Martha Washington Candy is a delightful old-fashioned treat that combines rich flavors and a nostalgic charm. Named after the First Lady herself, this candy is a Southern classic, often made during the holiday season. The candy features a creamy filling of shredded coconut and chopped pecans, coated in smooth, melted chocolate. The balance of textures and flavors makes it a hit for candy lovers of all ages. Whether you’re making them as gifts, for family gatherings, or to enjoy on a cozy winter night, Martha Washington Candy is a recipe that will quickly become a cherished tradition. With simple ingredients and straightforward steps, it’s easy to see why this candy has stood the test of time.

Ingredients

2 cups shredded sweetened coconut
2 cups powdered sugar, sifted

1 cup chopped pecans
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract

1/4 teaspoon salt
12 ounces semi-sweet chocolate chips or candy melts
2 tablespoons shortening (optional, for thinning chocolate)

Preparation

Step 1: Prepare the filling
In a large mixing bowl, combine the shredded coconut, powdered sugar, chopped pecans, sweetened condensed milk, vanilla extract, and salt. Mix well until the ingredients form a thick, sticky dough. The consistency should be firm enough to hold its shape when rolled into balls. If the mixture feels too sticky, add a little more powdered sugar, one tablespoon at a time.

Step 2: Shape the candy balls
Using a small cookie scoop or a teaspoon, scoop out portions of the coconut mixture and roll them into bite-sized balls. Place the balls on a baking sheet lined with parchment paper or wax paper. Continue until all the mixture is used.

Step 3: Chill the candy balls
Refrigerate the candy balls for at least 2 hours, or until they are firm. Chilling makes them easier to coat in chocolate and helps them maintain their shape during the dipping process.

Step 4: Melt the chocolate
In a microwave-safe bowl, melt the semi-sweet chocolate chips or candy melts in 30-second intervals, stirring after each interval, until smooth. If the chocolate is too thick, stir in the shortening to thin it out for easier coating. Alternatively, you can melt the chocolate using a double boiler.

Step 5: Coat the candy balls
Using a fork or a candy dipping tool, dip each chilled candy ball into the melted chocolate, ensuring it is completely coated. Let any excess chocolate drip off before placing the coated candy back onto the parchment-lined baking sheet. Repeat for all the candy balls.

Step 6: Let the chocolate set
Allow the chocolate coating to harden at room temperature or refrigerate the candies for about 20 minutes to speed up the process. Once set, the candies are ready to be enjoyed or packaged for gifting.

Variation

Cherry Twist: Add chopped maraschino cherries to the filling for a fruity variation. Almond Joy Style: Substitute chopped almonds for pecans and use dark chocolate for the coating. Dairy-Free Option: Replace sweetened condensed milk with a dairy-free alternative like coconut condensed milk.

Cooking Notes

Make sure to chop the pecans finely for a smooth, even filling. If you prefer a sweeter candy, you can use milk chocolate instead of semi-sweet chocolate for the coating. Martha Washington Candy can be stored in an airtight container for up to 2 weeks, making it a great option for preparing ahead of time.

Serving Suggestions

Serve these candies as part of a holiday dessert spread, paired with other homemade treats like fudge or cookies. Package them in decorative tins or cellophane bags tied with ribbons for charming gifts. Enjoy them with a cup of hot cocoa or coffee for a sweet and cozy pairing.

Tips

To make dipping easier, use a toothpick or skewer to hold the candy balls while coating them in chocolate. Add a pinch of sea salt on top of each candy before the chocolate sets for a delightful sweet-and-salty twist. If the filling mixture becomes too sticky to handle, refrigerate it for 15–20 minutes before rolling into balls.

Prep Time:

30 minutes

Chilling Time:

2 hours

Total Time:

2 hours 30 minutes

Nutritional Information (per serving):

Calories: 120
Protein: 1g

Sodium: 25mg

FAQs

Q: Can I freeze Martha Washington Candy?
Yes, these candies freeze well. Store them in an airtight container with parchment paper between layers to prevent sticking. Thaw at room temperature before serving.

Q: Can I use unsweetened coconut?
For a less sweet version, you can use unsweetened coconut, but the flavor will be less traditional. Adjust the powdered sugar to balance the taste.

Q: What can I use instead of shortening?
If you prefer not to use shortening, you can thin the melted chocolate with a small amount of coconut oil or vegetable oil.

Q: Can I use other nuts?
Absolutely! Walnuts, almonds, or even hazelnuts can be substituted for pecans.

Q: How do I prevent the chocolate from cracking?
Ensure the candy balls are not too cold when dipping them into the chocolate, as extreme temperature differences can cause the coating to crack.

Conclusion

Martha Washington Candy is a testament to the timeless appeal of homemade confections. The combination of coconut, pecans, and chocolate creates a decadent treat that’s both nostalgic and irresistible. Perfect for the holiday season or any special occasion, this candy is a labor of love that pays off in delicious rewards. Whether you’re making it as a gift or indulging yourself, Martha Washington Candy is a recipe that brings joy with every bite. So gather your ingredients, roll up your sleeves, and create a batch of this delightful classic—it’s sure to become a favorite for years to come.