If you’re searching for a timeless treat that’s both decadent and deeply nostalgic, Old Fashioned Martha Washington Candy is the answer! These bite-sized confections are a heavenly blend of creamy coconut, crunchy pecans, and smooth chocolate — the kind of candy that instantly transports you to festive family gatherings and cozy holiday kitchens. Each rich, chocolate-dipped morsel is packed with homemade charm, making it a perfect addition to dessert platters, gift tins, or any sweet occasion. Trust me, once you’ve made a batch of Old Fashioned Martha Washington Candy, you’ll understand why it’s a beloved classic that deserves a permanent spot in your recipe box.
Ingredients You’ll Need
The beauty of Old Fashioned Martha Washington Candy lies in its simplicity: just a handful of staple ingredients, each playing a crucial role in building that signature flavor and texture. From creamy butter to crunchy pecans and glossy chocolate, every component matters!
- Unsalted butter (1 cup, softened): Provides a creamy base and helps bind the filling for a melt-in-your-mouth texture.
- Sweetened condensed milk (1 14-ounce can): Adds sweetness and luxurious richness to the candy mixture.
- Vanilla extract (2 teaspoons): Infuses the filling with warm, aromatic flavor that ties everything together.
- Powdered sugar (2 pounds, about 7–8 cups): Sweetens and thickens the mixture so it can be shaped into perfect little balls.
- Chopped pecans (1 cup): Brings irresistible crunch and a nutty depth that pairs beautifully with coconut and chocolate.
- Shredded sweetened coconut (1½ cups): Gives each bite that classic chewy, tropical note Martha Washington Candy is known for.
- Semisweet or dark chocolate chips (2 cups): Melts into a luscious coating that balances the sweetness of the filling.
- Shortening or coconut oil (2 tablespoons): Ensures your chocolate coating is ultra-smooth and glossy, perfect for dipping.
How to Make Old Fashioned Martha Washington Candy
Step 1: Cream the Butter
Start by beating the softened unsalted butter in a large mixing bowl until it’s smooth and fluffy. This step is key: properly creamed butter makes the filling light and silky, setting the stage for that classic Old Fashioned Martha Washington Candy texture.
Step 2: Mix in Wet Ingredients
Add the sweetened condensed milk and vanilla extract to your creamed butter. Mix thoroughly until everything is well combined and silky. The condensed milk not only sweetens but also creates that signature, fudge-like consistency that makes these candies so irresistible.
Step 3: Add Powdered Sugar Gradually
Slowly incorporate the powdered sugar, about a cup at a time, mixing after each addition. You’ll notice the mixture getting thicker and forming a workable dough — this is exactly what you want for shaping later on.
Step 4: Fold in Pecans and Coconut
Gently stir in the chopped pecans and shredded sweetened coconut until they’re evenly distributed throughout the dough. These add-ins are the soul of Old Fashioned Martha Washington Candy, delivering crunch, chew, and nutty flavor in every bite.
Step 5: Chill the Mixture
Cover the bowl and refrigerate your candy mixture for 1 to 2 hours, or until it’s firm enough to handle. Chilling is crucial — it makes rolling the mixture into balls a breeze and helps the candies maintain their shape.
Step 6: Shape the Candy Balls
Once the filling is firm, scoop out small portions and roll them into 1-inch balls. Place them on a parchment-lined baking sheet, making sure they’re evenly spaced and ready for their chocolate bath. For best results, freeze the shaped balls for about 30 minutes to set them up for dipping.
Step 7: Melt the Chocolate
In a microwave-safe bowl, combine the chocolate chips and shortening (or coconut oil). Heat in 20-second bursts, stirring in between, until the chocolate is melted and smooth. The added fat makes the coating shiny and easy to work with — exactly what you want for a beautiful finish.
Step 8: Dip and Set
Using a fork or candy tool, dip each chilled candy ball into the melted chocolate, letting excess drip off before returning them to the parchment-lined sheet. Once all the candies are coated, let them set at room temperature or pop them in the fridge for a quicker firm-up. Now, your Old Fashioned Martha Washington Candy is ready to dazzle!
How to Serve Old Fashioned Martha Washington Candy
Garnishes
For a special touch, try sprinkling the tops of your freshly dipped candies with a little extra shredded coconut, a dusting of cocoa powder, or even a few finely chopped pecans before the chocolate sets. These little garnishes not only add visual appeal but also hint at the delicious flavors inside.
Side Dishes
Old Fashioned Martha Washington Candy shines on its own, but you can create a stunning dessert platter by pairing it with fresh fruit, homemade cookies, or a selection of other classic candies. Think of a cozy coffee or tea service, where these chocolates become the star of your sweet spread!
