Martha Washington Candies

Martha Washington Candy
Diana Rattray
Prep: 2 hrs
Cook: 4 mins
Chill: 2 hrs 30 mins
Total: 4 hrs 34 mins
Servings: 55 servings
Yield: 110 candies

Experience the magic and fun of making these nostalgic hand-dipped chocolate confections in your own kitchen. This recipe makes it easy to create professional-looking candies made with simple ingredients.

Origins of Martha Washington Candies

Martha Washington candies take their name from the candy company that created them. They were sold in stores across the U.S. during the 1920s. When the Depression hit the country, most of those stores closed, eventually disappearing altogether by the 1940s. But this beloved confection survived and has been passed from one generation to the next.

An Irresistible Sweet, Chewy Filling

The filling is made from sweetened condensed milk, flaked coconut, pecans, and confectioners' sugar and is coated with semisweet or milk chocolate. Some versions of this recipe include drained and chopped maraschino cherries. This particular recipe makes 110 small candies but is easily halved. Martha Washington candies make great gifts for the holidays or for any occasion.

Decoration for Your Candies

  • Decorate your candies immediately after dipping them in chocolate so the toppings stick.
  • Use a pinch of coconut flakes on top of each candy.
  • Use a sprinkle of flaky sea on top of each candy.
  • Make a drizzling sauce, melting 1/4 cup of white chocolate chips with a teaspoon of shortening. Make swirls, dots, or any pattern you'd like on top of each candy. Tint the white chocolate with food coloring to create Christmas, Easter, or Hanukkah colors.
  • Place a pecan half or whole almond on top of each candy (or use any whole nut you like).
  • Add colorful sprinkles to make these candies the stars of a kids' party treat table or use pink, blue, or yellow sprinkles for a baby shower.

"These hand-dipped chocolates are absolutely beautiful and so impressive to give as gifts. The filling stayed pleasantly soft and chewy, even after refrigerating. I'm planning on freezing some to serve for the holidays." —Diana Andrews

Martha Washington Candies/Tester Image
A Note From Our Recipe Tester

Ingredients

For the Filling:

  • 2 pounds (7 1/2 cups/900 grams) confectioners' sugar, sifted

  • 1 (14-ounce) can sweetened condensed milk 

  • 4 ounces (8 tablespoons) unsalted butter, softened

  • 2 cups sweetened coconut flakes

  • 3 cups pecans, coarsely chopped

For the Dipping Chocolate:

  • 16 ounces (about 4 cups) semisweet or milk chocolate flavored melting wafers

Steps to Make It

  1. Gather the ingredients.

  2. Line a large rimmed baking sheet with parchment or wax paper. Set aside.

  3. Sift 2 pounds (7 1/2 cups/900 grams) confectioners' sugar into the bowl of a stand mixer fitted with the paddle attachment. Add 1 (14-ounce can sweetened condensed milk, and 4 ounces (8 tablespoons) softened unsalted butter. Mix together on medium speed until well combined. Alternatively, use a hand mixer.

  4. With a silicone spatula, fold in 2 cups sweetened coconut flakes, and 3 cups pecans, coarsely chopped. Refrigerate, covered, for 30 minutes.

  5. With slightly damp hands (not wet), roll the mixture into 1-inch balls and place them on the prepared baking sheet. Refrigerate, uncovered, until very firm, 2 hours, or up to overnight.

  6. Melt 16 ounces (about 4 cups) semisweet or milk chocolate flavored melting wafers according to package instructions. Meanwhile, line another large baking sheet with parchment or wax paper.

  7. Remove about 1/3 of the rolled balls from the refrigerator to a plate. Dip the chilled balls in the melted chocolate one at a time, tap off as much chocolate as possible, and transfer to the prepared baking sheet. Repeat with the remaining candies.

  8. If the chocolate starts to harden, transfer to a microwave-safe bowl and microwave in 30-second intervals, stirring frequently until the chocolate is warmed through.

  9. Let the chocolate-dipped candies cool at room temperature or refrigerate until the chocolate is set.

How to Store

•Store in the refrigerator in an airtight container for up to two weeks.

•To freeze, place the candies in a zip-top freezer bag, press out all the excess air, and seal.

•Transfer the candies from the freezer to the refrigerator to thaw for a few hours before serving.

Nutrition Facts (per serving)
203 Calories
10g Fat
29g Carbs
2g Protein
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Nutrition Facts
Servings: 55
Amount per serving
Calories 203
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 8mg 3%
Sodium 36mg 2%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 5%
Total Sugars 27g
Protein 2g
Vitamin C 0mg 2%
Calcium 35mg 3%
Iron 0mg 3%
Potassium 101mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)