Martha Washington Candy-Creamy coconut-pecan centers dipped in rich chocolate—an old-fashioned treat that never goes out of style

Introduction

This Martha Washington Candy is a beloved Southern confection that’s been passed down for generations. With a creamy filling made from sweetened condensed milk, coconut, and pecans, and a glossy chocolate coating, these bite-sized bonbons are perfect for holidays, parties, or anytime you want a sweet treat that feels homemade and heartfelt.

No candy thermometer, no fancy tools—just simple ingredients and a little chill time. Whether you’re gifting them or sneaking one from the fridge, they’re guaranteed to bring smiles.

Ingredients (Makes ~30 candies)

2 cups powdered sugar
1 can (14 oz) sweetened condensed milk
½ cup unsalted butter, softened
2 cups shredded sweetened coconut
1 cup chopped pecans
12 oz semisweet or milk chocolate chips
1 tbsp coconut oil or shortening (for smoother chocolate coating)
Optional: pinch of sea salt for topping

Instructions

Step 1: Prepare the Filling

In a large bowl, beat together powdered sugar, sweetened condensed milk, and softened butter until smooth.
Stir in shredded coconut and chopped pecans until evenly combined.
Scoop tablespoon-sized portions and roll into balls.
Place on a parchment-lined baking sheet and refrigerate for 1–2 hours, or until firm.

Step 2: Melt the Chocolate

In a microwave-safe bowl, combine chocolate chips and coconut oil.
Microwave in 30-second intervals, stirring between each, until smooth and glossy.

Step 3: Dip the Candies

Using a fork or toothpick, dip each chilled ball into the melted chocolate.
Let excess chocolate drip off, then place back on parchment.
Sprinkle with sea salt if desired.

Step 4: Set and Serve

Refrigerate for 15–20 minutes, or until chocolate is fully set.
Store in an airtight container in the fridge for up to 2 weeks.

Time Breakdown

| Task Time
Prep & Mix 20 minutes
Chill (Filling) 1–2 hours
Dip & Set 20 minutes
Total Time ~2 hours 20 minutes

Tips for Success

Toast the pecans for deeper flavor.
Use a dipping tool or fork for cleaner coating.
Chill in batches: keep some balls in the fridge while dipping others.
Add chopped cherries for a festive twist.
Make ahead: these freeze beautifully for up to 2 months.

Serving Ideas

Arrange in mini cupcake liners for a polished look.
Gift in tins or boxes with ribbon and tags.
Add to a dessert board with fudge, truffles, and cookies.
Pair with coffee, tea, or a glass of milk.

Variations to Try

Dark Chocolate Coating: For a richer, bittersweet finish
White Chocolate Shell: For a sweeter, snowball-style treat
Nut-Free Version: Use sunflower seeds or omit nuts entirely
Cherry Coconut: Add chopped maraschino cherries to the filling
Flavor Boost: Stir in vanilla or almond extract

Final Thoughts

These Martha Washington Candies are creamy, crunchy, and coated in chocolate—what more could you ask for? Whether you’re honoring tradition or starting a new one, this recipe is a sweet way to share love and nostalgia.