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.

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:

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.
Psalm127-3

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!
Becky Lockwood

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.
Lisa

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?
mobarakkris

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