Martha Washington Candy

Why You’ll Love This Recipe

This candy is irresistibly delicious, featuring a perfect blend of coconut, pecans, and rich chocolate. It’s easy to make, doesn’t require an oven, and can be customized with your favorite type of chocolate—milk or dark. With a short prep time and no complicated steps, this treat is quick to assemble and requires just a little time in the fridge to set. The added pecans and coconut give it a satisfying crunch and texture that makes it a favorite among candy lovers. Plus, they last for up to two weeks in the fridge, so you can enjoy them slowly over time.

Ingredients

• 2 cups (227g) powdered sugar

• 4 tablespoons (1/2 stick) unsalted butter, melted

• 7 ounces (1/2 can) sweetened condensed milk

• 1/2 teaspoon vanilla extract

• 1 cup coconut flakes (sweetened or unsweetened)

• 1 cup chopped pecans

• 2 1/2 cups chocolate-flavored melting wafers (milk chocolate or dark chocolate)

Optional toppings:

• Chopped pecans

• Coconut flakes

• Sprinkles

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the dough: In a medium bowl, whisk together powdered sugar, melted butter, sweetened condensed milk, and vanilla extract until completely combined. Gently fold in the coconut flakes and chopped pecans. Cover the mixture with plastic wrap and refrigerate for at least 20 minutes.

2. Form the balls: Line a large baking sheet with parchment paper. Using a small cookie scoop or teaspoon, scoop a portion of the mixture into your hand and roll it into a ball. Place the balls on the parchment-lined baking sheet. If the mixture becomes too warm, refrigerate for a few minutes. Continue with the rest of the mixture. Chill the balls in the fridge for at least 30 minutes.

3. Coat the balls: Melt the chocolate-flavored melting wafers according to the instructions on the package. Remove the chilled candy balls from the fridge. Insert a toothpick into each ball and dip it into the melted chocolate, using a spoon to cover any exposed spots. Place the coated balls back onto the parchment-lined baking sheet. If needed, use a second toothpick to help loosen the ball.

4. Add toppings: After dipping each ball in chocolate, add any toppings of your choice (chopped pecans, coconut flakes, or sprinkles) before the chocolate sets.

5. Finish the chocolate coating: Once you’ve used up all the candy balls, melt the remaining chocolate wafers and repeat the coating process.

Servings and Timing

• Servings: 25 candies

• Prep Time: 30 minutes

• Cook Time: 2 minutes

• Chill Time: 60 minutes

• Total Time: 92 minutes

Variations

• Use different chocolates: You can opt for dark, milk, or even white chocolate for the coating. The choice of chocolate will alter the overall sweetness and flavor of the candy.

• Add-ins: Feel free to include dried fruits like raisins or cranberries, or switch out the pecans for other nuts like almonds or walnuts.

• Coconut flavor: If you prefer a stronger coconut taste, opt for sweetened coconut flakes instead of unsweetened. Alternatively, add a little bit of coconut extract for an extra punch.

Storage/Reheating

• Storage: Once the chocolate has set, store the candies in an airtight container in the fridge for up to 2 weeks. To avoid them sticking together, place the candies in mini muffin paper liners in a single layer.

• Freezing: You can also freeze these candies for up to 3 months. Lay them between pieces of parchment paper in a freezer-safe container. When you’re ready to eat them, allow them to come to room temperature before serving.

FAQs

1. Can I use sweetened coconut instead of unsweetened?

Yes, you can use either sweetened or unsweetened coconut, depending on your preference for sweetness.

2. How do I store these candies?

Store them in an airtight container in the fridge, ideally in mini muffin paper liners to keep them from sticking together.

3. How long do these candies last in the fridge?

These candies can last up to 2 weeks in the refrigerator.

4. Can I freeze Martha Washington candies?

Yes, you can freeze them for up to 3 months. Just be sure to layer them with parchment paper to prevent them from sticking.

5. Can I use a different nut besides pecans?

Yes, you can substitute pecans with walnuts, almonds, or any nut of your choice.

6. Can I make these candies ahead of time?

Absolutely! These candies can be made ahead of time and stored in the fridge or freezer until you’re ready to serve them.

7. Is there an alternative to using chocolate melting wafers?

Yes, you can use regular chocolate chips or bars, but melting wafers are easier to work with and set quickly.

8. How can I make the coating thicker?

To make the chocolate coating thicker, you can add an extra layer of chocolate after the first coating has set.

9. Can I use white chocolate instead of milk or dark chocolate?

Yes, white chocolate is a great alternative and will give the candy a slightly different flavor.

10. What other toppings can I use?

You can experiment with a variety of toppings like mini chocolate chips, crushed candy canes, or even sea salt for a salty-sweet twist.

Conclusion

Martha Washington Candy is a delightful and easy-to-make treat that will impress your family and friends. With its rich chocolate coating, creamy coconut filling, and crunchy pecans, it’s the perfect dessert for any occasion. Whether you enjoy it as a holiday treat or a simple snack, this recipe will surely become a staple in your candy-making repertoire.