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Martha Washington Candy

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These chocolate dipped cream candies have a delicious coconut pecan taste.

These traditional chocolate-dipped cream candies are a snap to make, and have a delicious coconut-pecan taste. Traditionally, the chocolate is melted with paraffin wax to give the candies a hard, shiny finish. I dislike the texture and taste of wax, so my recipe omits that step. If you would like to try the traditional method, add 1 block paraffin wax to the chocolate when you melt it. Here are a few more tried and true recipes. Buckeye Candies, Martha Wshington Candy, and Traditional Stollen Bread. For more cookie recipes see Ultimate Cookie Bloopers

4.89 from 9 votes
These chocolate dipped cream candies have a delicious coconut pecan taste.
Print
Martha Washington Candy
Prep Time
20 mins
Total Time
20 mins
 

These chocolate dipped cream candies have a delicious coconut pecan taste. 

 

 

Course: Dessert
Cuisine: American
Keyword: candy, Christmas
Method: NoBake
Skill Level: Intermediate
Servings: 96
Calories: 105 kcal
Author: Marilyn
Ingredients
  • 1 cup margarine
  • 4 cups confectioners' sugar
  • 14 ounce can sweetened condensed milk
  • 2 cups shredded coconut
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • 2 cups pecans Chopped
Instructions
  1. Line 2 cookie sheets with wax paper. Set aside.
  2. Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
  3. Form into small balls and place on prepared cookie sheets . Chill until very firm.
  4. Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.
Recipe Notes

©MARILYN'S TREATS. All images are copyright protected.

 

Nutrition Facts
Martha Washington Candy
Amount Per Serving (1 piece)
Calories 105 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1.5g 8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 4.8mg 2%
Sodium 14mg 1%
Potassium 0mg 0%
Total Carbohydrates 14g 5%
Dietary Fiber 0.5g 2%
Sugars 14g
Protein 0.9g 2%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  14. These look delicious! Thank you so much for sharing the recipe.

    I have a question for you. Have you ever made these using butter instead of margarine? Just wondering if that would work or if there would be a difference in texture.

    Thanks so much for sharing these at the Grace at Home party!

    Reply

    • No I haven’t tried substuting butter for the margarine in this particular recipe. I know subbing butter for crisco is a nono. But for most things lately I use butter as it is so much healthier than margarine. I read that margarine is just ONE molecule off of plastic. If you try, let me know. I won’t be making these again until the holidays.

      Reply

  16. We used to add paraffin to our chocolate when we made buckeyes, but found out later that it’s unnecessary because there is already paraffin in most of the commercially available chocolate chips! Thanks so much for sharing at the #happynowlinkup!

    Reply

    • I like to think that adding parafin to chocolate as an added ingredient is a thing of the past. I am starting finally to jump on the healthier bandwagon. It takes so much time though to redo all my recipes! Thanks Leslie!

      Reply

    • Well, I looked it up! What I did find was that there was a chain of candy stores named “Martha Washington Candies” that was started in the 1890’s. They sold ice cream and candy confections of different varieties. After the depression they went out of business. They are still made in the deep South for the holidays.

      Reply

  21. I love anything with a combination of coconut and pecans. I have never heard of these delightful treats, but I am so glad you are sharing the easy recipe. I am sure they make for a perfect gift too. Yum….

    Reply

  23. Love the name of these candies, and they sound so tasty! I’m so glad you made these without the wax – so much healthier and more delicious too. Sharing later today on our Hearth and Soul Facebook page. Thank you so much for being a part of Hearth and Soul, Marilyn.

    Reply

    • You are welcome April. These are delicious, and I see no reason in adding wax just to make them shine and take longer to melt. They don’t last that long anyway! Thanks for the share and have a great 4th!

      Reply

  24. Marilyn,

    I’m visiting from Inspire Me Monday. This looks like a yummy candy. The only thing is DH may be allergic to coconut. I am going to save your recipe with the hope of trying it at time where it’s not up to us to eat it all as it may cause DH tummy problems. Thanks for sharing. Have a safe and fun 4th!

    Reply

    • Welcome Cathy. You can easily leave out the coconut. I make it half and half since my kids don’t like it. I hope DH grows out of the allergy. It is hard when you have dietary restrictions. Have a great week!

      Reply

  25. My mother made these every Christmas! Our baby sitter came and helped her. They covered the considerable counter space in the kitchen and breakfast room with huge trays covered in waxed paper just waiting for the candy. My three siblings and I tried every trick we had to swipe a piece of candy, dipped or not. Oh, yum!

    Reply

  28. These look delicious, Marilyn! I’ve made a similar candy, but never thought to add nuts to it. I’ll definitely be trying your recipe. Thanks for partying with us! Pinning.

    Reply

  34. My mom used to make a candy similar to this at Christmas and I’ve got her recipe but it calls for the paraffin and I’ve never even tried it. I think I’ll try yours instead b/c this looks so darn good! I always leave your site hungry!

    Reply

  35. I love this stuff and it reminds me of childhood Christmases. We regularly had this candy around Christmas time. We would make them in all different flavors, strawberry, lemon, rum, etc. Thanks for the memories.
    🙂 gwingal

    Reply

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