Martha Washington Candy

Name: Martha Washington Candy
Prep time: 45 min
Total time: 45 min
Yield: about 5-1/2 dozen.
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

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, Alabama

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.

Test Kitchen Tips

For this recipe, make sure to use sweetened condensed milk. This type of milk has most of the water cooked off and added sugar. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar.

To toast pecans, spread them in a baking pan and bake at 350° until golden brown, stirring often. Generally, nuts will be toasted in 6-10 minutes. Timing will depend on how finely the nuts are chopped and the thickness of your baking pan.

Find more easy candy recipes here.

Nutrition Facts

1 piece: 196 calories, 13g fat (7g saturated fat), 9mg cholesterol, 43mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 2g protein.

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

Reviews

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Average Rating:

Catie

Dec 13, 2018

Have a known and loved this recipe for decades! As to the peanut butter question, George Washington Carver invented peanut butter in 1884. Martha Washington could not possibly have been using peanut butter for her candies. After years spent in Washington DC area, visiting every historical site, I learned much about the presidents and First Ladies in those earliest of United States history . Many delightful recipes can be attributed to former First Ladies, But this delightful candy is not one of them. Happy holidays everyone!
tsuop

Dec 13, 2018

I am giving this 5 stars though I haven't made it. My Mother made this every year only she cracked, cleaned
mbaker1103

Dec 13, 2018

I love this candy. When my son was in Afghanistan I mailed some to him. He shared it with his buddies and they asked for the recipe. I sent it over and over and they never tired of it. I did send copies of the recipe. Thanks for sharing. Marie
littlegamma

Nov 12, 2018

I made this for my husband who is a lover of coconut candy like mounds bars, etc. He went nuts over it so it's a keeper in our home!
Muriel

Jun 24, 2018

This recipe brings back good childhood memories. Both helping Mama make these, and eating these addictive, little treats.
Colleen

May 21, 2018

Delicious and easy recipe. Chilling is the most important step. I made the coconut balls and put them on a tray in the freezer and I found that to be more helpful than just putting them in the frig. Toasting the nuts is a must for getting the best flavor. These are a hit with everyone who tries them!
Kimberly

Feb 25, 2018

LOVE it, sign out nuts for cherries.
Andree

Feb 5, 2018

I use a small slow cooker to melt the chocolate for dipping. It keeps the chocolate at a constant temperature.
Linda

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!
alys1045

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.