If you’re on the lookout for a nostalgic treat that bursts with rich flavors and a delightful texture, then you absolutely must try the Old-Fashioned Martha Washington Candy Recipe. This timeless candy brings together buttery sweetness, toasted pecans, and coconut wrapped in silky chocolate for a perfect bite-sized indulgence. Each piece feels like a sweet trip back in time, filled with the warmth of homemade goodness that’s ideal for holiday gifts or cozy gatherings. Once you make this, it’s sure to become a treasured favorite in your recipe collection.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect Old-Fashioned Martha Washington Candy Recipe. Each component plays an essential role—from the creamy butter that creates a smooth base to the crunchy pecans that add a lovely texture and the chocolate that ties it all together in a luscious coating.
- 1 cup unsalted butter (softened): Using softened butter ensures a creamy mixture and controls the candy’s richness.
- 2 cups powdered sugar: This adds the perfect amount of sweetness and helps create a smooth texture.
- 1 can (14 ounces) sweetened condensed milk: Brings a luscious, milky sweetness that binds the ingredients seamlessly.
- 1 tablespoon vanilla extract: Adds a touch of warmth and depth to the flavor.
- 14 ounces sweetened shredded coconut: Provides a chewy texture and tropical undertone that balances the nuts and chocolate.
- 2 cups chopped pecans: Adds crunch and a slightly buttery nutty flavor that complements the sweetness beautifully.
- 1 (12-ounce) package semisweet chocolate chips: Melts smoothly to create a glossy chocolate coating around each candy ball.
- 2 tablespoons shortening (or coconut oil): Helps melt the chocolate evenly and gives it a shiny finish.
How to Make Old-Fashioned Martha Washington Candy Recipe
Step 1: Cream the Butter and Sugar
Start by creaming the softened unsalted butter with powdered sugar in a large mixing bowl until the mixture is smooth and light. This step is crucial because it forms the creamy base that holds all of your candy’s flavors together. Remember, take your time here to ensure there are no lumps and that the sugar is well incorporated.
Step 2: Add Sweetened Condensed Milk and Vanilla
Next, pour in the sweetened condensed milk and vanilla extract. Mix them thoroughly into your butter-sugar blend. The condensed milk brings richness and sweetness, while the vanilla adds a subtle aromatic note that will elevate the overall taste.
Step 3: Fold in Coconut and Pecans
Now gently stir in the shredded coconut and chopped pecans until they are evenly distributed throughout the mixture. This combination adds both chewiness and crunch, making each bite wonderfully textured and flavorful.
Step 4: Chill the Mixture
Cover your bowl with plastic wrap and refrigerate for at least one hour. Chilling firms up the mixture so it’s easy to handle when shaping the candies. This pause also helps the flavors meld together beautifully.
Step 5: Shape and Freeze the Candy Balls
Once chilled enough to shape, scoop out portions and roll them into 1-inch balls. Placing them on a parchment-lined baking sheet, pop them into the freezer for 30 minutes to set firmly. This step ensures they hold their shape when you dip them in chocolate.
Step 6: Melt the Chocolate
Melt the semisweet chocolate chips with shortening in a double boiler or microwave in short bursts, stirring often, until smooth and glossy. The shortening or coconut oil keeps the chocolate silky and easy to work with when dipping.
Step 7: Dip and Set
Using a fork or a dipping tool, coat each candy ball completely with the melted chocolate, letting any excess drip off. Return them to the parchment-lined sheet. You can let the chocolate set at room temperature or speed things up by refrigerating them. Either way, you’ll end up with beautifully coated candies ready to enjoy.
How to Serve Old-Fashioned Martha Washington Candy Recipe
Garnishes
While these candies shine on their own, adding a sprinkle of crushed pecans or a gentle dusting of extra shredded coconut on top right after dipping adds a lovely touch. It gives visual appeal and a hint of extra flavor and texture that guests will notice and appreciate.
Side Dishes
This candy pairs wonderfully with a hot cup of coffee or tea, especially during chilly afternoons. It also complements a festive cheese platter, where the sweetness balances out savory and salty bites. These little treats can transform your dessert table from simple to spectacular.
Creative Ways to Present
Wrap the candies individually in decorative foil or place them in mini cupcake liners to present as charming homemade gifts. For a party, arrange them on a tiered cake stand or in a beautiful glass jar tied with a ribbon. The Old-Fashioned Martha Washington Candy Recipe lends itself to creative, eye-catching displays that delight both the eye and the palate.
