Martha Washington Candy
This post may contain affiliate links that won’t change your price but will share some commission.
Martha Washington Candy is a classic candy made with chocolate, coconut, and pecans. I simplify the recipe without losing any of that classic taste!
If you want to save this recipe for later, Pin it to your candy or dessert board> Pin Martha Washington Candy recipe
Be sure to check out my gift guide here!
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, and eating. We were always in the kitchen. Maybe, I should have realized then my passion for cooking. Additionally, the clinking and clanking of utensils, pots, and 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 recipe 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!
This candy recipe is a favorite and cherished family tradition!
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 Martha Washington Candy 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 cupbutter , 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.
More truffle recipes are here and below
Delicious fudge recipes
More reader-favorite recipes
I updated this post from an earlier version dated December 3, 2012. I made new photos and simplified the recipe instructions.
Have you tried this recipe? Please consider leaving a comment and a 5 rating. Your 5-star rating helps others find our recipe when they do a Google search.
Martha Washington Candy
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 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).
How long do these last and what is the best way to keep them?
You can freeze for 2 months or refrigerate for a couple of weeks in an airtight container.
Can these be frozen after being completely made? If so how long can they be frozen for? Do they look just as good as fresh after being frozen?
They can be frozen, but I found the chocolate does weird things when it’s frozen. I’ve had it get white spots on it and I’ve had it gets ‘sweaty’ when it thaws. For these reasons, I don’t recommend freezing it.