Oh, you guys! Today, I’m absolutely bursting to share one of my all-time favorite, super-duper easy recipes: Martha Washington Candies! Seriously, these aren’t just any old candies; they’re a little bite of heaven, packed with pecans, coconut, and a rich chocolate coating. And the best part? They’re completely no-bake! That’s right, no oven required, just a little melting and mixing magic.
I remember my grandma making these Martha Washington Candies every Christmas. Her kitchen would just smell like pure comfort and chocolate, and us grandkids would practically hover, waiting for them to set. They’re so simple, yet so incredibly rich and satisfying. They have this wonderful, old-fashioned charm that just transports you back to simpler times. Trust me, if you’ve never made them, you’re in for such a treat. They’re perfect for holiday platters, a thoughtful homemade gift, or just a little indulgence for yourself. Let’s get to it!
Why You’ll Love These Martha Washington Candies
Honestly, what’s not to love about these little bites of joy? They’re total crowd-pleasers, and here’s why I just know you’ll fall head over heels for them:
- So Easy, It’s Almost Cheating: No baking, no fancy equipment! If you can melt chocolate and stir, you can make these. Perfect for beginner candy makers or when you’re short on time.
- Seriously Delicious: That creamy, sweet center with the crunch of pecans and texture of coconut, all wrapped in chocolate? *Chef’s kiss!* They hit all the right notes.
- Perfect for Any Occasion: Holidays, potlucks, gifts, or just a Tuesday afternoon pick-me-up. These Martha Washington Candies fit right in anywhere.
- Make Ahead Friendly: They keep beautifully, so you can whip up a batch whenever you have a spare moment and have them ready to go.
The Allure of Martha Washington Candies
There’s just something magical about Martha Washington Candies. It’s that unique blend of creamy, melt-in-your-mouth sweetness from the filling, the satisfying chew of the coconut, and the delightful crunch of pecans, all brought together by a rich chocolate shell. They’re a true classic for a reason – pure comfort in every bite!
Essential Equipment for Perfect Martha Washington Candies
You don’t need a ton of fancy gadgets for these Martha Washington Candies, which is another reason I love them! But having the right basics will make your life so much easier. You’ll definitely want a sturdy saucepan for melting your butter and milk, and a good-sized mixing bowl for combining all those delicious ingredients. Don’t forget a rubber spatula or a strong spoon for stirring everything together. And, of course, you’ll need plenty of wax paper or parchment paper to set your beautiful candies on. That’s it!
Ingredients for Delicious Martha Washington Candies
Alright, let’s talk ingredients! These Martha Washington Candies come together with some pretty common pantry staples, but getting them just right makes all the difference. Here’s what you’ll need to gather:
- 1/2 cup butter: Good old unsalted butter works best here. You’ll melt this down, so no need to soften it beforehand.
- 1 can (5 ounces) evaporated milk: This is key for that creamy texture. Don’t confuse it with condensed milk, they’re very different!
- 2 pounds powdered sugar: Yes, two whole pounds! This is what gives the candies their sweet, firm, and melt-in-your-mouth base.
- 1 teaspoon vanilla extract: A classic flavor enhancer that just makes everything better.
- 1/2 teaspoon salt: A little salt really helps balance out all that sweetness and brings out the other flavors.
- 1 pound pecans, finely chopped: The star of the show! You want them finely chopped so they mix in well and give just the right amount of crunch.
- 1 (3 1/2 ounce) can flaked coconut: This adds a lovely chew and that signature coconut flavor.
- 1 (12 ounce) package chocolate chips: For that irresistible outer coating. You can use semi-sweet, milk chocolate, or even dark, depending on your preference.
- 1/4 bar paraffin wax (optional, for gloss): This is grandma’s secret for a super shiny, professional-looking coating that won’t melt as easily in your hands.
