Martha Washington Candy
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Martha Washington Candy is a classic candy made with chocolate, coconut, and pecans. I simplify the recipe without losing any of that classic taste!
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Martha Washington Candy
When I reflect on my favorite childhood Christmas memories, I remember the most, not the toys or gifts I received. Although, I was pretty fond of the toys. By the way, boys have way cooler toys: remote-controlled cars, race tracks, BB guns, and train sets. The funny thing is, I always wanted and asked for a doll. I played with them for about 3 minutes before I threw them to the side and started playing with the cool boy toys my brother received. During those times, I also enjoyed some delicious 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 my passion for cooking then. Additionally, the clinking and clanking of utensils, pots, and pans, as well as 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. Therefore, 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 that bears her name.
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 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 the ball in chocolate and lay it on parchment paper to dry. This traditional Martha Washington Candy recipe has always been a family favorite.
Below is the recipe that I altered. I use Ghirardelli Melting chocolate to dip the truffles in. Simply melt it, dip the candy balls in it, and then allow them to dry.
The recipe below makes half of the original recipe.
How to Melt Chocolate
How to Melt Chocolate on the Stove
To melt chocolate on the stove, use a double boiler setup, which combines a saucepan and a slightly smaller heatproof bowl. Set the bowl on top of the saucepan, which has a small amount of boiling water, creating gentle, indirect heat that melts the chocolate without burning it. Steam from the water is an even heat source, giving you more control as the chocolate melts.
Only a little water is needed for the steam to melt the chocolate effectively, and it’s essential to keep any water from touching the chocolate, as this will make it seize up.
After melting, dry the bottom of the bowl to prevent any water from mixing with the chocolate.
- Fill a saucepan with 1–2 inches of water and boil on the stovetop.
- Place a slightly smaller, heat-safe bowl on top, making sure it sits above the water without touching it.
- Add the chocolate to the bowl and stir frequently to ensure it melts smoothly (about 2–3 minutes). Once fully melted, carefully remove the bowl and dry the bottom to avoid any water contact.
How to Melt Chocolate in the Microwave
Melting chocolate in the microwave for Martha Washington Candy is a quick and convenient method that skips waiting for water to boil, yet works just as well as a double boiler. Be careful, though—overheating can cause the chocolate to seize and turn lumpy.
- Set your microwave to 30% power to let the chocolate melt gradually and evenly. Full power may cause it to burn. Stir every 30 seconds to help it melt smoothly.
- Microwave in 30-second intervals until the chocolate is completely melted and smooth.
- Note: If only a few lumps remain in the melted chocolate, microwave for only 15 seconds at 30% power.
More truffle recipes are here and below
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I updated this post from an earlier version dated December 3, 2012. I made new photos and simplified the recipe instructions to ensure the best outcome for Martha Washington Candy.
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Martha Washington Candy
Ingredients
- 4 cup powdered sugar (aka confectioners) sifted
- 1/2 cup butter room temp (not melted)
- 6 oz sweetened condensed milk
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes chopped in food processor
- 2 cup chocolate candy melts
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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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.
Could the coconut be toasted? Do you think the other ingredients would need to be changed? I’ve never been a fan of coconut but years ago had toasted coconut with chocolate and loved it. I’ve not found them again and this recipe sounds like an amazing way to recreate them.
Yes, you can. Toasted coconut will be drier so you may want to add slightly less powdered sugar in the beginning OR 1 or 2 more tablespoons of sweetened condensed milk.