Rich, creamy, and coated in a smooth layer of chocolate, Old-Fashioned Martha Washington Candy is a vintage favorite that brings a touch of nostalgic charm to the holidays. This no-bake candy combines sweet coconut, crunchy pecans, and silky sweetened condensed milk to create perfectly bite-sized treats that are ideal for sharing or gifting. Every bite is a decadent throwback to classic Southern candy-making.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 (14 oz) can sweetened condensed milk
2 cups powdered sugar
1 tsp vanilla extract
14 oz shredded sweetened coconut
2 cups chopped pecans
24 oz semi-sweet chocolate chips
2 tbsp coconut oil or shortening (for smoother coating)
Directions
I start by beating the softened butter in a large mixing bowl until it’s nice and creamy.
Then I add the sweetened condensed milk and vanilla extract, mixing until everything is smooth.
I slowly beat in the powdered sugar until it’s fully incorporated and smooth.
Next, I fold in the shredded coconut and chopped pecans until the mixture is well blended.
I cover the bowl and refrigerate the mixture for at least 1 hour, until it’s firm enough to shape.
Once chilled, I scoop out small portions and roll them into 1-inch balls, placing them on a parchment-lined baking sheet.
I freeze the candy balls for 30 minutes to help them firm up.
While the candies are chilling, I melt the chocolate chips with coconut oil in the microwave, heating in 30-second intervals and stirring between each until smooth.
Using a fork or toothpick, I dip each ball into the melted chocolate, letting the excess drip off before placing it back on the parchment.
I let them set at room temperature, or pop them in the fridge to firm up faster.
Servings and timing
Servings: 36 pieces
Prep Time: 30 minutes
Cooking Time: 0 minutes
Total Time: 1 hour 30 minutes
Calories: 180 kcal per piece
Variations
I sometimes add chopped dried cherries or cranberries for a fruity twist.
Swapping semi-sweet chocolate for dark or milk chocolate gives a different flavor profile.
If I want a crunchier texture, I toast the pecans before mixing them in.
For a nut-free version, I skip the pecans and use crushed graham crackers or crispy rice cereal.
Storage/Reheating
I store these candies in an airtight container in the refrigerator for up to 2 weeks. If I want to keep them longer, I freeze them in a single layer first, then transfer to a freezer-safe container—they last up to 2 months that way. I let them thaw in the fridge or at room temperature before serving. There’s no need for reheating, but if the chocolate looks frosty, I let them sit for a few minutes to bring back their shine.
FAQs
How do I keep the chocolate coating smooth?
I always add a little coconut oil or shortening to the chocolate while melting. It gives the coating a glossy, smooth finish and makes dipping easier.
Can I make Martha Washington Candy without nuts?
Yes, I can leave out the pecans entirely. The candy still holds its shape and tastes delicious with just coconut.
Can I use unsweetened coconut instead?
I’ve tried it, but sweetened shredded coconut gives the best texture and flavor. If I use unsweetened, I usually increase the powdered sugar slightly.
Do I have to freeze the candy before dipping?
Freezing helps the balls stay firm and hold their shape during dipping. I don’t skip this step because it makes the whole process cleaner and easier.
What’s the best way to gift these candies?
I like to place each piece in a mini cupcake liner, then package them in a festive box or tin. They make beautiful and tasty holiday gifts.
Conclusion
Old-Fashioned Martha Washington Candy is a timeless, crowd-pleasing treat that’s as satisfying to make as it is to eat. I keep coming back to this recipe for its simplicity, rich flavor, and classic appeal. Whether I’m sharing them with friends or sneaking a few for myself, these little chocolate-covered gems always deliver.
Recipe:
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Old-Fashioned Martha Washington Candy
- Total Time: 1 hour 30 minutes
- Yield: 36 pieces
- Diet: Vegetarian
Description
Old-Fashioned Martha Washington Candy is a classic no-bake holiday treat made with sweetened condensed milk, coconut, and pecans, coated in smooth chocolate. Perfect for gifting or sharing, this rich and creamy candy delivers a nostalgic taste of Southern tradition.
Ingredients
1 cup unsalted butter, softened
1 (14 oz) can sweetened condensed milk
2 cups powdered sugar
1 tsp vanilla extract
14 oz shredded sweetened coconut
2 cups chopped pecans
24 oz semi-sweet chocolate chips
2 tbsp coconut oil or shortening (for smoother coating)
Instructions
- Beat the softened butter in a large mixing bowl until creamy.
- Add sweetened condensed milk and vanilla extract; mix until smooth.
- Gradually beat in powdered sugar until fully incorporated.
- Fold in shredded coconut and chopped pecans until well blended.
- Cover and refrigerate the mixture for at least 1 hour, until firm enough to shape.
- Scoop and roll into 1-inch balls; place on a parchment-lined baking sheet.
- Freeze the balls for 30 minutes to firm up.
- Melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth.
- Dip each candy ball into the melted chocolate using a fork or toothpick, allowing excess to drip off.
- Place dipped candies back on parchment and let set at room temperature or refrigerate to firm faster.
Notes
Add chopped dried cherries or cranberries for a fruity variation.
Swap semi-sweet chocolate with dark or milk chocolate for different flavor profiles.
Toast pecans beforehand for extra crunch.
Use crushed graham crackers or crispy rice cereal instead of nuts for a nut-free version.
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 17g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
