Condensed Milk Pecan Balls are one of my favorite no-fuss candies to make during the holidays. I love how they pack a creamy, almost fudge‑like center full of crunchy pecans, all wrapped in a smooth shell of dark chocolate. Each bite feels indulgent and festive, and they look gorgeous piled high on a platter, ready for parties, cookie trays, or homemade gift boxes.
What makes these condensed milk pecan balls so special is how simple the ingredient list is compared with how fancy they look. Sweetened condensed milk acts as the rich, sticky base that binds everything together, while chopped pecans add texture and a toasty, nutty flavor. A touch of flour helps firm the mixture so it rolls cleanly into balls, and vanilla rounds out the flavor with a warm, bakery-style aroma. Once the chilled pecan centers get dipped in melted dark chocolate candy melts, you get a beautiful, glossy coating that snaps slightly when you bite in, revealing the creamy, nut‑studded center.
Ingredients for Condensed Milk Pecan Balls
- 1 cup pecan halves (chopped)
- 14 oz sweetened condensed milk
- 1 ½ tablespoons all‑purpose flour
- ½ teaspoon pure vanilla extract
- 2 cups dark chocolate candy melts
These quantities make a generous batch, perfect for gifting or sharing. You can easily scale the recipe up or down depending on how many candies you need.
How to Make Condensed Milk Pecan Balls
Step 1: Toast and chop the pecans
I like to start by toasting the pecans lightly to bring out their natural oils and deepen their flavor. I spread the pecan halves on a baking sheet and toast them in a 325°F (165°C) oven for about 6–8 minutes, stirring once, just until they’re fragrant. After they cool slightly, I chop them into small pieces—enough to give texture, but not so big that they poke through the candy coating.
Step 2: Mix the pecan filling
In a mixing bowl, I combine the chopped pecans, sweetened condensed milk, all‑purpose flour, and pure vanilla extract. The condensed milk is thick and sticky, so I stir slowly at first, then fold until the nuts and flour are evenly distributed. The flour helps the mixture hold its shape so the balls stay firm instead of spreading. The result should be a dense, scoopable mixture that feels tacky but not runny.
Step 3: Chill and roll into balls
Because the mixture is soft, I like to chill it before rolling. I cover the bowl and refrigerate it for at least 30–45 minutes until it’s firmer. Then I use a small cookie scoop or a spoon to portion out equal mounds and roll each one between my palms into smooth balls, about 1 inch in diameter. I place the rolled balls on a parchment‑lined baking sheet. If they soften as I work, I slide the tray back into the fridge or freezer for a short chill so they’re nice and firm before dipping.
Step 4: Melt the dark chocolate candy melts
Next, I melt the dark chocolate candy melts according to the package directions. Usually, that means microwaving them in a microwave‑safe bowl in 20–30 second bursts, stirring in between, until completely smooth. Candy melts are convenient because they set up with a shiny finish and don’t require tempering the way real chocolate does. If the melted coating seems too thick, I sometimes add a very small amount of vegetable shortening or coconut oil to thin it slightly.
Step 5: Dip and coat the pecan balls
To coat the pecan balls, I drop one chilled ball at a time into the melted chocolate and use a fork to roll it around until fully covered. Then I lift it out, tap the fork gently on the side of the bowl to let excess chocolate drip off, and set the coated ball back onto the parchment‑lined tray. For a festive touch, I like to press a pecan piece on top of some of the balls before the chocolate sets, or sprinkle a little flaky salt for a sweet‑salty contrast.
Step 6: Let the chocolate set
Once all the balls are coated, I let them sit at room temperature until the chocolate firms up, or I refrigerate the tray for faster setting. After the coating is completely set and dry to the touch, the condensed milk pecan balls are ready to serve, package, or store.
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