If you’re searching for a treat that’s as nostalgic as it is irresistible, Martha Washington Candy is a must-try classic that will win over everyone at the table. These chocolate-dipped, coconut-pecan confections have been beloved for generations, with their creamy centers and glossy chocolate coating making them the star of any dessert tray. Whether you’re whipping up a batch for the holidays, gifting them to friends, or simply craving something sweet, Martha Washington Candy brings together simple ingredients in a way that feels both homey and decadent.

Martha Washington Candy Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Martha Washington Candy lies in its use of straightforward, pantry-friendly ingredients. Each item adds a special touch, from the rich butter base to the nutty crunch and sweet coconut, all enveloped in a silky chocolate shell.

Unsalted butter, softened: Gives the filling a creamy, melt-in-your-mouth texture and rich flavor—don’t skip softening for easy mixing.
Sweetened condensed milk (14 ounces): Provides sweetness and binds the filling together beautifully.
Vanilla extract: A splash brightens the candy with warm, aromatic notes.
Powdered sugar (2 pounds): Thickens the dough and creates a smooth, fudge-like bite.
Chopped pecans: Adds irresistible crunch and a toasty, buttery flavor that pairs perfectly with coconut.
Shredded sweetened coconut: Brings sweetness and chewy texture, making every bite delightfully tropical.
Semisweet chocolate chips (12 ounces): Melt down for a lusciously smooth, glossy coating that balances the sweetness inside.
Shortening or coconut oil (2 tablespoons): Ensures the chocolate sets to a shiny, snappy finish for picture-perfect candies.

How to Make Martha Washington Candy

Step 1: Cream the Butter

Start by beating your softened butter in a large mixing bowl until it’s fluffy and creamy. This creates the perfect base for the filling, ensuring everything blends smoothly and evenly.

Step 2: Add Sweetened Condensed Milk and Vanilla

Pour in the sweetened condensed milk and vanilla extract, mixing until the ingredients are fully incorporated. This step infuses each bite with a rich, sweet flavor and a hint of vanilla warmth.

Step 3: Gradually Add Powdered Sugar

Mix in the powdered sugar a little at a time. The dough will get quite thick—don’t be afraid to switch to a sturdy spatula or your hands! You’re aiming for a pliable, non-sticky dough that holds its shape.

Step 4: Stir in Pecans and Coconut

Fold in the chopped pecans and shredded coconut, making sure they’re distributed evenly. This is where Martha Washington Candy gets its signature chew and subtle crunch, making it impossible to eat just one.

Step 5: Shape and Chill the Candy Balls

Roll the dough into 1-inch balls and arrange them on a parchment-lined baking sheet. Pop the tray in the freezer for about 30 to 45 minutes—this helps the candies firm up so they’ll dip cleanly in chocolate.

Step 6: Melt the Chocolate and Shortening

In a microwave-safe bowl or using a double boiler, gently melt the semisweet chocolate chips with the shortening. Stir until the mixture is smooth and glossy, perfect for dipping.

Step 7: Dip and Set the Candies

Using a fork or dipping tool, coat each chilled candy ball in the melted chocolate, letting excess drip off before placing them back on the parchment. Let the chocolate set completely at room temperature or in the fridge for a quicker finish.

How to Serve Martha Washington Candy

Garnishes

For a festive touch, sprinkle the tops of your candies with a little extra coconut, a dusting of finely chopped pecans, or even a pinch of sea salt while the chocolate is still soft. These tiny additions make Martha Washington Candy look as beautiful as it tastes.

Side Dishes

Pair your homemade candies with a hot cup of coffee, tea, or rich hot chocolate for the ultimate afternoon pick-me-up. They also shine alongside a platter of fresh fruit or as part of a holiday dessert spread featuring cookies and other vintage sweets.

Creative Ways to Present

Show off your Martha Washington Candy by nestling them in decorative paper cups, arranging them in a pretty tin for gifting, or piling them high on a vintage cake stand. For special occasions, tuck a few into cellophane bags tied with ribbon—a homemade treat that feels truly thoughtful.

