Description
Rich, creamy, and coated in chocolate, this Martha Washington Candy recipe is a timeless treat that never goes out of style. With its coconut-pecan filling and smooth chocolate shell, every bite offers a delightful balance of flavors and textures. Whether you’re making them for the holidays, gifting them to friends, or treating yourself, these candies are irresistibly good.
Ingredients
- 2 cups powdered sugar
- 4 tablespoons unsalted butter, melted
- 7 ounces sweetened condensed milk (about 1/2 can)
- 1/2 teaspoon vanilla extract
- 1 cup coconut flakes (sweetened or unsweetened)
- 1 cup chopped pecans
- 2 1/2 cups chocolate-flavored melting wafers (milk chocolate or dark chocolate)
Optional toppings:
-
- Chopped pecans
- Coconut flakes
- Sprinkles
Instructions
- Prepare the Filling
- In a medium mixing bowl, whisk together powdered sugar, melted butter, sweetened condensed milk, and vanilla extract until smooth.
- Fold in coconut flakes and chopped pecans using a spatula.
- Cover the mixture with plastic wrap and refrigerate for at least 20 minutes to firm up.
- Shape the Candy Balls
- Line a large baking sheet with parchment paper.
- Use a small cookie scoop or teaspoon to scoop portions of the mixture. Roll each portion into a ball with your hands.
- Place the rolled balls onto the prepared baking sheet.
- If the mixture softens too much while shaping, refrigerate briefly.
- Chill the balls in the refrigerator for at least 30 minutes.
- Melt the Chocolate
- Divide the chocolate-flavored melting wafers into two microwave-safe bowls.
- Melt the first batch according to the package instructions, stirring until smooth.
- Coat the Candy Balls
- Remove the chilled candy balls from the fridge.
- Insert a toothpick into a candy ball and dip it into the melted chocolate, ensuring it’s fully coated.
- Use a spoon to cover any bare spots and swirl extra chocolate on top to cover the toothpick hole.
- Place the coated ball back onto the parchment-lined sheet.
- Add toppings like chopped pecans, sprinkles, or coconut flakes before the chocolate sets.
- Repeat with Remaining Balls
- Melt the second bowl of chocolate as needed and coat the remaining candy balls.
- Let Set and Store
- Allow the chocolate to harden completely.
- Store the candies in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Notes
- Work Quickly with Chocolate: The chocolate sets fast, so have your toppings ready to go.
- Customize the Filling: Swap pecans for walnuts or almonds if you prefer.
- Storage Tip: Use mini muffin liners to separate the candies for easy serving and storage.
- Serving Tip: Let frozen candies sit at room temperature for 15 minutes before enjoying.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American