Martha Washington Candies

Martha Washington Candies

63
Willi 0

"Here is a candy that can be given as gifts during the holidays or just gobbled up whenever you have a hankering for it. They are a hand-dipped pecan candy in a fondant-like base."

Ingredients {{adjustedServings}} servings 180 cals

Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Line 2 cookie sheets with wax paper. Set aside.
  2. Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
  3. Form into small balls and place on prepared cookie sheets . Chill until very firm.
  4. Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.
Tips & Tricks
Best Toffee Ever - Super Easy

See how to make rich toffee with chocolate and nuts.

Clone of a Cracker Jack®

See how to make your own delicious peanutty, caramel-covered popcorn.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 63

  1. 74 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LIZ MC
12/19/2003

I have made this heavenly candy for YEARS and they turn out perfect everytime. My recipe calls for two boxes of confectioners sugar (instead of four cups)so maybe that is why mine never comes out "soupy", "thin", etc. Try it, you'll love it. Note: I also use 1/4 pound of parafin melted in the chocolate which makes the coating perfect with a slight shine very pretty).

ajmatt
12/23/2006

Doubling the confectioners sugar will make the candy easier to handle, but DON'T DO IT! You want that creamy, melt-in-your-mouth experience. Instead, work with the candy. Freeze before handling, drop in teaspoons on waxed paper and freeze AGAIN, roll drops between hands and freeze AGAIN. Then dip. I do add one block of parafin to the semi-sweet chocolate chips for that glossy finish. Use one toothpick for dipping, another for removing the candy, and put a little piece of pecan over the hole (a hint for what's inside). I also toast my pecans before adding to recipe. I'm not very old, but all my aunts that make candy say mine are the best they've ever had, and beautiful, too! It's worth every minute.

sandy
12/18/2008

When dipping this candy, remove the middle tines of a plastic fork and use it to dip. Eliminates the famous "hole" in the top. Works great!