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Martha Washington Candy

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

Martha Washington Candy

These traditional chocolate dipped cream candies are a snap to make.

They 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.

These are the INGREDIENTS you will need:

  • 1 cup margarine
  • 4 cups confectioners’ sugar
  • 14 ounce can sweetened condensed milk
  • 2 cups shredded coconut 
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2 cups pecans, chopped

These are the INSTRUCTIONS for preparation:

  • Prepare a baking sheet by lining it with waxed paper or parchment paper.
  • In a large mixing bowl, beat together the butter, powdered sugar, salt and condensed milk until the mixture is light and fluffy.
  • With the mixer on low speed, add the coconut, pecans, and vanilla extract, and mix until well-combined. The mixture will be stiff. 
  • Place the candy in the refrigerator to chill until it is firm enough to roll into balls, 2-3 hours.
  • Using a candy scoop or teaspoon, form the mixture into 1-inch small balls and place them on the prepared baking sheet. Dust your hands with powdered sugar as necessary if they get too sticky. 
  • Place the candy back in the refrigerator to chill while you prepare the dipping chocolate.
  • Place the chocolate in a large microwave-safe bowl and melt in the microwave, stirring after every 30 seconds to prevent overheating. 
  • Stir until the chocolate is entirely smooth, and allow it to cool slightly until it is warm but not hot.
  • Using dipping tools or two forks, dip the candies in the melted chocolate. Let the excess drip back into the bowl, then place the dipped candies on the baking sheets. 
  • Repeat until all of the candies are dipped.

NOTES:

If you want to add the white stripes, melt the white chocolate candy coating in a small bowl in the microwave. Drizzle the coating over the finished candies by waving a chocolate-dipped fork over the candies.

Alternately, you can place the melted coating in a plastic bag and snip off a small corner of the bag to form a homemade piping bag, and drizzle thin lines of white chocolate over the dipped truffles.

Refrigerate the candies until the coating is firm.

Martha Washingtons can be stored for up to two weeks in an airtight container in the refrigerator. For the best taste and texture, bring them to room temperature before serving.

Fill your holiday tin with Martha Washington Candy.

You will be ready at a moments notice to take them to a party, school or just have on hand for your own holiday table!

Don’t get caught empty handed! Enjoy.

Bonus: if you don’t stock condensed milk or your local store doesn’t carry it you can see my recipe for How to Make Condensed Milk.

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

Martha Washington Candy

These chocolate dipped cream candies have a delicious coconut pecan taste. They are great for your holiday tins. Don’t get caught empty handed.
4.5 from 20 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: candy, Christmas
Method: NoBake
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 20 minutes
Adjust Servings: 96
Calories: 105kcal
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
  • 1/8 teaspoon salt

Instructions

  • Prepare a baking sheet by lining it with waxed paper or parchment paper.
  • In a large mixing bowl, beat together the butter, powdered sugar, salt and condensed milk until the mixture is light and fluffy.
  • With the mixer on low speed, add the coconut, pecans, and vanilla extract, and mix until well-combined. The mixture will be stiff.
  • Place the candy in the refrigerator to chill until it is firm enough to roll into balls, 2-3 hours.
  • Using a candy scoop or teaspoon, form the mixture into 1-inch small balls and place them on the prepared baking sheet. Dust your hands with powdered sugar as necessary if they get too sticky.
  • Place the candy back in the refrigerator to chill while you prepare the dipping chocolate.
  • Place the chocolate in a large microwave-safe bowl and melt in the microwave, stirring after every 30 seconds to prevent overheating.
  • Stir until the chocolate is entirely smooth, and allow it to cool slightly until it is warm but not hot.
  • Using dipping tools or two forks, dip the candies in the melted chocolate. Let the excess drip back into the bowl, then place the dipped candies on the baking sheets.
  • Repeat until all of the candies are dipped.

Notes

  • If you want to add the white stripes, melt the white chocolate candy coating in a small bowl in the microwave. Drizzle the coating over the finished candies by waving a chocolate-dipped fork over the candies.
  • Alternately, you can place the melted coating in a plastic bag and snip off a small corner of the bag to form a homemade piping bag, and drizzle thin lines of white chocolate over the dipped truffles. Refrigerate the candies until the coating is firm.
  • Martha Washingtons can be stored for up to two weeks in an airtight container in the refrigerator. For the best taste and texture, bring them to room temperature before serving.
 
©MARILYN’S TREATS. All images are copyright protected.
 

Nutrition

Serving: 1piece | Calories: 105kcal (5%) | Carbohydrates: 14g (5%) | Protein: 0.9g (2%) | Fat: 5g (8%) | Saturated Fat: 1.5g (8%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 4.8mg (2%) | Sodium: 14mg (1%) | Potassium: 0mg | Fiber: 0.5g (2%) | Sugar: 14g (16%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  1. blankCindy Hyatt says

    Marilyn,
    A friend of mine made these every year along with alot of other great candy. I miss her and her candy. Thank you for sharing the recipe so I can make my own. I do have a question though,,,,in Step 2 it says to add salt. How much? It’s not in the ingredients list. Also, I think she used marachino cherries chopped up in hers. Have you tried that? Can’t wait to try these so please let me know about the salt.

    Cindy Hyatt
    Kansas City, MO

    Reply

    • blankMarilyn says

      Thank you so much Cindy for catching that omission.c It was in my recipe box, but I missed it when adding the ingredients. it is 1/8 teaspoon of salt. I fixed it on the recipe above. I hope you like the candy. Please come back and let me know, or if you change up the recipe. The chopped cherries sound wonderful. I will try that next time. Enjoy!

      Reply

  2. blankAmy @ The Quiet Homemaker says

    OMG! These were a tradition in my home growing up and are my favorite Christmas treat! But we just called them Chocolate Balls. I did not realize that there was a real name for them! Super Cool! Thanks for sharing!

    Thanks for linking up @LiveLifeWell!

    Blessings,

    Amy

    Reply

  3. blankLinda S says

    Chocolate, Coconut, Pecan – 3 of my favorite flavors all rolled up in one!
    I’m so glad you shared this on our Encouraging Hearts & Home blog hop this week!
    Have a very Merry Christmas!

    Reply

  21. blankRichella Parham says

    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

    • blankMarilyn says

      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

  23. blankLeslie says

    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

    • blankMarilyn says

      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

    • blankMarilyn says

      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

  28. blankMarsha says

    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

  30. blankApril J Harris says

    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

    • blankMarilyn says

      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

  31. blankCathy Kenendy says

    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

    • blankMarilyn says

      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

  32. blankSusan Champion says

    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

  35. blankBeverly says

    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

  41. blankshelley says

    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

  42. blankNikki Gwin says

    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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