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
Scale
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