Make Ahead and Storage
Storing Leftovers
Keep any leftover candies fresh by storing them in an airtight container in the refrigerator. This keeps the chocolate coating firm and preserves the texture of the coconut and pecans. They stay delicious for about two weeks, making it easy to enjoy them over time.
Freezing
If you want to prepare these candies well in advance, they freeze beautifully. Place them on a parchment-lined sheet in a single layer until frozen solid, then transfer them to a freezer-safe container or bag. Properly stored, they keep their flavor and texture for up to three months—perfect for holiday gift planning.
Reheating
Since these are no-bake candies, reheating isn’t necessary. However, if they have been frozen and you want to bring them back to room temperature before serving, allow them to thaw in the refrigerator overnight. Avoid warming them up excessively, as this can melt the chocolate coating.
FAQs
Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or almonds work quite well too. Just make sure they’re chopped to a similar size to maintain the candy’s delightful texture balance.
Is it possible to make this recipe dairy-free?
You can try substituting the butter with a dairy-free margarine and using coconut oil in place of shortening. Be aware this might alter the texture slightly but the overall flavors will remain delicious.
How long does it take for the chocolate to set?
At room temperature, expect about 30 minutes for the chocolate to harden. Refrigerating the candies will speed this up to around 10 to 15 minutes.
Can I use white or dark chocolate instead of semisweet?
Yes! White and dark chocolates provide different flavor profiles but work wonderfully as coatings. Choose the one that best suits your taste or even mix them up for variety.
Are these candies suitable for gifting during holidays?
Definitely. In fact, the Old-Fashioned Martha Washington Candy Recipe is a traditional favorite for holiday gift-giving because of its nostalgic charm and rich, comforting flavors.
Final Thoughts
There’s something truly special about making and sharing the Old-Fashioned Martha Washington Candy Recipe. It’s a charming way to connect with culinary history while treating yourself and others to something sweet, nutty, and full of heart. Whether you enjoy them by the fireside, hand them out during the holidays, or surprise loved ones just because, this candy is sure to bring smiles and warm memories. Give it a try—you’re bound to love it!
Print
Old-Fashioned Martha Washington Candy Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 48 candies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Old-Fashioned Martha Washington Candy is a nostalgic, homemade treat featuring a creamy coconut and pecan center dipped in rich semisweet chocolate. Perfectly smooth and sweet with a hint of vanilla, these bite-sized candies are ideal for holiday gifts or special occasions.
Ingredients
For the Candy Base
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon vanilla extract
- 14 ounces sweetened shredded coconut
- 2 cups chopped pecans
For the Chocolate Coating
- 1 (12-ounce) package semisweet chocolate chips
- 2 tablespoons shortening (or coconut oil, for melting chocolate)
Instructions
- Prepare the Candy Base: In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and well combined. Add the sweetened condensed milk and vanilla extract, mixing thoroughly to blend all ingredients evenly.
- Incorporate Coconut and Pecans: Stir in the shredded coconut and chopped pecans until fully distributed throughout the mixture, ensuring an even texture and flavor.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture becomes firm enough to handle and shape effectively.
- Shape the Candies: Once chilled, scoop out the mixture and roll into approximately 1-inch balls. Place these balls on a parchment-lined baking sheet, spaced evenly.
- Freeze the Candy Balls: Place the tray in the freezer for 30 minutes to firm up the candy balls further, which helps with dipping later.
- Melt the Chocolate Coating: While the candy balls are freezing, melt the semisweet chocolate chips with shortening using a double boiler method or microwave in 30-second intervals, stirring frequently until smooth and glossy.
- Dip the Candy Balls: Using a fork or dipping tool, dip each chilled candy ball into the melted chocolate, allowing excess chocolate to drip back into the bowl. Return the coated candies to the parchment-lined tray.
- Set the Chocolate: Let the chocolate coating set at room temperature or refrigerate the candies for quicker hardening.
- Store the Finished Candies: Once the chocolate is firm, store the candies in an airtight container in the refrigerator to keep them fresh.
Notes
- You can substitute dark chocolate or white chocolate chips for coating depending on your preference.
- Drizzling extra chocolate over the tops before setting adds a decorative touch.
- These candies make lovely homemade gifts, especially during holiday seasons.
- For longer storage, freeze the candies in airtight containers for up to 3 months.
