Description
Martha Washington Candy is a delightful, old-fashioned treat that’s rich, creamy, and perfect for the holidays. These bite-sized confections feature a sweet coconut and pecan filling wrapped in smooth chocolate—simple to make and absolutely irresistible. Whether you’re gifting, snacking, or filling up your holiday dessert tray, these candies are sure to please.
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Ingredients
For the Coconut-Pecan Filling:
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1 can (14 oz) sweetened condensed milk
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1 stick (½ cup) unsalted butter, softened
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1 tsp vanilla extract
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1 lb powdered sugar (about 3½ to 4 cups)
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2 cups sweetened shredded coconut
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1½ cups chopped pecans
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½ cup chopped maraschino cherries (optional)
For the Chocolate Coating:
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12 oz semi-sweet chocolate chips
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2 tbsp coconut oil or shortening (helps with smooth melting and coating)
Instructions
Step 1: Make the Filling
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In a large mixing bowl, combine softened butter, sweetened condensed milk, and vanilla extract.
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Add in the powdered sugar a little at a time, mixing until smooth and creamy.
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Stir in shredded coconut, chopped pecans, and cherries (if using).
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Mix until well combined and sticky, but firm enough to hold shape.
Step 2: Chill the Filling
5. Cover the bowl and refrigerate the mixture for at least 1 hour to firm up.
6. This makes it easier to roll into balls and dip in chocolate.
Step 3: Shape the Candies
7. Line a baking sheet with parchment or wax paper.
8. Scoop and roll the chilled mixture into 1-inch balls and place them on the sheet.
9. Once all the balls are rolled, freeze them for 30 minutes to firm them up for dipping.
Step 4: Melt the Chocolate
10. In a microwave-safe bowl or double boiler, melt chocolate chips with coconut oil or shortening.
11. Stir until smooth and glossy. Be careful not to overheat—stir every 30 seconds if using a microwave.
Step 5: Dip and Set
12. Using a fork or dipping tool, dip each candy ball into the melted chocolate.
13. Tap off excess chocolate and place the coated candy back on the lined baking sheet.
14. Repeat until all candies are coated.
15. Let the chocolate set at room temperature or refrigerate for 15–20 minutes.
Step 6: Store and Serve
16. Once fully set, transfer candies to an airtight container.
17. Separate layers with parchment paper to prevent sticking.
18. Store in the refrigerator or freezer until ready to enjoy.
Notes
Chill Thoroughly – Makes rolling and dipping much easier.
Use High-Quality Chocolate – It melts smoother and tastes better.
Add a Touch of Almond – Swap vanilla for almond extract for a flavor twist.
Skip the Cherries – If you prefer a cleaner coconut-pecan flavor.
Make Ahead – These candies freeze beautifully and are perfect for gifting.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 5 minutes
- Cuisine: American – Traditional Southern