Martha Washington Candy

Martha Washington Candy is a classic Southern holiday treat made from a rich coconut–pecan filling shaped into bite‑size balls and dipped in chocolate. The creamy center comes together with just a few pantry ingredients and chills until firm, making these candies perfect for gifting or adding to a Christmas dessert tray.​

Ingredients

For the coconut–pecan centers:

• 2 cups powdered sugar
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup unsalted butter, softened
• 2 cups shredded sweetened coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract (optional but traditional)​

For coating:

• 2–3 cups semisweet chocolate chips or melting wafers
• 2 tablespoons vegetable shortening or coconut oil (helps chocolate set shiny and smooth)​

Step‑by‑Step Instructions

1. Make the filling

1. In a large mixing bowl, beat the softened butter until smooth.
2. Add powdered sugar and mix until mostly incorporated; it will be thick and pasty.
3. Pour in the sweetened condensed milk and vanilla; beat or stir until the mixture is smooth and creamy.
4. Fold in shredded coconut and chopped pecans until evenly distributed. The mixture should be thick but scoopable; if it feels too loose, add a little more powdered sugar.​

2. Chill and shape

1. Cover the bowl and refrigerate for at least 1–2 hours (or overnight) until the mixture is firm enough to roll.
2. Line a baking sheet with parchment or wax paper.
3. Using a small cookie scoop or tablespoon, portion the chilled mixture and roll into 1‑inch balls.
4. Place the balls on the prepared tray and refrigerate or freeze for 30–60 minutes so they are very firm before dipping. This helps them keep their shape in the warm chocolate.​

3. Melt the chocolate

1. Add chocolate chips and shortening to a heat‑safe bowl.
2. Melt gently in the microwave in 20–30‑second bursts, stirring between each, or use a double boiler over barely simmering water.
3. Stir until completely smooth and fluid; avoid overheating so the chocolate doesn’t seize.​

4. Dip the candy

1. Working with a few chilled balls at a time, place one on a fork and dip it into the melted chocolate, turning to coat.
2. Let excess chocolate drip back into the bowl, then slide the coated candy onto a clean lined tray.
3. Repeat with remaining centers, reheating the chocolate gently if it begins to thicken.
4. If desired, drizzle any leftover chocolate over the tops or sprinkle a little extra coconut or chopped pecans before the coating sets.​

Let the candies sit at room temperature until the chocolate is firm, or refrigerate briefly to speed setting.

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