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hand lifting a piece of candy out of a bowl of more candies

Martha Washington Candy

Martha Washington Candy is an easy treat made with simple ingredients. These candies melt in your mouth and make a delicious gift for the holidays!

Course Dessert
Cuisine American
Prep Time 30 minutes
Chilling Time 2 hours
Total Time 30 minutes
Servings 75
Author Kelsie

Ingredients

  • 6 tablespoons unsalted butter melted
  • 2 cups chopped pecans
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 5 cups powdered sugar sifted
  • 3 cups sweetened flaked coconut
  • 1 14-ounce can sweetened condensed milk
  • 16 ounces chocolate flavored almond bark
  • 2 cups semisweet chocolate chips

Instructions

  1. Stir together the butter, pecans, vanilla, and salt in a large mixing bowl.
  2. Gradually stir in the sugar until combined (the mixture will be dry).
  3. Add the coconut and condensed milk stir until well combined. Refrigerate for 2 hours, or until firm enough to roll into balls.
  4. Line 2 large baking sheets with parchment paper or wax paper.
  5. Combine the almond bark and chocolate chips in the top of a double boiler set over an inch of boiling water. Stir occasionally until melted and smooth.
  6. Scoop tablespoons of the filling mixture and roll into balls*.
  7. Use a fork to dip each ball into the chocolate; tap the fork on the side of your double boiler to remove excess chocolate. Place dipped balls on the prepared baking sheets. Refrigerate to set the chocolate, then serve.
  8. Uneaten candy can be stored in airtight containers in the fridge for up to 2 weeks. Layer the candies between pieces of wax paper. You can also freeze your candies for about a month.

Recipe Notes

  • *When you’re dipping your candies, it’s easiest to work with a few balls at time while keeping the rest of the filling chilled because the filling softens quite a bit at room temperature.
  • Alternatively, you can scoop all the balls onto paper-lined baking sheets and freeze until firm. Then dip them.
  • Chocolate chips taste better than almond bark but almond bark melts better, which is why I use a combination of both. You can use all chocolate chips or all almond bark if you prefer.
  • Be sure to use sweetened condensed milk rather than evaporated milk. They’re not the same and your filling will be runny if you use evaporated milk.