Martha Washington Candies

Ingredients:

• 110 g butter (room temperature)
• 350 g of powdered sugar
• 200 gr. concentrated milk
• 1 cup sweetened coconut flakes
• 1 cup toasted pecans (chopped)
• 1 teaspoon vanilla extract
• 1/8 tsp salt
• 450 g Candy Melts
• 85 g of Candy Melts white chocolate glaze (optional)

Preparation:

1. Prepare a baking sheet by lining it with waxed or parchment paper.
2. In a large bowl, beat the butter, powdered sugar, salt and evaporated milk until light and fluffy.
3. With the mixer running on low speed, add the coconut, pecans, and vanilla to the mixture and mix thoroughly. The mixture will be thick. Refrigerate for 2-3 hours until firm enough to form truffles.
4. Using a candy scoop, form the mixture into small 2.5 cm balls and place them on the prepared baking sheet. You should have 55 truffles. Dust your hands with powdered sugar if the mixture is too sticky. Return the balls to the refrigerator to chill while you prepare the chocolate for the coating.
5. Place the Candy Melts in a large, suitable bowl and melt in the microwave, stirring every 30 seconds to prevent overheating. Stir until smooth and let cool slightly: it should be warm, but not hot.
6. Using two forks, dip the candies into the melted icing. Let any excess icing drip into a bowl, then place the finished candies on baking sheets. Repeat until all the candies are coated.
7. If you want to decorate the candies with white stripesMelt the white chocolate in a small bowl in the microwave. Dip a fork in the icing and run it over the chocolate-covered candies, leaving streaks. Alternatively, place the melted icing in a plastic bag and snip off the corner. Use this homemade piping bag to pipe thin strips of white chocolate onto the finished truffles. Refrigerate the candies until the top layer hardens.
8. These candies can be stored in an airtight container in the refrigerator for up to 2 weeks. For best flavor and texture, let them come to room temperature before serving.