Martha Washington Candy is a delicious old fashioned candy recipe for pecan and coconut balls dipped in chocolate. Every bite is a rich mixture of buttery coconut and pecans making them perfect for the holidays and gift-giving.
My husband’s family makes this candy all of the time and it’s not hard to see why. Packed with so much sweet flavor and goodness in every ball these Martha Washington chocolates are absolutely dreamy. not only that, but this recipe is super simple and easy to make. Go ahead and grab the kids so that they can help you whip up a batch or two. they’ll love getting messy and you’ll enjoy having the happy helpers.
What is Martha Washington Candy?
Inside every one of these Martha Washington bon bons is a sweet filling made from shredded coconut, condensed milk, and chopped pecans. These little candies are a southern classic and a real treat that can even be perfect for family game night. These Martha chocolates are just as good for the holidays as they are throughout the year so whip up a batch for the gift-giving season or whenever you have a craving for it.
Martha Washington Candy Ingredients
-Coconut: You will need a 14-ounce sized bag of sweetened shredded coconut for the filling.
-Powdered sugar: You will want to use 3 1/2 cups of powdered sugar to get the filling perfectly sweetened.
-Pecans: Using 1 1/2 cups of chopped pecans means that there will be enough for every ball to get some.
-Butter: You will need 1 stick (1/2 cup) of melted butter.
-Condensed milk: To get the mixture sweeter and stickier, you will use 1 14ounce sized can of sweetened condensed milk.
-Vanilla: Use a teaspoon of vanilla extract to help enhance the flavors in the filling.
-Chocolate: To get enough chocolate to coat all of the candies, you will need 2 1/2 cups of chocolate plus 1 teaspoon of coconut oil or shortening (this he’s to make the mixture smooth and shiny once set).
-Sprinkles: For a festive and fun touch, you can add sprinkles to your chocolate-dipped balls.
How to make Martha Washington Candy
Make candy mixture
In a large bowl, combine the coconut, powdered sugar, and chopped pecans.
Pour in the sweetened condensed milk, butter and vanilla. mix well with your hands if you find that to be easier. Mix until all of the ingredients are well combined.
Chill
Cover the bowl and set it in the fridge for a few hours or overnight.
Take the chilled mixture and roll it out into 1 inch sized balls. Set them onto a parchment paper-lined baking sheet and freeze for 10 -15 minutes.
Make chocolate and assemble
In a bowl, microwave the chocolate and coconut for one minute, stirring the chocolate when finished and then microwaving for an additional 15 seconds until smooth.
Dip your candy balls into the chocolate and return them to the parchment paper.
Top with sprinkles if desired.
Enjoy!
Ingredients
- 1 14- oz bag sweetened shredded coconut
- 3 1/2 cups powdered sugar
- 1 1/2 cups chopped pecans
- 1/2 cup butter melted (1 stick)
- 1 14- oz can sweetened condensed milk
- 1 tsp vanilla
- 2 cups 1/2 a block of melting chocolate + 1 tsp coconut oil or shortening, for thinning
- holiday sprinkles
Instructions
- Combine coconut, powdered sugar and chopped pecans in a large bowl. Pour in sweetened condensed milk, butter and vanilla. Mix well, using your hands if that’s easier, until all the ingredients are well combined.
- Cover bowl and set in the fridge for at least a couple hours, or even overnight if that’s more convenient.
- Take chilled mixture and form 1″ balls. Set on a cookie sheet lined with parchment paper. Freeze candy for at least 10-15 minutes.
- Melt chocolate and coconut oil in the microwave for about 1 minute. Gently stir and add additional time in 15 second increments, until it’s smooth.
- Dip candies in chocolate and return to parchment lined pan. Top with sprinkles, if desired.
What melting chocoalte should I use for these candies?
You can use anything from chocolate chips to actual candy melts or almond bark. I like using chocolate-flavored almond bark because it’s cheap and easy but chocolate chips come in different flavor varieties so if you wanted to use bittersweet or dark chocolate you could easily do that.
How to store Martha Washington candy
You can keep these little candies stored in an airtight container in the fridge for up to 3 weeks. For longer storage place them into an airtight container in the freezer for up to 4 months. When ready to eat simply allow them to rest at room temperature for a few minutes to soften. Note that the candies may “sweat” as the chocolate goes from freezer to room temp, this is normal and to be expected.
Check out these other great candy recipes you might enjoy!
- CHOCOLATE PEANUT BUTTER CANDY
- COTTON CANDY FUDGE
- TURTLE CANDY RECIPE
- HOMEMADE PEPPERMINT NOUGAT CANDY
- CHERRY JELLY HEARTS CANDY
- CANDY CANE FUDGE
- RASPBERRY JELLY CANDY
- HOMEMADE CANDY CORN
- HOMEMADE PEPPERMINT PATTIES
- HOMEMADE ALMOND JOY BARS
Martha Washington Candy is a delicious old fashioned candy recipe for pecan and coconut balls dipped in chocolate. Every bite is a rich mixture of buttery coconut and pecans making them perfect for the holidays and gift-giving.
Dena Parker says
We make these every year and we do some like this and then we cut cherries up in some and it’s a big hit. Enjoy
Jessica says
Great idea!
Adrienne Wilson says
Hello! a neighbor just made me these & they are super delicious! One of my daughters has a tree nut allergy though…do you think I could substitute the pecans with oatmeal? Or something else…?
Jessica says
you could replace them with rice krispie cereal! Maybe try that?
Gail says
Making for my friend-he said a sweet friend used to make it for him but she was elderly and passed away-I want to surprise him!!
Kaylie says
Great idea! I hope it goes well