1. Prepare the Filling:

• In a large mixing bowl, combine the sweetened condensed milk, powdered sugar, shredded coconut, chopped pecans, and vanilla extract. Stir until well mixed. The mixture will be thick and sticky, but that’s okay.

2. Form the Candy Centers:

• Using your hands or a spoon, scoop out small amounts of the mixture and roll them into balls or shape them into small ovals. Place the shaped candy centers onto a baking sheet lined with wax paper or parchment paper. Continue until all of the mixture is used up.

3. Chill the Centers:

• Refrigerate the candy centers for at least 30 minutes, or until they are firm. Chilling helps them hold their shape when dipping in chocolate.

4. Melt the Chocolate:

• While the candy centers chill, melt the chocolate chips in a heatproof bowl over a double boiler, or in the microwave in 30-second intervals, stirring in between until smooth. If desired, add a tablespoon of vegetable oil to the melted chocolate to help it coat the candy more smoothly.

5. Dip the Centers:

• Once the candy centers are chilled and firm, use a fork or dipping tool to dip each piece into the melted chocolate, ensuring it is fully coated. Tap the fork on the edge of the bowl to remove excess chocolate.

6. Let the Chocolate Set:

• Place the dipped candies back onto the parchment-lined baking sheet. Let them sit at room temperature or refrigerate for about 30 minutes to allow the chocolate to set completely.

7. Serve or Store:

• Once the chocolate is set, your Old Fashioned Martha Washington Candy is ready to enjoy! Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer storage.