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.
Martha Washington Candy
Martha Washington Candy has a pecan and coconut center covered in chocolate. This old-fashioned favorite is perfect for holiday gift giving.
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
Chocolate Almond Bark can be used instead of the chocolate chips and shortening.
Nutrition
Calories: 439kcal
Martha Washington Candy with a coconut filling.