Martha Washington Candy

If you’re looking for an old-fashioned, no-bake candy that melts in your mouth and impresses every time, Martha Washington Candy is the answer. These rich, chocolate-dipped coconut and pecan bites are a holiday tradition and sweet treat favorite for gifting, parties, or anytime you’re craving something indulgent and nostalgic.

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Why You’ll Love This Recipe
No Baking Required – Simple, stovetop prep and chill
Rich and Sweet – Creamy coconut-pecan filling wrapped in chocolate
Perfect for Gifting – Makes a big batch and keeps well
Classic Flavor – Old-fashioned candy just like Grandma made
Freezer-Friendly – Ideal for prepping ahead

Ingredients You’ll Need
1 can (14 oz) sweetened condensed milk
1 stick (½ cup) unsalted butter, softened
1 tsp vanilla extract
2 cups powdered sugar
1½ cups sweetened shredded coconut
1½ cups chopped pecans
1½ cups crushed graham crackers (about 12 full sheets)
1 package (12 oz) semi-sweet chocolate chips
2 tbsp shortening or coconut oil (for melting chocolate)

Tools You’ll Need
Large mixing bowl
Spatula or spoon
Baking sheet
Wax paper or parchment paper
Microwave-safe bowl or double boiler
Cookie scoop or hands for rolling

Step-by-Step Instructions

Step 1: Make the Filling
In a large bowl, mix together sweetened condensed milk, softened butter, and vanilla extract.
Stir in powdered sugar until smooth.
Fold in coconut, chopped pecans, and crushed graham crackers. Mix well until fully combined.

Step 2: Shape the Candy
Cover the mixture and refrigerate for at least 1 hour to firm up.
Once chilled, scoop or roll into 1-inch balls. Place on a wax paper–lined baking sheet.
Refrigerate or freeze the balls for 30 minutes to make dipping easier.

Step 3: Melt the Chocolate
In a microwave-safe bowl or using a double boiler, melt the chocolate chips with the shortening or coconut oil until smooth.
Stir well to ensure a glossy, dip-friendly texture.

Step 4: Dip and Set
Using a fork or candy dipper, dip each chilled candy ball into the melted chocolate.
Let the excess drip off and place back on the wax paper.
Allow to set completely at room temperature or chill for faster setting.

Step 5: Serve or Store
Once the chocolate is firm, enjoy or store in an airtight container.

Tips for the Best Martha Washington Candy
Chill Well – Cold filling makes dipping easier and neater
Use a Cookie Scoop – Keeps candy balls uniform in size
Customize – Add chopped maraschino cherries or swap pecans for almonds
Double the Chocolate – If you like a thicker coating, do a second dip after the first one sets

Serving Suggestions
Perfect for:
Holiday dessert trays
Homemade gifts in festive tins
Tea parties and cookie swaps
After-dinner treats with coffee or cocoa

How to Store & Freeze
Refrigerate: Store in an airtight container for up to 2 weeks
Freeze: Freeze in layers separated by wax paper for up to 3 months
Thaw: Bring to room temperature or enjoy straight from the fridge

Frequently Asked Questions
Can I use unsweetened coconut?
Yes, but the candy will be less sweet. You may want to add extra sugar to balance.

Can I leave out the nuts?
Absolutely. You can substitute with more coconut or use seeds like sunflower for crunch.

Can I use chocolate almond bark instead of chocolate chips?
Yes! Almond bark melts smoothly and works great for dipping.

Can I make them smaller or larger?
Yes, just adjust your scooping and dipping time as needed.

Final Thoughts
Martha Washington Candy is the kind of classic treat that never goes out of style. With its creamy coconut-pecan center and rich chocolate shell, it’s a delightful bite-sized indulgence that’s perfect for any celebration or sweet craving.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Martha Washington Candy turns out.

Preparation Time: 20 minutes
Chilling Time: 90 minutes
Cuisine: American–Southern

Nutritional Information (Per Piece):
Calories: 160 | Protein: 2g | Carbohydrates: 15g | Fat: 10g | Fiber: 1g | Sugar: 12g | Sodium: 30mg

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