Martha Washington Candy Recipe

5 8 6
Martha Washington Candy Recipe
Martha Washington Candy Recipe photo by Taste of Home
Publisher Photo

Martha Washington Candy Recipe

Read Reviews
5 8 6
Publisher Photo
Passed down by my grandmother and mother, this recipe is a cherished family tradition. We've even had each grandchild and great-grandchild take a turn stirring the candy mixture! —Cindi Boger, Ardmore, AL
MAKES:
68 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
68 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Martha Washington Candy in Taste of Home Christmas Annual Annual 2016, p157

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. To Make Ahead: Store in an airtight container in the refrigerator.
  5. 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.
Originally published as Martha Washington Candy in Taste of Home Christmas Annual Annual 2016, p157

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMartha Washington Candy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Linda User ID: 8788852 279960
Reviewed Dec. 26, 2017

"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!"

MY REVIEW
alys1045 User ID: 6361029 279378
Reviewed Dec. 16, 2017

"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."

MY REVIEW
Psalm127-3 User ID: 7749892 279357
Reviewed Dec. 15, 2017

"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 REVIEW
Becky Lockwood User ID: 9362591 279352
Reviewed Dec. 15, 2017

"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."

MY REVIEW
Lisa User ID: 9235747 279343
Reviewed Dec. 15, 2017

"Any ideas on how to adjust the recipe to avoid using nuts? Just leave them out? Add more coconut? Substitute something else?"

MY REVIEW
mobarakkris User ID: 5205706 279342
Reviewed Dec. 15, 2017

"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"

MY REVIEW
ckldy46 User ID: 9300328 279338
Reviewed Dec. 15, 2017

"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!"

MY REVIEW
mommomkelly User ID: 8040425 279321
Reviewed Dec. 14, 2017

"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?"

Loading Image