Mammaw's Martha Washington Candies
Old-fashioned no-bake Christmas candies made with sweet coconut, chopped pecans, sweetened condensed milk, and a rich dark chocolate coating. Perfect for homemade holiday gifts and Christmas candy trays.
Ingredients
- 1/2 cup butter softened
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 lb powdered sugar about 4 cups
- 3 cups sweetened shredded coconut
- 2 cups finely chopped pecans
- 16 oz dark chocolate melting wafers or semi-sweet chocolate chips with 1 tablespoon coconut oil
Instructions
- In a large mixing bowl, cream together softened butter, sweetened condensed milk, and vanilla extract.
- Gradually mix in powdered sugar until smooth and thick.
- Fold in shredded coconut and finely chopped pecans.
- Cover and refrigerate for 30 minutes.
- Roll the mixture into approximately 1-inch balls and arrange on a wax-paper-lined baking sheet.
- Freeze for 30 minutes until firm.
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval.
- Dip each chilled candy ball into melted chocolate using a fork.
- Tap off excess chocolate and place on the lined baking sheet.
- Allow the chocolate to set completely before serving or storing.
Notes
Finely chop the pecans for easier rolling.
Chill the filling before shaping.
Work in small batches when dipping.
Store refrigerated in an airtight container for up to 3 weeks, with best quality when consumed sooner.
Freeze for up to 2–3 months for best quality.
Contains milk, tree nuts, and coconut.