Martha Washington Candy

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Martha Washington Candy is a holiday classic that brings together sweet, creamy coconut, crunchy pecans, and rich chocolate in every delightful bite. These bite-sized confections are incredibly nostalgic, evoking memories of family gatherings, cookie tins, and handwritten recipe cards passed down through generations.

With its old-fashioned charm and rich flavors, Martha Washington Candy is perfect for Christmas cookie exchanges, edible gift baskets, or a homemade treat to keep stashed in the freezer for whenever a craving strikes. This no-bake favorite delivers all the decadence of a box of chocolates—without the mystery filling.

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Why You’ll Love This Martha Washington Candy

This candy recipe checks all the boxes for ease and indulgence. It’s a no-bake treat that’s both fun to make and freezer-friendly. The center is creamy and textured thanks to coconut, pecans, and sweetened condensed milk, while the chocolate coating gives it that perfect shell to bite through. Whether you’re making treats for a party tray or holiday gifts, these candies will wow everyone who tries them.

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What Kind of Chocolate Works Best?

For the outer shell, you can use semi-sweet or dark chocolate, depending on your sweetness preference. Chocolate almond bark or high-quality chocolate chips melt smoothly and set well for coating. If you prefer a slightly less sweet version, opt for dark chocolate with at least 60% cacao. Just be sure to temper or properly melt the chocolate to keep it glossy and snappy.

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Ingredients for the Martha Washington Candy

• Sweetened condensed milk: Acts as the rich, sticky binder that gives the center its creamy, chewy texture.
• Shredded sweetened coconut: Adds a chewy, tropical sweetness that is signature to this candy.
• Powdered sugar: Helps firm up the filling and balances out the condensed milk.
• Chopped pecans: Brings crunch and buttery nuttiness that complements the sweet filling.
• Unsalted butter: Adds richness and helps the filling hold its shape once chilled.
• Vanilla extract: Enhances and deepens the flavor.
• Dark or semi-sweet chocolate: Forms the smooth, crisp coating around each bite-sized ball.
• Coconut oil or shortening (optional): Makes the chocolate a bit smoother for dipping.

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How To Make the Martha Washington Candy

Step 1: Prepare the Filling

In a large mixing bowl, stir together the sweetened condensed milk, softened butter, and vanilla extract until smooth. Add in the powdered sugar, shredded coconut, and chopped pecans. Mix thoroughly until fully combined. The mixture should be thick but sticky.

Step 2: Chill and Roll

Cover the bowl and refrigerate for 1-2 hours until the mixture is firm enough to handle. Once chilled, scoop out about 1 tablespoon of filling and roll it into a ball using your hands. Place on a parchment-lined baking sheet. Repeat until all the filling is used — you should get about 48 balls.

Step 3: Freeze

Freeze the rolled balls for 30 minutes. This helps them hold their shape while dipping.

Step 4: Melt the Chocolate

In a heatproof bowl, melt the chocolate and coconut oil (if using) in 30-second intervals in the microwave, stirring between each, until smooth.

Step 5: Dip and Set

Using a fork or dipping tool, dip each frozen ball into the melted chocolate, tapping off any excess. Place the coated candies back on the parchment paper. Let them set at room temperature or refrigerate to speed up the process.

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How Many Does This Recipe Make?

This recipe yields 48 candy balls, making it ideal for sharing, gifting, or freezing for future cravings. It feeds around 16 to 20 people depending on serving size.

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How to Store Martha Washington Candy

Store the finished candies in an airtight container, separated by layers of wax or parchment paper. They keep well in the refrigerator for up to 2 weeks and in the freezer for up to 3 months. When freezing, let them thaw in the fridge to prevent condensation from affecting the chocolate coating.

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Frequently Asked Questions

Can I use walnuts instead of pecans?
Yes, walnuts can be substituted for pecans if that’s your preference. They bring a slightly different flavor but still add great crunch.

Do I have to use coconut oil in the chocolate?
No, it’s optional. It just helps create a smoother coating. You can skip it if you’re using melting wafers or almond bark.

Can I make these without coconut?
Coconut is central to the texture and flavor of this candy, so omitting it would change the recipe significantly. If you’re looking for a coconut-free option, consider a different type of no-bake truffle.

How far ahead can I make them?
You can make them up to 2 weeks in advance if refrigerated, or 3 months if frozen. They’re great for planning ahead during busy holiday seasons.

Can kids help with this recipe?
Absolutely! Kids can help roll the filling into balls and even dip them in chocolate with some supervision. It’s a fun and simple recipe for little hands.

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Want More Candy Ideas?

If you’re on a candy-making kick, don’t miss these other irresistible treats from our kitchen:

• Red Velvet Cheesecake Brownies if you’re craving a rich chocolate-cream cheese combo.
• Irresistible Praline Crunch for a Southern-inspired caramelized treat.
• Soft Pumpkin Snickerdoodles when you’re in a cozy fall mood.
• Hot Buttered Mini Donuts to serve up warm, nostalgic comfort.
• Oatmeal Jam Bars if you love jam-filled baked bars.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you coat with dark or semi-sweet chocolate? Add any mix-ins? I love hearing your twists on the classics. Questions are always welcome too—let’s make holiday candy-making easy and fun!

Check out even more sweet ideas on my Pinterest at Life With Mira.

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