Creative Ways to Present
Presentation is half the fun! Arrange your candies in festive paper cups, stack them in a decorative tin for gifting, or build a beautiful candy tower for holiday parties. Old Fashioned Martha Washington Candy also looks charming nestled among other treats in a homemade gift basket.
Make Ahead and Storage
Storing Leftovers
Keep your Old Fashioned Martha Washington Candy in an airtight container, layered with parchment to prevent sticking. They’ll stay fresh in the refrigerator for up to two weeks, making them a fantastic make-ahead treat for holidays or special occasions.
Freezing
If you want to stock up, these candies freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container with parchment between layers. They’ll keep for up to three months — just thaw in the fridge before serving.
Reheating
No reheating required! Old Fashioned Martha Washington Candy is meant to be enjoyed chilled or at room temperature. If you’ve frozen them, simply let the candies sit in the refrigerator until they’re soft enough to bite into before serving.
FAQs
Can I use different nuts in Old Fashioned Martha Washington Candy?
Absolutely! While pecans are traditional, you can substitute with walnuts, almonds, or even hazelnuts for a new twist. Each nut brings its own personality, so feel free to experiment with whatever you have on hand.
Do I have to use semisweet chocolate, or can I try another type?
Semisweet chocolate is classic, but you can use dark, milk, or even white chocolate for a different flavor profile. If you love contrast, try dipping half in dark chocolate and half in white for a striking presentation!
What if I don’t have shortening or coconut oil for the coating?
You can skip the added fat, but the chocolate coating may be a bit thicker and less glossy. Butter is another option, though it won’t set quite as firmly as shortening or coconut oil.
Can I make Old Fashioned Martha Washington Candy gluten free?
Yes! The core ingredients are naturally gluten free, but always check your chocolate chips and flavored extracts to ensure they’re certified gluten free if needed.
How far in advance can I make these candies for a party?
You can prepare Old Fashioned Martha Washington Candy up to two weeks ahead of your event, thanks to their excellent fridge life. Just store them in an airtight container and they’ll taste as fresh as the day you made them!
Final Thoughts
There’s something magical about sharing a batch of Old Fashioned Martha Washington Candy with friends and family — it’s the kind of sweet that sparks smiles and stories. Whether you’re a seasoned candy maker or just starting out, this recipe is pure joy from start to finish. Give it a try and see why it’s a treasured favorite in so many homes!
Print
Old Fashioned Martha Washington Candy Recipe
- Total Time: 2 hours
- Yield: 40 candies 1x
- Diet: Vegetarian
Description
Old Fashioned Martha Washington Candy is a nostalgic, no-bake treat combining the rich flavors of sweetened condensed milk, butter, pecans, and coconut, all dipped in smooth chocolate. This classic American dessert is perfect for holidays or anytime you crave a chewy, nutty, chocolate-covered candy.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 pounds powdered sugar (about 7–8 cups)
- 1 cup chopped pecans
- 1½ cups shredded sweetened coconut
Chocolate Coating
- 2 cups semisweet or dark chocolate chips
- 2 tablespoons shortening or coconut oil (for smoother chocolate coating)
Instructions
- Prepare the Base Mixture: In a large mixing bowl, beat the softened butter until smooth using a mixer or sturdy spoon. Add the sweetened condensed milk and vanilla extract, mixing until everything is well combined into a creamy mixture.
- Add Dry Ingredients: Gradually incorporate the powdered sugar, mixing continuously until a thick, dough-like consistency forms. The dough should be firm but pliable.
- Mix in Nuts and Coconut: Stir in the chopped pecans and shredded sweetened coconut until evenly distributed throughout the dough.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for 1 to 2 hours until it is firm enough to shape without sticking excessively.
- Shape into Balls: Once chilled, roll the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper for easy handling.
- Freeze the Balls: Freeze the balls for 30 minutes to help them set and maintain shape during chocolate dipping.
- Melt the Chocolate Coating: While the candies are chilling, melt the chocolate chips together with the shortening or coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring well after each until smooth and glossy.
- Dip the Candies: Using a fork or candy dipping tool, dip each candy ball into the melted chocolate, ensuring it’s evenly coated. Let excess chocolate drip off before placing the coated candy back onto the parchment-lined sheet.
- Set the Chocolate: Allow the chocolate coating to set by letting the candies sit at room temperature or placing them in the refrigerator until firm.
Notes
- Store candies in an airtight container in the refrigerator for up to 2 weeks to keep them fresh.
- For a flavor variation, substitute white or milk chocolate for the coating.
- Adding a teaspoon of almond extract to the base mixture can give a delightful twist.
- Ensure the mixture is thoroughly chilled before shaping for easier rolling and dipping.
- Prep Time: 30 minutes (plus 1-2 hours chilling time)
- Cook Time: 0 minutes
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 candy
- Calories: 160
- Sugar: 17g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
