Martha Washington Candy
Martha Washington Candy is a delightful no-bake treat that combines the rich flavors of chocolate, coconut, and pecans. Perfect for holiday gatherings or sweet cravings, these blissful bites are sure to impress friends and family alike with their unique texture and taste.
Ingredients
Instructions
- Mix together 1 box of confectioners sugar, Eagle Brand milk, and vanilla.
- Thicken the mixture with coconut and add as many pecans as desired.
- Mix well.
- Put in the freezer for 2 to 3 hours or until extremely stiff.
- Roll into balls, using the other box of confectioners sugar to roll them in.
- Set aside.
- Melt 1/2 to 3/4 of a block of paraffin and 1 box of Baker's semi-sweet chocolate.
Tips & Substitutions
For a creamier texture, you can use sweetened condensed milk instead of Eagle Brand milk. If you're not a fan of coconut, it can be omitted or replaced with finely chopped dried fruit. To make rolling easier, you can lightly dust your hands with confectioners sugar. Ensure the mixture is very stiff before rolling to avoid sticky hands.
Serving Suggestions
These candies make a delightful sweet treat for gatherings and holiday events. Serve them alongside a cup of coffee or hot chocolate for a cozy dessert experience. They also pair beautifully with Fruitcake Cookies for a festive platter. Consider offering them as gifts in decorative boxes during the holiday season.
Storage & Reheating
Store leftover Martha Washington Candy in an airtight container in the refrigerator for up to two weeks. If you want to keep them longer, you can freeze the candy, separating layers with parchment paper, for up to three months. Thaw in the fridge before serving to preserve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Washington Candy contains roughly 29 calories, with 0g protein, 5g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate for coating?
Yes, you can use milk chocolate or dark chocolate instead of semi-sweet chocolate. Just keep in mind that the sweetness level will change, so you might want to adjust the sugar in your mixture accordingly to balance the flavors.
Is it necessary to use paraffin wax?
While paraffin wax is traditionally used to give the chocolate a glossy finish and help it set, you can omit it for a more natural chocolate coating. Just melt the chocolate and use it directly; it may not be as shiny, but it will still taste delicious.
What can I do if the mixture is too soft to roll?
If the mixture is too soft, return it to the freezer for a bit longer until it becomes firmer. Alternatively, you can add more confectioners sugar or coconut to thicken the mixture. Just be sure to mix thoroughly after any adjustments.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).