing balls on wax paper lined baking sheet. Place full sheets in freezer to chill balls through.
In double boiler, melt chocolate chips and wax over low heat stirring occasionally until mixture is smooth. Using toothpick, dip chilled balls one at a time into melted chocolate mixture. Place balls back onto lined baking sheet twisting toothpick to remove ball.
Chill dipped balls again before layering between wax paper sheets in air tight container(s) to store.