Name: Martha Washington Candy Recipe
Prep time: 30 min
Cook time: 2 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 2 cups (227g) powdered sugar; 4 tablespoons (1/2 stick) unsalted butter, melted; 7 ounces (1/2 can) sweetened condensed milk; 1/2 teaspoon vanilla extract; 1 cup coconut flakes (sweetened or unsweetened); 1 cup chopped pecans; 2 1/2 cups chocolate-flavored melting wafers (milk chocolate or dark chocolate); Chopped pecans; Coconut flakes; Sprinkles

Jump to Recipe·5 from 30 reviews

Martha Washington Candy is a nostalgic treat that wraps up everything you love about old-fashioned homemade candies: a rich, creamy coconut-pecan center, enrobed in glossy, luscious chocolate. Whether you remember these beauties at holiday parties or you’re eyeing them for your next bake sale, they’re a true crowd-pleaser. In this recipe, sweetened condensed milk binds together coconut and pecans for a melt-in-your-mouth filling, finished with swirls of silky chocolate and playful toppings. From cheerful sprinkles to classic chopped pecans, each bite of Martha Washington Candy will make you feel like you’ve stepped back into grandma’s kitchen!

Martha Washington Candy Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how just a handful of pantry staples come together to make Martha Washington Candy so special. Each ingredient plays a key role, from the creamy condensed milk to the crunchy pecans, creating a perfect texture and flavor harmony that’s simply irresistible.

Powdered Sugar: Adds essential sweetness and gives the filling its signature smooth texture.
Unsalted Butter, melted: Lends a rich, buttery taste and helps the filling set just right.
Sweetened Condensed Milk: Acts as the decadent binder and brings a creamy, fudge-like consistency to the candy.
Vanilla Extract: Just a splash adds warmth and all-around depth to the flavor.
Coconut Flakes (sweetened or unsweetened): Supplies chewiness and tropical flair—sweetened is classic, but unsweetened works if you like things less sugary.
Chopped Pecans: Offer irresistible crunch and a toasty, nutty flavor that balances the candy’s sweetness.
Chocolate-Flavored Melting Wafers (milk or dark): The flawless, shiny coating that pulls everything together—choose your favorite chocolate!
Optional Toppings (chopped pecans, coconut flakes, sprinkles): These add fun, flavor, and extra flair.

How to Make Martha Washington Candy

Step 1: Mix the Creamy Coconut-Pecan Dough

In a medium mixing bowl, combine the powdered sugar, melted butter, sweetened condensed milk, and vanilla extract. Give it a good whisk until the mixture becomes silky and smooth. Gently fold in the coconut flakes and those irresistible chopped pecans using a spatula. The mixture should look thick and rich—just like a proper Martha Washington Candy filling. Cover the bowl with plastic wrap and let it chill in the fridge for at least 20 minutes, so it firms up for easy rolling.

Step 2: Shape the Balls

Line a large baking sheet with parchment paper, then grab a small cookie scoop or a teaspoon to portion out the dough. Roll each portion into a ball with your hands and set them on the parchment-lined tray. This step is fun, and remember: they don’t have to be perfect! The chocolate coating will hide any minor imperfections. If the mixture gets too sticky or warm, pop it back in the fridge for a few minutes. Once all your balls are rolled, chill them again (uncovered) for at least 30 minutes, so they stay firm and ready for dipping.

Step 3: Melt and Prep Your Chocolate

Divide your chocolate-flavored melting wafers evenly into two microwave-safe bowls. Since the chocolate hardens quickly, working in batches is your secret weapon here. Following the wafer package directions, melt the first bowl in the microwave—usually in 30-second bursts, stirring after each, until glossy and totally smooth.

Step 4: Coat the Balls in Chocolate

Take the chilled coconut-pecan balls out of the fridge. Using a toothpick, skewer one candy ball and gently dip it into the melted chocolate. Coat it entirely, using a spoon to cover any bare spots. Place each chocolate-dipped ball back onto the parchment paper (you can use another toothpick to help nudge it off). Before the chocolate sets, you’re ready for the fun part—toppings!

Step 5: Add Toppings and Finish

After each dip, swirl a little extra chocolate on top of the Martha Washington Candy to cover toothpick holes and make that gorgeous peak. Sprinkle your choice of toppings—whether it’s more chopped pecans, a few coconut flakes, or playful sprinkles—onto the still-wet chocolate. Once you finish the first round, melt the rest of your wafers for the remaining candies. Let everything set until the chocolate is firm and glossy, then admire your handiwork!

How to Serve Martha Washington Candy

Garnishes

Give your Martha Washington Candy a bit of glitz with creative garnishes. A sprinkle of extra chopped pecans, a little flurry of coconut flakes, or even colorful sprinkles all add a personalized touch. Right after dipping each ball, sprinkle on the garnish while the chocolate is still wet, so it sticks perfectly.

Side Dishes

Pair Martha Washington Candy with a piping hot mug of coffee, spiced tea, or a tall glass of cold milk for maximum comfort. At parties, serve them alongside other bite-sized treats like shortbread cookies, candied nuts, or chocolate-dipped pretzels for a dreamy dessert platter everyone will love.

Creative Ways to Present

Turn your Martha Washington Candy into show-stealers by nestling each piece in a mini cupcake liner before arranging them on a fancy serving tray. For gift-giving, pack them into festive tins or clear cellophane bags tied with ribbon. You can even layer candies in a tall glass jar for an eye-catching (and edible!) centerpiece.

Make Ahead and Storage

Storing Leftovers

To keep your Martha Washington Candy fresh, store the finished pieces in an airtight container lined with parchment or mini paper liners to prevent sticking and squishing. They’ll stay delicious in the fridge for up to 2 weeks—though we bet they’ll disappear faster!

Freezing

Freezing Martha Washington Candy is a game-changer for advance prep. Simply lay the candies between sheets of parchment or waxed paper in a freezer-safe container. They’ll keep perfectly for up to 3 months—just let them come back to room temperature before serving for best texture.

Reheating

These candies are meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve frozen them, let them thaw gently on the counter; this preserves their creamy texture and prevents the chocolate from “sweating.”

FAQs

Can I use different nuts instead of pecans?

Absolutely! If you’re not a pecan fan, swap in chopped walnuts or almonds for a different crunch and flavor. Just make sure to keep the pieces small enough for easy rolling.

Do I have to use sweetened coconut?

Nope! Use unsweetened coconut if you like your Martha Washington Candy less sweet. Sweetened coconut is classic, but the recipe works beautifully with either style, so it’s all about your taste preference.

Can I use chocolate chips instead of melting wafers?

You can substitute chips, but melting wafers create that gorgeous, snappy shell and are much easier to work with. If using chocolate chips, add a bit of coconut oil or shortening to help the coating set smoothly.

How long do these candies last?

Stored properly in the fridge, Martha Washington Candy will stay fresh and tasty for up to 2 weeks. They also freeze well, so feel free to make them ahead for special occasions!

Why is my filling too sticky to roll?

If your mixture feels too loose or sticky, it probably just needs a longer chill time. Pop the bowl back in the fridge for 10-15 minutes more, and it should firm up perfectly for easy rolling.

Final Thoughts

Homemade candy doesn’t get much more joyful than Martha Washington Candy. These sweet little bites are pure festivity—and they’re so simple to make, you’ll want to share them for every occasion. Trust me, give this recipe a try and watch as friends and family light up after just one bite!