Martha Washington Candy
Martha Washington Candy is a timeless, old-fashioned treat that’s rich, creamy, and absolutely irresistible. This recipe has been a part of my family’s holiday traditions for as long as I can remember. My grandmother used to make these every Christmas, packaging them up in little tins to give as gifts. The combination of sweetened coconut, buttery richness, and pecans, all wrapped in a chocolate coating, makes each bite a decadent delight.
Ingredients
- 2 cups powdered sugar
- 1 can 14 oz sweetened condensed milk
- 1/2 cup unsalted butter softened
- 2 cups shredded sweetened coconut
- 1 cup chopped pecans
- 12 oz semisweet or milk chocolate chips
- 1 tbsp coconut oil or shortening for smoother chocolate coating
Instructions
Prepare the Candy Filling:
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In a large mixing bowl, combine the powdered sugar, sweetened condensed milk, and softened butter. Mix until smooth and well combined.
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Stir in the shredded coconut and chopped pecans until evenly distributed.
Shape the Candies:
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Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
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Freeze the balls for at least 30 minutes to firm up before dipping.
Melt the Chocolate Coating:
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In a microwave-safe bowl, combine the chocolate chips and coconut oil (or shortening). Microwave in 30-second intervals, stirring after each, until smooth and melted.
Dip the Candies:
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Using a fork or a toothpick, dip each frozen candy ball into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate and place the candy back on the parchment-lined baking sheet.
Set the Candies:
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Allow the chocolate coating to harden at room temperature or refrigerate the candies for 15-20 minutes until fully set.
Serve and Enjoy:
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Once the chocolate is firm, transfer the candies to an airtight container for storage or arrange them on a serving platter.
Notes
- Toast the pecans lightly before adding them to the filling for a richer, nutty flavor.
- For variety, substitute chopped almonds or walnuts for the pecans.
