- 1 cup butter, softened
- 4 cups confectioners' sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 2 cups chopped pecans, toasted
- 6 cups (36 ounces) semisweet chocolate chips
- 1/4 cup shortening
- In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour.
- Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer.
- In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set.
- To Make Ahead: Store in an airtight container in the refrigerator.
- Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving. Yield: about 8-1/2 dozen.
Reviews forMartha Washington Candy
"LOVE it, sign out nuts for cherries."
"These were so good! Everybody loved them! Just a tip for first time candy makers like me--- i only made 1/2 a recipe. I found that by the time I got to dipping the last dozen coconut balls they were not so firm and did not dip well. A word of advice to those non-pros like me -- only remove 6 or 10 of the coconut balls to dip at a time. If you take out too many the last of them get soft and are really hard to dip and keep round.Will I make these again? ABSOLUTELY! They were great!"
"I made this candy years ago. It is delicious. Like "Mounds" candy. Great recipe! I will make it again this Christmas season. Do not ever remember seeing these candies with peanut butter."
"all due respect mommomkelly, I don't care if this is different from what you knew > that's called the same thing. this sounds delicious and if I wasn't currently on a plane I'd be home making this right now. I have all ingreds. thanks so much for posting this Cindi Boger!"
"My mother in law had made these for years before passing. They were my husbands favorite before he passed. A family tradition I now continue with our grandkids."
"Any ideas on how to adjust the recipe to avoid using nuts? Just leave them out? Add more coconut? Substitute something else?"
"I have been making these for years a friend gave me this back i the 70's Read Donna's review like the idea of different ingredients will try"
"It's been years since I've made this candy. Thanks for the inspiration! I checked 8 different sites and although the Martha Washington Candy recipes vary slightly they all used the same basic ingredients that you see here. The only one that mentioned peanut butter was one where the lady said that she and her mom leave out the coconut and pecans, divide the base dough into 3 portions and add different ingredients to each one, one of them having the addition of peanut butter......sounds like fun! The Martha Washington Candies brand-name was trademarked in 1906 and they made a variety of candy so there could be many more recipe formulations out there with the name!! (Buckeye balls are made with peanut butter, and of course, so are all the different variations of peanut butter balls but Martha's name wasn't on any of the ones I've seen). Share your recipe with us!"
"This is not the recipe I've grown up knowing as Martha Washington candy: Ours is 10x sugar dough roll with peanut butter. This is something else?"