Martha Washington Candy

Martha Washington Candy is a timeless homemade candy recipe that has been passed down through generations. These rich, creamy coconut and pecan centers are coated in smooth chocolate, creating an irresistible old-fashioned treat. Perfect for Christmas, holiday gift boxes, parties, or whenever you’re craving a classic no-bake dessert, this recipe is easy to prepare with simple pantry ingredients. Every bite delivers the perfect balance of sweet coconut, crunchy pecans, and rich chocolate, making it a favorite for candy lovers of all ages.

Ingredients List

• 1 cup unsalted butter, softened
• 1 (14-ounce) can sweetened condensed milk
• 2 pounds powdered sugar
• 2 cups sweetened shredded coconut
• 2 cups chopped pecans
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 2 (12-ounce) packages semi-sweet chocolate chips
• 2 tablespoons coconut oil or shortening (for melting chocolate)

Recipe Information

• Serving: 36 candies
• Prep Time: 30 minutes
• Chilling Time: 2 hours
• Cooking Time: 10 minutes
• Total Time: 2 hours 40 minutes
• Calories: Approximately 210 calories per candy

Why You Will Love This Recipe

• Rich, creamy, and loaded with coconut and pecans.
• Easy no-bake filling that requires minimal effort.
• Perfect for holiday cookie trays and edible gifts.
• Freezes beautifully for make-ahead desserts.
• Classic Southern candy recipe with nostalgic flavor.
• Great for Christmas, Easter, birthdays, and special occasions.
• Simple ingredients that are easy to find.
• Chocolate coating adds the perfect finishing touch.

Step By Step Instructions

Step 1: Prepare the Filling

In a large mixing bowl, beat the softened butter until smooth. Add the sweetened condensed milk, vanilla extract, and almond extract if using. Mix until creamy.

Step 2: Add Dry Ingredients

Gradually mix in the powdered sugar until fully incorporated. Stir in the shredded coconut and chopped pecans until evenly combined.

Step 3: Chill the Mixture

Cover the bowl and refrigerate for about 2 hours or until the mixture is firm enough to roll into balls.

Step 4: Shape the Candy

Using a small cookie scoop or tablespoon, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.

Step 5: Freeze Briefly

Freeze the candy balls for 20 to 30 minutes to make dipping easier.

Step 6: Melt the Chocolate

In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring after each until smooth.

Step 7: Dip Each Candy

Using a fork or dipping tool, coat each candy completely in melted chocolate. Let excess chocolate drip off before placing them back on parchment paper.

Step 8: Allow to Set

Let the chocolate harden completely at room temperature or refrigerate for faster setting before serving.

Variations To Try

• Add mini chocolate chips to the filling for extra richness.
• Replace pecans with walnuts for a different nutty flavor.
• Use dark chocolate for a less sweet coating.
• Add a tablespoon of bourbon for an adult holiday version.
• Sprinkle crushed pecans over the chocolate before it hardens.
• Use white chocolate instead of semi-sweet chocolate.
• Add a pinch of cinnamon for warm holiday flavor.
• Mix in finely chopped dried cherries for a fruity twist.

Freezing Or Restoring

Martha Washington Candy freezes exceptionally well. Arrange the candies in a single layer until frozen, then transfer them to an airtight freezer-safe container with parchment paper between layers. Freeze for up to three months. Thaw overnight in the refrigerator before serving. Store leftovers in an airtight container in the refrigerator for up to two weeks. Avoid leaving them at room temperature for extended periods, especially in warm weather.

Recipe Notes

• Chill the filling well before rolling to prevent sticking.
• Lightly grease your hands with butter if the mixture becomes sticky.
• Use high-quality chocolate for the best flavor and appearance.
• Toast the pecans for deeper flavor before mixing them in.
• Work with small batches while dipping so the centers stay cold.
• Store in the refrigerator for the freshest texture.
• Add extra powdered sugar if the filling feels too soft.
• Keep chocolate warm while dipping to ensure smooth coating.

Martha Washington Candy

Recipe by Mian waqar

Servings

36

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

210

kcal

Ingredients

• 1 cup unsalted butter, softened

• 1 (14-ounce) can sweetened condensed milk

• 2 pounds powdered sugar

• 2 cups sweetened shredded coconut

• 2 cups chopped pecans

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract (optional)

• 2 (12-ounce) packages semi-sweet chocolate chips

• 2 tablespoons coconut oil or shortening

Directions

• In a large bowl, beat the softened butter until creamy.
• Add the sweetened condensed milk, vanilla extract, and almond extract, then mix until smooth.
• Gradually add the powdered sugar and mix until fully combined.
• Fold in the shredded coconut and chopped pecans until evenly distributed.
• Cover the bowl and refrigerate the mixture for about 2 hours, or until firm.
• Roll the chilled mixture into 1-inch balls and place them on a parchment-lined baking sheet.
• Freeze the candy balls for 20–30 minutes to make dipping easier.
• Melt the chocolate chips with the coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
• Dip each candy ball into the melted chocolate, allowing the excess chocolate to drip off.
• Place the coated candies back onto the parchment paper and let the chocolate set completely before serving or storing.

Recipe Video

Notes

• Chill the filling thoroughly before rolling to prevent sticking.
  Toast the pecans for extra flavor if desired.
  Use high-quality chocolate for the smoothest coating and best taste.
  Store the candies in an airtight container in the refrigerator for up to 2 weeks.
  Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
  Add festive sprinkles on top before the chocolate sets for a holiday presentation.
  Keep the chocolate warm while dipping for a smooth, even coating.

FAQs

What is Martha Washington Candy?

Martha Washington Candy is a traditional Southern homemade candy made with butter, sweetened condensed milk, coconut, pecans, powdered sugar, and a chocolate coating.

Can I make these ahead of time?

Yes. They can be made several days in advance and stored in the refrigerator until ready to serve.

Can I freeze Martha Washington Candy?

Absolutely. Freeze them in an airtight container for up to three months.

What chocolate works best?

Semi-sweet chocolate is the classic choice, but milk, dark, or white chocolate all work well.

Why is my filling too soft?

The mixture may need additional powdered sugar or more chilling time before rolling.

Can I leave out the coconut?

Yes. The texture will be different, but the recipe still works if you replace it with additional chopped pecans.

Conclusion

Martha Washington Candy is a beloved old-fashioned recipe that never goes out of style. Its creamy coconut filling, crunchy pecans, and rich chocolate coating create an elegant homemade candy that’s perfect for holidays, gift boxes, family gatherings, or simply satisfying your sweet tooth. Easy to prepare and freezer-friendly, this classic recipe is one you’ll want to make year after year.