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Cooking. Creating. Sharing

Martha Washington Candy ~ My Childhood Christmas Memories

Dec.posted by Paula 75 Comments

Martha Washington Candy is a classic candy made with chocolate, coconut, and pecans. I simplify the recipe without losing any of that classic taste!

Martha Washington Candy is a classic candy made with chocolate, coconut and pecans. I simplify the recipe without losing any of that classic taste! #candy #Christmas #Christmascandy #chocolate #nougat #pecans #coconut #pecancoconutcandy #recipe

Martha Washington Candy ~ My Childhood Christmas Memories

When I reflect on my favorite childhood Christmas memories, what I remember the most is not the toys or gifts that I received. Although, I was quite fond of the toys. By the way, boys have way cooler toys; the remote-controlled cars, the race track, the BB guns, the train set. Funny thing, I always wanted and asked for a doll. And, I did play with them for about 3 minutes before I threw them to the side and started playing with the cool boy toys that my brother received.
Martha Washington Candy is a classic candy made with chocolate, coconut and pecans. I simplify the recipe without losing any of that classic taste! #candy #Christmas #Christmascandy #chocolate #nougat #pecans #coconut #pecancoconutcandy #recipe

Martha Washington Candy ~ My Childhood Christmas Memories

While the gifts and toys were nice, looking back, however, my fondest memories are of the family being together; cooking, laughing, reminiscing, eating. We were always in the kitchen. Maybe, I should have realized then my passion for cooking. Additionally, the clinking and clanking of utensil, pots, pans and the talking and laughing, I love the sound of being in the kitchen.

It’s no surprise either that one of my favorite holiday treats is a candy that my mother made every Christmas, but only at Christmas. For that reason, the making of Martha Washington Candy signifies Christmas is near. It is a tradition. As well, it wouldn’t be Christmas without it. As you know, this candy has been around for years. Most notably, it’s simple yet elegant, quick yet gourmet, and outrageously rich!

Martha Washington candy

Why is it called Martha Washington Candy?

It’s unclear how this particular confection got its name. However, most foodies conclude that it originated in the chain of candy stores named Martha Washington Candies. These stores started opening in the 1890s and were quite popular until the depression hit in the 1920s.

It’s likely that Martha Washington, the person, had little if anything to do with the stores or the candy.

Martha Washington Candy is a classic candy made with chocolate, coconut and pecans. I simplify the recipe without losing any of that classic taste! #candy #Christmas #Christmascandy #chocolate #nougat #pecans #coconut #pecancoconutcandy #recipe

Original Recipe

This is the original recipe that my Mother passed along to me. Be sure to scroll past it to the new, revised, and easier recipe!!

2 boxes powdered sugar
1 cup butter, melted
14 ounces sweetened condensed milk
1 pound chopped pecans
14 ounces coconut
12 oz semi-sweet chocolate chips
1/4 lb paraffin
Combine sugar, butter, milk, pecans, and coconut.
Roll into small balls and chill.
Melt chocolate and paraffin in a double boiler.
Dip ball in chocolate and lay on parchment paper to dry.
Below is the recipe that I altered. I use Ghirardelli Melting chocolate to dip the truffles in. Simply melt it and dip the candy balls in it then allow them to dry. The recipe below makes half of the original recipe.

 

Martha Washington Candy is a classic candy made with chocolate, coconut and pecans. I simplify the recipe without losing any of that classic taste!

Martha Washington candy
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4.53 from 19 votes

Martha Washington Candy

Martha Washington Candy recipe is the perfect old fashioned classic candy. A decadent treat made filled with coconut and pecans and wrapped in chocolate makes a nice homemade gift.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American/Southern
Keyword: candy
Servings: 36 servings
Calories: 169kcal
Author: Paula Jones
Prevent your screen from going dark

Ingredients

  • 4 cup powdered sugar* sifted
  • 1/2 cup butter room temp (not melted)
  • 6 oz sweetened condensed milk
  • 1 cup finely chopped pecans
  • 1 cup coconut** chopped in food processor
  • 2 cup chocolate candy melts You can find tips on melting chocolate here. I use Ghirardelli brand.

Instructions

  • Cream sugar and butter together. (This mixture will be thick.)
  • Add milk, pecans, and coconut.
  • Roll into small balls and chill at least 1 hour.
  • Melt chocolate. Dip candy in chocolate and allow to dry on parchment paper.
  • Share and Enjoy!
  • *If your mixture isn't thick add more sugar, 1 tablespoon at a time until thick (think cookie dough consistency)
  • **I use coconut that is found on the baking isle, usually close to chocolate chips and nuts (not frozen).
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Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 169kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 36mg | Potassium: 38mg | Fiber: 1g | Sugar: 22g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

For my favorite chocolate recipes visit here!

