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 ~ My Childhood Christmas Memories
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!
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.
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!!
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.
Martha Washington Candy
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).
Notes
Nutrition
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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Dee says
I have been making Martha Washington Candy since the 1960’s with my mama. I only make once a year for Christmas. My family gets upset if I don’t bring a candy tray for the family Christmas dinner. I make several different kinds. I use to make 10-15 different kinds, now I only make 5-6 different ones.
Stefanie Sanchez says
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!
Paula says
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.
janet says
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!
Paula says
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.
Judy P says
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.
Kirsten says
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!!
Paula says
You are so very welcome! I immediately think of childhood Christmases when I think of them.
Kay says
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.
Eurh says
Aren’t they supposed to have cherries in them too?
Paula says
I’ve never had them with cherries in them.
Vickie says
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.
Geri Slavinsky says
is there anything I can substitute for the paraffin?
Paula says
I use melting chocolate and do not use paraffin. You don’t need it with the melting chocolate.
The Better Baker says
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.
moonwillow says
Can you use cocoa instead of chocolate bits?
Paula says
You could roll it in cocoa instead of the chocolate candy coating. I actually think that’s a great idea!
vicky says
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..
Patti says
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…..
linda says
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.
Paula says
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.