Ingredient Notes and Smart Substitutions for Martha Washington Candies
So, about those ingredients! For the butter, I always go with unsalted because I like to control the salt myself, but salted will work in a pinch if that’s all you have. Just maybe dial back the added salt a tiny bit. The evaporated milk is non-negotiable for that classic texture, so no swaps there! For the chocolate chips, I usually grab semi-sweet, but if you’re a milk chocolate fan, go for it! You could even do half dark, half milk for a nuanced flavor. Now, about that paraffin wax: it really does give you that beautiful, glossy finish and helps the chocolate set up firm. If you’re not into using it, no worries, your Martha Washington Candies will still be delicious, just maybe a little less shiny and a bit softer. You can find food-grade paraffin wax in the canning section of most grocery stores.
How to Prepare Your Own Martha Washington Candies
Okay, this is where the magic happens! Making these Martha Washington Candies is super straightforward, but a few little tricks make all the difference. Just follow along, and you’ll have a batch of these classic treats in no time.
First things first, grab a medium saucepan. You’ll want to melt your butter and evaporated milk in there over medium heat. Keep an eye on it, stirring occasionally, until the butter is completely melted and the mixture is nice and warm, but not boiling. Once it’s all melted and happy, take it right off the heat.
Now for the powdered sugar! This is where things get thick. In a really large mixing bowl (trust me, you’ll need the space!), start adding your powdered sugar, vanilla, and salt to the warm butter mixture. Stir, stir, stir! It’ll seem like a lot of sugar, but keep going until it’s super smooth and all the sugar is incorporated. This is your creamy base, so make sure there are no lumps.
Next up, it’s time for the good stuff: the chopped pecans and flaked coconut. Add them into your bowl with the smooth sugar mixture. Now, get in there with a sturdy spoon or even your (clean!) hands and mix, mix, mix until everything is perfectly combined. You want those pecans and that coconut to be evenly distributed throughout the mixture. It should be pretty stiff but still pliable.
This next part is my favorite: shaping the candies! Take small portions of the mixture and roll them into little balls, about 1-inch in diameter. Don’t worry if they’re not perfectly uniform; homemade is charming! As you roll them, place them on a baking sheet lined with wax paper or parchment paper. If the mixture starts getting too sticky, pop it in the fridge for 10-15 minutes to firm up a bit. This makes rolling so much easier!
Once all your balls are rolled, it’s chocolate time! In a separate bowl, you’ll melt your chocolate chips. I like to use a double boiler for this because it melts the chocolate gently and prevents it from seizing, but the microwave works too. If you’re using the paraffin wax (and I highly recommend it for that gorgeous shine and stability!), add it in with the chocolate chips to melt together. Stir until it’s completely smooth and glossy.
Now for the dipping! Using a fork or a candy dipping tool, carefully dip each candy ball into the melted chocolate, making sure it’s fully coated. Let any excess chocolate drip off back into the bowl before placing the coated candy back on your wax paper-lined sheet. Repeat until all your Martha Washington Candies are beautifully coated.
Finally, the hardest part: waiting! Let your candies cool and firm up completely. You can pop them in the fridge for about 30 minutes to speed this up. Once they’re firm, they’re ready to enjoy!
Tips for Success with Martha Washington Candies
Trust me on these little tricks for your Martha Washington Candies! If your mixture is too sticky to roll, just chill it for 15-20 minutes. It makes a world of difference! When dipping, make sure your chocolate isn’t too hot, or it’ll just melt the candy. A nice warm, fluid chocolate is perfect. And don’t overmix the initial sugar mixture; just get it smooth. Overworking it can make it crumbly. You want that perfect, tender center!
Serving and Storing Your Martha Washington Candies
Once your Martha Washington Candies are set, they’re ready to shine! Arrange them on a pretty platter for guests, or pack them up in a cute tin for a homemade gift. For storing, an airtight container is your best friend. They keep beautifully at room temperature for about a week, especially if you used that paraffin wax. If you want them to last longer, or if your house is super warm, pop them in the fridge for up to two weeks. Just let them come to room temperature for a few minutes before serving for the best texture.