Please visit the link below for other bloggers who have shared their favorite Childhood Christmas Memories in the carnival.
My Favorite Childhood Christmas Memories

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Comments

  1. Stefanie Sanchez says

    11.18.20 at 1:05 pm

    But what’s the correlation to Martha Washington? I hope there is one. Is this one of her genuine recipes? I really wanted to know that!

    Reply
    • Paula says

      11.18.20 at 5:58 pm

      I couldn’t find any hard facts on the name origination. However, I believe that is tied to the Martha Washington Candies chain of candy stores that started in the 1890’s rather than to Martha Washington, the person. The stores were booming until the depression hit when they slowly all closed by early in the 1930’s.

      Reply
  2. janet says

    10.02.20 at 8:52 pm

    I have all the ingredients for these, am going to try soon! Just wondered, do you use the shredded sweetened coconut sold in bags (Baker’s brand, I think)? Do I still have to chop up the coconut in a food processor If I use the shredded coconut? Thank you!

    Reply
    • Paula says

      10.03.20 at 6:11 pm

      I do use the shredded coconut in a bag (that’s usually in the baking section) You don’t HAVE to chop it in the food processor. I do. I don’t like big pieces of coconut.

      Reply
  3. Judy P says

    07.17.20 at 3:15 pm

    5 stars
    I make this every year. But I use cherries in some,peppermint flavor in some,and orange flavor in some,coconut in some and nuts in some.

    Reply
  4. Kirsten says

    11.09.19 at 2:11 am

    I almost cried when I saw this on Pinterest. My mother made these every year for Christmas – right after Thanksgiving. She made these and peanut butter balls too. I’ve never had them with cherries either. As we got older she did freeze them and they were just as good. It’s been many years since she’s made them and am so happy to have come across the recipe as I never got it from her, so THANK YOU!!

    Reply
    • Paula says

      11.09.19 at 2:52 pm

      You are so very welcome! I immediately think of childhood Christmases when I think of them.

      Reply
  5. Kay says

    08.24.19 at 3:46 pm

    I also have always had these with chopped maraschino cherries. I was told that’s where the name originated… because of the cherry tree story.

    Reply
  6. Eurh says

    12.11.18 at 5:28 pm

    Aren’t they supposed to have cherries in them too?

    Reply
    • Paula says

      12.12.18 at 7:12 pm

      I’ve never had them with cherries in them.

      Reply
  7. Vickie says

    12.18.16 at 9:35 pm

    Like the “Vicky” above, I am also “Vickie” and have eaten these for decades until my Mother could no longer make them and I am 60! The paraffin was an integral part of making the chocolate shiny and like “fine” candy in the day. My Mother would form the balls of the coconut mixture and refrigerate them overnight with the toothpick in them and then dip them in the chocolate. And hers also froze beautifully and lasted until the last one was eaten-usually by my Dad who would eat them with butter popcorn that Mom popped on the stove top. He loved the salty/sweet thing! Thanks for keeping this recipe alive.

    Reply
  8. Geri Slavinsky says

    12.16.16 at 1:01 pm

    is there anything I can substitute for the paraffin?

    Reply
    • Paula says

      12.19.16 at 8:41 pm

      I use melting chocolate and do not use paraffin. You don’t need it with the melting chocolate.

      Reply
  9. The Better Baker says

    12.16.16 at 6:43 am

    Such a terrific post! I would dive into a plate of these like nobody’s business. OH YUM! Thanks so much for sharing with us at Weekend Potluck.

    Reply
  10. moonwillow says

    01.02.14 at 9:24 am

    Can you use cocoa instead of chocolate bits?

    Reply
    • Paula says

      01.02.14 at 11:34 am

      You could roll it in cocoa instead of the chocolate candy coating. I actually think that’s a great idea!

      Reply
      • vicky says

        10.30.15 at 9:39 pm

        Parafin is must with martha washington candy all it does it make the chocolate shiney..it will not harm you in any form or fashion..shoot i am 40 fixin to be 41 an ate them every christmas from time i could rember ..my grandmother made them every year now my mom an me make it .. an it would not be martha washington candy with out chocolate chips.. an i notice you forgot the 1 lg jar of crunchy peanut butter .. that is must also..

        Reply
        • Patti says

          11.09.17 at 4:16 pm

          Yes…paraffin is still used in some high end chocolates….I personally don’t care for the taste or texture, but I don’t think it will hurt you…..

          Reply
  11. linda says

    01.01.14 at 12:48 pm

    point of interest re the paraffin: the paraffin was added to the chocolate to make it less easy to melt. A few years ago, Hershey candy company came out with a very special Desert Storm candy bar. It had Lots more paraffin than usual to decreasr its meltability in Iraq. I didnt like the taste, but as the wife of a guy in the U.S.Navy, i appreciated the thought.

    Reply
    • Paula says

      01.01.14 at 3:25 pm

      Interesting, Linda, thanks for sharing. I actually love food trivia like that. I love the show on Food Network, that shows how candy is made. I can’t think of the name at the moment.

      Reply
« Older Comments

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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