Martha Washington Candy is a vintage recipe that goes way back to the 1890s! This delicious chocolate-dipped candy can be whipped up in no time and includes pecans and coconut!
During the holiday season, I have plenty of opportunities to make candy and this is one candy that pecan and coconut lovers will go crazy over.
I read somewhere that back in the 1800s there was a Martha Washington Candy Company and they created this recipe. The company closed during the great depression.
Martha Washington Candy Ingredients At A Glance
- unsalted butter softened to room temperature
- sweetened condensed milk
- chopped pecans
- powdered sugar
- sweetened, shredded coconut
- Candiquik Chocolate Candy Coating – You can use Chocolate Almond Bark OR semi-sweet chocolate chip morsels & butter instead of the Candiquik coating.
Tips For Making Martha Washington Candy
I always use chocolate Candiquik for the coating. Melt the candy coating according to the directions on the package before dipping. Easy peasy!
This recipe calls for sweetened condensed milk. Make sure you don’t use evaporated milk!
You can also lightly toast the pecans before adding them to the candy mixture.
The center of these candies is a little soft. Freeze the candy balls for 30 minutes on a parchment-lined baking sheet before dipping. Freezing helps hold the shape of the candy while dipping in the warm chocolate.
After dipping all the candy balls, you can place them in the refrigerator to harden or let them harden on the kitchen counter.
This recipe makes 24 large candies. Because this candy is rich, you can definitely scoop smaller portions. It all depends on how large you scoop the dough.
How To Store Martha Washington Candy
Store these candies at room temperature for up to two weeks in an airtight container. You can also freeze for up to four months. Just make sure you wrap well and store in airtight containers.
- 1/2 cup unsalted butter, softened
- 1 cup sweetened condensed milk
- 1-1/2 cups chopped pecans
- 3-1/2 cups powdered sugar
- 1 cup sweetened, shredded coconut
- 1 package Chocolate Candy Coating (Almond Bark OR Candiquik)
- Blend softened butter and powdered sugar together.
- Add chopped pecans, coconut, and sweetened condensed milk.
- Stir together until well combined.
- Using a small spoon or a cookie scoop, scoop balls onto a parchment-lined baking pan and place them in the freezer for 30 minutes.
- When the dough balls are chilled and hardened, melt Candiquik OR the chocolate chips with ½ teaspoon butter. You can do this in the microwave (stirring every 30 seconds until smooth).
- When the chocolate is smooth, using a spoon, or two forks, dip the candy balls into the chocolate, coating completely, and place on parchment paper to dry.
- Allow the candies to dry until hardened.
- When the candies have hardened, store them in an airtight container at room temperature.
If you can't find Chocolate Candiquik or almond bark, you can replace it with 2 cups chocolate chips combined with 1/2 teaspoon butter. Melt in the microwave at 30-second intervals, stirring after each interval, until smooth.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving Calories 261Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 15mgSodium 29mgCarbohydrates 29gFiber 2gSugar 26gProtein 3g
You Will Also Love The Recipes Below
- Seven Amazing Party Dips
- Chocolate Peanut Butter Fudge (I also call it fast fudge!)
- Cookies and Cream Fudge
- Microwave Candy Bar Fudge
- Microwave Peanut Brittle