Make Ahead and Storage

Storing Leftovers

Keep your Martha Washington Candy fresh by storing them in an airtight container in the refrigerator. They’ll stay delicious for up to two weeks, making them perfect for prepping ahead of parties or gifting in advance.

Freezing

Want to stock up for later? These candies freeze beautifully! Simply layer them with parchment paper in a freezer-safe container and freeze for up to three months. Thaw at room temperature or in the fridge before serving.

Reheating

Reheating isn’t necessary for Martha Washington Candy, as they’re best enjoyed chilled or at room temperature. If you’d like a slightly softer bite, let them sit out for a few minutes before serving, but keep them out of direct sunlight to prevent the chocolate from melting.

FAQs

Can I use walnuts instead of pecans in Martha Washington Candy?

Absolutely! Walnuts are a fantastic substitute if you prefer their flavor or simply have them on hand. The result will still be delicious, with a similar crunch and nutty richness.

Why add shortening or coconut oil to the chocolate?

The shortening or coconut oil helps the chocolate melt smoothly and gives the coating a glossy, snappy finish. This makes dipping easier and gives Martha Washington Candy that professional, polished look.

Can I add other flavors to the filling?

Yes! For a fun twist, try adding a few drops of peppermint or almond extract to the filling. It’s a great way to personalize your candies, especially for the holidays.

Is it possible to make Martha Washington Candy vegan?

Definitely. Use a vegan butter substitute, dairy-free sweetened condensed milk, and vegan chocolate chips. Just check that your coconut and nuts are vegan-friendly, and you’re good to go!

How do I keep the chocolate coating from cracking?

Let the candies come to room temperature for a few minutes before dipping, and make sure the chocolate isn’t too hot. Dipping cold candy into very hot chocolate can sometimes cause cracking, so a gentle temperature transition works best.

Final Thoughts

Whether you’re reviving a treasured family recipe or discovering it for the first time, Martha Washington Candy is the kind of treat that brings people together and creates sweet memories. Give it a try—you’ll be amazed by how quickly this simple, old-fashioned candy disappears from the plate!

Martha Washington Candy Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 1 hour (including chilling)
Yield: 60 candies 1x
Diet: Vegetarian

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Description

Martha Washington Candy is a nostalgic, no-bake holiday treat featuring creamy, buttery centers packed with pecans and coconut, coated in rich semisweet chocolate. Perfect for festive gatherings or as a homemade gift, these bite-sized delights offer a perfect balance of sweetness and texture.

Ingredients

Scale

Filling

1 cup unsalted butter, softened
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
2 pounds powdered sugar
1 cup chopped pecans
1 cup shredded sweetened coconut

Coating

1 package (12 ounces) semisweet chocolate chips
2 tablespoons shortening or coconut oil (for smoother coating)

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Instructions

Prepare the filling: In a large mixing bowl, beat the softened butter until creamy. Add the sweetened condensed milk and vanilla extract, mixing well to combine smoothly.
Add powdered sugar: Gradually sift or spoon in the powdered sugar, stirring continuously until a thick, dough-like consistency forms that holds together well.
Mix in pecans and coconut: Fold in the chopped pecans and shredded sweetened coconut evenly through the mixture to ensure every bite has texture and flavor.
Form candy balls: Roll the mixture into 1-inch diameter balls using your hands, then place them evenly spaced on a baking sheet lined with parchment paper.
Chill the balls: Freeze the balls for 30 to 45 minutes, or until they become firm enough to handle easily without losing shape when dipped.
Melt the chocolate coating: Using a microwave-safe bowl or a double boiler, melt the semisweet chocolate chips along with the shortening or coconut oil, stirring gently until completely smooth and glossy.
Dip the candies: Using a fork or candy dipping tool, dip each chilled candy ball into the melted chocolate, allowing excess chocolate to drip off before placing them back onto the parchment-lined sheet.
Set the chocolate: Let the coated candies set at room temperature or place them in the refrigerator until the chocolate hardens completely before serving or storing.

Notes

For a festive twist, add a few drops of peppermint or almond extract to the filling mixture before rolling.
Store candies in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
These candies freeze well for longer storage; thaw at room temperature before serving.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American