Description
This decadent Martha Washington Candy features a creamy coconut and pecan center, dipped in rich chocolate for the ultimate sweet treat. Perfect for holiday gifting or a special indulgence, these bite-sized candies will be a hit with family and friends.
Ingredients
Scale
- 1 cup butter, softened
- 1 can sweetened condensed milk
- 2 lbs powdered sugar
- 1 tsp vanilla extract
- 1 package shredded coconut
- 2 cups chopped pecans
- 1 package chocolate chips
Instructions
- In a large bowl, cream together the butter, sweetened condensed milk, and vanilla extract until smooth.
- Gradually mix in the powdered sugar until well combined.
- Stir in the shredded coconut and chopped pecans.
- Shape the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with wax paper.
- Chill the balls in the refrigerator until firm, about 30 minutes.
- In a double boiler, melt the chocolate chips until smooth.
- Dip the chilled candy balls into the melted chocolate, coating them completely.
- Place the coated candies back on the wax paper and allow the chocolate to set.
- Once the chocolate is firm, enjoy your homemade Martha Washington candy!
Notes
- You can store the candies in an airtight container in the refrigerator for up to two weeks.
- For a variation, you can substitute the pecans with walnuts or almonds.
- If you don’t have a double boiler, you can melt the chocolate chips in the microwave in short intervals, stirring in between.
- Prep Time: 20 minutes
- Cook Time: 10 minutes