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Martha Washington Candy

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This Martha Washington Candy is a classic homemade treat featuring a rich, creamy coconut and pecan filling dipped in smooth chocolate. Perfect for holidays, gift-giving, or special occasions, these bite-sized delights are easy to make and always a crowd-pleaser.

Ingredients

Scale

For the filling:

  • 1 cup (225 g) unsalted butter, softened
  • 1 can (14 oz) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 lbs (900 g) powdered sugar, sifted
  • 2 cups (160 g) sweetened shredded coconut
  • 1 1/2 cups (180 g) chopped pecans

For the chocolate coating:

  • 24 oz (680 g) semi-sweet or milk chocolate chips
  • 2 tablespoons vegetable shortening (optional, for a smoother coating)

Instructions

1. Make the filling

  1. In a large mixing bowl, beat the softened butter and sweetened condensed milk together until smooth and creamy.
  2. Mix in the vanilla extract. Gradually add the powdered sugar, 1 cup at a time, beating until the mixture forms a thick, sticky dough.
  3. Fold in the shredded coconut and chopped pecans until evenly distributed.

2. Shape and chill

  1. Scoop out tablespoon-sized portions of the mixture and roll them into small balls. Place them on a parchment-lined baking sheet.
  2. Refrigerate or freeze the balls for at least 1 hour, or until firm.

3. Prepare the chocolate coating

  1. In a microwave-safe bowl, melt the chocolate chips and vegetable shortening (if using) in 30-second intervals, stirring after each, until smooth. Alternatively, use a double boiler.

4. Dip the candies

  1. Using a fork or candy dipper, dip each chilled ball into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off, then place the coated candy back onto the parchment-lined baking sheet.
  2. Repeat with all the candies.

5. Set and serve

  1. Allow the chocolate to set at room temperature or place the candies in the refrigerator for faster setting.
  2. Once the chocolate has hardened, transfer the candies to an airtight container.

Notes

  • Storage: Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
  • Freezing: These candies freeze well for up to 3 months. Thaw in the refrigerator before serving.
  • Variations: Use chopped walnuts or almonds instead of pecans for a twist. Add a splash of rum or almond extract for extra flavor.
  • Decorate: Drizzle with white chocolate or sprinkle with crushed nuts before the chocolate sets.

Find it online: https://ukfinda.com/martha-washington-candy/