Martha Washington Candy is a classic, old-fashioned treat that dates back to the early 20th century. Despite the name, it wasn’t created by Martha Washington herself—it became popular through candy shops and holiday cookbooks. These candies are rich, sweet, and perfect for gifting around the holidays.
🍬 Martha Washington Candy Recipe
Ingredients:
Filling:
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1 cup (2 sticks) unsalted butter, softened
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2 lbs powdered sugar (about 7–8 cups)
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1 (14 oz) can sweetened condensed milk
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2 cups shredded sweetened coconut
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1 cup chopped pecans (toasted, optional)
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1 tsp vanilla extract
Coating:
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2 cups semi-sweet or dark chocolate chips
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2 tbsp shortening or coconut oil (optional, for smoother dipping)
Instructions:
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Make the filling:
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In a large bowl, cream the butter until smooth.
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Add the sweetened condensed milk and vanilla; mix until combined.
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Gradually mix in the powdered sugar.
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Fold in the coconut and pecans.
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Chill the mixture for at least 1 hour, or until firm enough to shape.
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Shape the candies:
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Roll the chilled mixture into 1-inch balls.
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Place on a parchment-lined baking sheet.
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Freeze for 30–60 minutes to firm them up before dipping.
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Coat in chocolate:
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Melt the chocolate (with shortening if using) in a double boiler or microwave in 30-second intervals, stirring until smooth.
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Dip each ball into the chocolate using a fork or candy dipper. Tap off the excess.
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Place back on the parchment to set.
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Cool:
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Let candies set at room temp or refrigerate until chocolate is firm.
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📝 Tips:
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You can store these in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
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Toasting the pecans brings out more flavor—worth the extra step.
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Dark chocolate pairs especially well with the sweet coconut filling.
