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
Scale
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.
