Martha Washington Candy has a pecan and coconut center covered in chocolate. This old-fashioned favorite is perfect for holiday gift giving.
Along with Buckeye Balls, these candies are what I look most forward to making each holiday season and they get gobbled up quickly.
I don’t know the exact history behind Martha Washington Candy. There was a chain of Martha Washington candy stores started back in the 1890s and I think they are connected. Anyone have any knowledge?
This candy has been a popular addition to southern candy and cookie trays for generations. Also called “Coconut Bonbons”, these homemade candies are divine. The center is so rich, buttery, and full of coconut flavor with crunchy pieces of pecan. If you are a fan of coconut, you will love these little bites of heaven!
How To Make Martha Washington Candy:
- Mix together the sweetened condensed milk, melted butter, shredded coconut, powdered sugar, and pecans in a large bowl. Cover and refrigerate overnight so that the mixture gets firm enough to shape into balls.
- Shape into 1-inch balls. Place on a baking sheet lined with wax paper, cover with plastic wrap and refrigerate for 1 hour.
- Melt the chocolate and shortening.
- Dip the balls in the chocolate.
Try These Other Easy Candy Recipes:
Martha Washington Candy
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 cup (2 sticks) unsalted butter,, melted and cooled
- 1 (14-ounce) bag sweetened shredded coconut
- 2 1/3 cups powdered sugar,, may need more
- 1 1/2 cups chopped pecans
- 3 cups semi-sweet chocolate chips
- 2 tablespoons solid vegetable shortening
Instructions
- In a large bowl, mix together the sweetened condensed milk, melted butter, coconut, powdered sugar, and pecans. Cover and refrigerate overnight.
- Shape into 1-inch balls and place an a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for 1 hour.
- Place the chocolate and shortening in a heavy-bottomed saucepan. Heat over low heat, stirring frequently until smooth.
- Take about 10 balls out of the refrigerator at a time. One at a time dip them into the chocolate, lifting them out with a fork so the excess chocolate can drip down. Place them on wax paper. Let them sit until the chocolate has set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Deep South Dish
Disclosure: This post may contain affiliate links.
wonderful
easy
my kids even ‘helped’ me
My mixture is too thin to shape into balls. Help!!!
I made them for Christmas gifts this year…yummmm
Do not put shortening in chocolate chips to melt. That will ensure your chocolate never sets. And please, please, don’t eat paraffin wax. Go on Amazon and get something called “paramount crystals.” It’s palm kernel oil that comes in flakes. Add a couple tablespoons of paramount crystals to your chocolate chips as you melt them at lowest power in the microwave for 30 seconds at a time. Slowly-melted chocolate won’t seize. Stir THOROUGHLY as you go, adding additional crystals a few at a time until you get the thickness you want. Stir chocolate after every dipping session. Palm kernel oil will help the chocolate melt smoothly, and will set up firmly. Happy dipping!
I use a couple Tbsp of coconut oil.
Does yours set..?
You asked for information about the Martha Washington Candy company. It was started by Mr. and Mrs. Eli Sheetz. Read some about it here: https://drloihjournal.blogspot.com/2017/06/elie-sheetz-martha-washington-candies.html
My family has made these for generations. My suggestions are – if using cherries blot them before dicing. Sometimes additional powered sugar is needed. Also refrigerate dough before rolling. Instead of using a fork to dip use toothpick. I place the balls with the toothpicks in them into freezer before dipping.
Can u send me that recipe, I can’t fine the one I seen on FB
Thank you
Can you freeze extra mixture for later