If you have a sweet tooth and a love for nostalgic treats, you are absolutely going to adore this Martha Washington Candy Recipe. It’s a delightful blend of rich coconut, crunchy pecans, and velvety chocolate that comes together without baking, making it an accessible and timeless classic. Whether you’re making it for the holidays or simply to satisfy a craving, this candy is sure to become a beloved favorite that everyone will rave about.
Ingredients You’ll Need
Simple yet essential, the ingredients in this Martha Washington Candy Recipe each play a special role in delivering the perfect balance of flavor, texture, and appearance. From creamy condensed milk to lush shredded coconut and decadent chocolate, these components create a candy that’s both irresistibly rich and satisfyingly crunchy.
- Sweetened condensed milk: Acts as the creamy, sweet base that binds all the ingredients together seamlessly.
- Unsalted butter, softened: Adds richness and smoothness to the candy mixture for that melt-in-your-mouth feel.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic hint.
- Sweetened shredded coconut: Provides chewy texture and a burst of tropical sweetness.
- Powdered sugar: Sweetens and helps thicken the mixture for easier shaping.
- Chopped pecans: Offer a crunchy contrast that makes every bite exciting.
- Semisweet chocolate chips: Used for coating, providing a smooth, rich outer shell.
- Shortening or coconut oil: Helps to melt the chocolate smoothly, ensuring perfect candy coating.
How to Make Martha Washington Candy Recipe
Step 1: Mix the Base Ingredients
Begin by combining the sweetened condensed milk, softened butter, and vanilla extract in a large mixing bowl. Stir the trio gently until the mixture becomes smooth and uniform, setting the foundation for your delicious candy.
Step 2: Add Coconut, Sugar, and Pecans
Next, fold in the shredded coconut, powdered sugar, and chopped pecans. Make sure you mix everything thoroughly so that the texture is consistently distributed. This mixture is what gives the candy its signature chewy and crunchy bite.
Step 3: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least one hour. This chilling step is crucial as it firms up the mixture, making it easier to shape into perfect candy balls.
Step 4: Shape the Candy Balls
Once the mixture is firm, scoop out small portions and roll them into one-inch balls. Arrange these on a parchment-lined baking sheet. To help your candies hold their shape, pop them into the freezer for about 30 minutes until they are nicely set.
Step 5: Melt the Chocolate Coating
Place the chocolate chips and shortening (or coconut oil) in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until you achieve a silky smooth chocolate coating perfect for dunking.
Step 6: Dip and Chill
Using a fork or toothpick, dip each candy ball into the melted chocolate, letting excess drip off before placing it back on parchment paper. Refrigerate again to set the chocolate coating completely before enjoying or storing.
How to Serve Martha Washington Candy Recipe
Garnishes
Elevate these candies by sprinkling a few chopped pecans or shredded coconut on top right after dipping them in chocolate. It gives a lovely crunch and a visually enticing finish that’s perfect for gift-giving or dessert trays.
Side Dishes
Serve your Martha Washington Candy alongside a hot cup of coffee, tea, or even a rich glass of eggnog during festive seasons. The creamy sweetness pairs wonderfully with warm beverages, balancing flavors beautifully.
Creative Ways to Present
Try arranging the candies in a festive tin lined with colorful tissue paper or place them in small clear boxes tied with a ribbon for a charming homemade gift. You can also scatter a few on dessert platters to add variety or include them as part of a holiday cookie exchange.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Martha Washington Candy in an airtight container in the refrigerator. Properly stored, they maintain their texture and flavor for up to two weeks, making them a great treat to enjoy later.
Freezing
These candies freeze very well. Place them in a sealed container with parchment paper between layers, and they’ll stay fresh for up to two months. Thaw overnight in the fridge before serving to maintain their perfect texture.
Reheating
Reheating isn’t necessary for these candies since they are enjoyed cold, but letting them sit at room temperature for about 10 minutes before serving brings out the flavors and softens the chocolate coating slightly.
FAQs
Can I use different nuts instead of pecans?
Absolutely! Walnuts or almonds can be used depending on your preference or what you have on hand. Just chop them finely to maintain that delightful crunch.
Is it possible to make this candy dairy-free?
Yes, by substituting sweetened condensed milk with a dairy-free alternative and using coconut oil instead of butter, you can create a delicious dairy-free version of the Martha Washington Candy Recipe.
How long do these candies last at room temperature?
Due to their perishable ingredients, it’s best to keep the candies refrigerated. At room temperature, they should be consumed within a day or two before the texture and flavor begin to degrade.
Can I use dark or white chocolate instead of semisweet?
Definitely! Swapping semisweet chocolate for dark or white chocolate is a great way to customize the flavor and appearance of your candies.
Why do I need to freeze the candy balls before dipping them?
Freezing helps the balls firm up so they hold their shape when dipped in melted chocolate. Without freezing, the candy could become too soft and difficult to coat evenly.
Final Thoughts
Making the Martha Washington Candy Recipe is like crafting little bites of happiness, perfect for sharing with loved ones or treating yourself to a sweet indulgence. Its ease, versatility, and heavenly combination of flavors make it a must-try for anyone who appreciates classic, no-bake delights. Once you try it, you’re sure to want to make it again and again!
Print
Martha Washington Candy Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 40 candies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Martha Washington Candy is a classic American no-bake treat featuring a rich and chewy mixture of sweetened condensed milk, shredded coconut, powdered sugar, and chopped pecans, all coated in smooth semisweet chocolate. Perfect for holiday gifting or satisfying your sweet tooth, these coconut pecan balls are easy to make and delightful to eat.
Ingredients
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 bag (14 ounces) sweetened shredded coconut
- 2 cups powdered sugar
- 2 cups chopped pecans
Chocolate Coating
- 24 ounces semisweet chocolate chips
- 2 tablespoons shortening or coconut oil
Instructions
- Prepare the Candy Mixture: In a large mixing bowl, combine the sweetened condensed milk, softened butter, and vanilla extract. Stir until the mixture is smooth and creamy.
- Add Dry Ingredients: Mix in the shredded coconut, powdered sugar, and chopped pecans until all ingredients are fully incorporated and form a thick, sticky mixture.
- Chill the Mixture: Cover the bowl and place it in the refrigerator for at least 1 hour to firm up the mixture, making it easier to roll into balls.
- Form Candy Balls: Once chilled, roll the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
- Freeze for Shape: Freeze the candy balls for 30 minutes. This helps them hold their shape during the chocolate coating process.
- Melt the Chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips with shortening or coconut oil in 30-second intervals, stirring well between each, until smooth and glossy.
- Coat the Candy Balls: Using a fork or toothpick, dip each chilled candy ball into the melted chocolate, letting excess chocolate drip off before placing it back on the parchment-lined sheet.
- Set the Chocolate: Chill the coated candies in the refrigerator until the chocolate is fully set and firm to the touch.
- Store: Keep the finished candies in an airtight container in the refrigerator. They can also be frozen for longer storage.
Notes
- You can substitute semisweet chocolate with dark chocolate or white chocolate based on your preference.
- These candies freeze well for up to 2 months; thaw in the refrigerator before serving.
- Use parchment paper to prevent sticking when rolling and coating candy balls.