Common Questions About Martha Washington Candies
I get a lot of questions about these Martha Washington Candies, and I love answering them! It shows you’re really thinking about the process, which is awesome. Here are some of the most common things people ask me, and my best tips to help you out:
Can I make Martha Washington Candies ahead of time?
Absolutely, yes! These Martha Washington Candies are fantastic for making ahead. In fact, I often make them a few days before I plan to serve them, especially around the holidays. They actually get even better after a day or two as the flavors meld. Just store them in an airtight container, and they’ll be perfect!
What if my Martha Washington Candies mixture is too sticky?
Oh, this happens to everyone, don’t worry! The temperature and humidity in your kitchen can really affect the stickiness of the Martha Washington Candies mixture. If it’s too sticky to roll into balls, just pop the bowl into the refrigerator for about 15-20 minutes. That little chill time firms it right up, making it much easier to handle and roll. You might need to chill it again if you’re making a big batch.
Are there variations to the classic Martha Washington Candies recipe?
You bet! While I adore the classic Martha Washington Candies, you can totally play around with them. Some people like to use walnuts instead of pecans, or even a mix of both. You could also try different extracts, like almond extract for a little something extra. For the coating, white chocolate is a fun alternative, or you could do a swirl of both dark and white chocolate for a pretty marbled effect. Get creative!
Estimated Nutritional Information for Martha Washington Candies
I know a lot of you like to keep an eye on what you’re eating, and that’s totally understandable! So, while these Martha Washington Candies are definitely a treat, I wanted to give you an estimated idea of their nutritional content. Please remember, these values are just estimates and can vary based on the exact ingredients and brands you use, as well as the size of your candies. But hopefully, this gives you a general ballpark for things like calories, fat, protein, and carbs per candy.
Share Your Martha Washington Candies Experience
So, there you have it! My absolute favorite recipe for Martha Washington Candies. I really hope you give these a try, whether it’s for a special occasion or just because you’re craving something sweet and nostalgic. I’d absolutely LOVE to hear how they turn out for you! Did you make any fun variations? What did your family think? Drop a comment below and let me know all about your candy-making adventure. And hey, if you snap a pic, be sure to share it on social media and tag me! Happy candy making, friends!
Print
Martha Washington Candies: 1 Secret for an amazing bite
- Total Time: 35 minutes
- Yield: 4 dozen 1x
- Diet: Vegetarian
Description
Martha Washington Candies are a classic no-bake confectionery, combining pecans, coconut, and powdered sugar with melted butter, chocolate, and evaporated milk for a rich, sweet treat.
Ingredients
- 1/2 cup butter
- 1 can (5 ounces) evaporated milk
- 2 pounds powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pound pecans, finely chopped
- 1 (3 1/2 ounce) can flaked coconut
- 1 (12 ounce) package chocolate chips
- 1/4 bar paraffin wax (optional, for gloss)
Instructions
- Melt butter and evaporated milk in a saucepan over medium heat.
- Remove from heat and stir in powdered sugar, vanilla, and salt until smooth.
- Add chopped pecans and flaked coconut, mixing well to combine.
- Shape the mixture into small balls.
- In a separate bowl, melt chocolate chips (and paraffin wax, if using) in a double boiler or microwave.
- Dip each candy ball into the melted chocolate, ensuring it is fully coated.
- Place dipped candies on wax paper or parchment paper to set.
- Allow candies to cool and firm up completely before serving or storing.
Notes
- For best results, use good quality chocolate chips.
- If the mixture is too sticky to roll, refrigerate it for a short time.
- Store candies in an airtight container at room temperature or in the refrigerator.
- Paraffin wax helps give the chocolate a shiny finish and prevents melting at room temperature.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 candy
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Martha Washington Candies, no-bake candy, pecan candy, coconut candy, chocolate candy, homemade candy