Martha Washington Candy Recipe

Martha Washington Candy Recipe
Martha Washington Candy Recipe photo by Taste of Home
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Martha Washington Candy Recipe

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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

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  • 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

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