Martha Washington Candies
A popular chocolate-coated confection, Martha Washington candy is an easy-to-make treat featuring coconut, pecans, and sweetened condensed milk.
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Instructions
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Line two large rimmed baking sheets with parchment or wax paper.
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Sift 2 pounds of confectioners' sugar into a stand mixer. Add 1 (14-ounce) can of sweetened condensed milk and 4 ounces of softened unsalted butter, then mix until well combined.
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Fold in 2 cups of sweetened coconut flakes and 3 cups of coarsely chopped pecans. Cover and refrigerate for 30 minutes.
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With slightly damp hands, roll the mixture into 1-inch balls and place them on one prepared baking sheet. Refrigerate uncovered until firm, for 2 hours or overnight.
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Melt 16 ounces of semisweet or milk chocolate melting wafers according to package instructions.
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Dip the firm candy balls, one at a time, into the melted chocolate, tapping off excess, then transfer to the second prepared baking sheet. Repeat for all candies.
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If the chocolate hardens, microwave it in 30-second intervals, stirring until warmed.
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Allow dipped candies to cool at room temperature or refrigerate until the chocolate sets.