Martha Washington Candy

Here’s a classic Martha Washington Candy recipe — a rich, old-fashioned confection filled with coconut, pecans, and sweetened condensed milk, then dipped in chocolate. These are great for holidays or special occasions!

🍬 Martha Washington Candy

Ingredients:

For the filling:

• 1 can (14 oz) sweetened condensed milk

• 1 stick (1/2 cup) unsalted butter, softened

• 1 lb (16 oz) powdered sugar (about 3½–4 cups)

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans

• 1 tsp vanilla extract

For the coating:

• 12 oz semi-sweet or dark chocolate chips (or chopped chocolate)

• 1 tbsp shortening or paraffin wax (optional, for smoother coating)

🥣 Instructions:

1. Prepare the filling:

   • In a large bowl, combine the softened butter and sweetened condensed milk. Mix until smooth.

   • Add vanilla extract.

   • Gradually mix in powdered sugar until a soft dough forms.

   • Stir in coconut and chopped pecans until evenly distributed.

2. Shape the candies:

   • Roll the mixture into small balls (about 1 inch).

   • Place on a parchment-lined baking sheet.

   • Chill in the refrigerator or freezer for 1–2 hours, or until firm.

3. Melt the chocolate:

   • In a double boiler or microwave-safe bowl, melt the chocolate chips and shortening together until smooth.

   • Stir well and let cool slightly, so it’s not too runny.

4. Dip the candies:

   • Using a toothpick or fork, dip each chilled ball into the melted chocolate.

   • Let excess chocolate drip off and place back on the parchment.

   • Repeat for all candies.

5. Let set:

   • Allow candies to set at room temperature or refrigerate until the chocolate hardens.

6. Store:

   • Keep in an airtight container in a cool place or in the fridge for up to 2 weeks. They also freeze well!