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
Scale
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.
