Martha Washington Candy
These no-bake chocolate bonbons feature a buttery coconut and toasted pecan center made with sweetened condensed milk and confectioners' sugar. Two chilling stages keep the filling firm for smooth dipping.
Equipment
- Hand Mixer or Stand Mixer
- Baking Sheets
- Waxed paper
- Double Boiler
Ingredients
- 1 cup butter softened
- 4 cups confectioners' sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 2 cups chopped pecans toasted
- 6 cups semisweet chocolate chips
- 1/4 cup shortening
Instructions
- Use a mixer and a large bowl to combine the softened butter, confectioners’ sugar, sweetened condensed milk, and vanilla, then fold in the coconut and toasted pecans. The filling should look evenly mixed, with coconut and nuts distributed throughout the soft mixture.
- Separate the filling into two portions, cover them, and refrigerate for 1 hour. The chilled mixture should feel firmer and scoopable rather than loose.
- Keep one portion refrigerated while rolling the other into 1-inch balls on waxed paper-lined baking sheets, then repeat with the remaining portion and refrigerate the shaped centers for 30 minutes longer. The balls should hold their rounded shape without slumping.
- Gently heat the chocolate chips and shortening in a double boiler or metal bowl over barely simmering water, stirring as they melt. The coating is ready when it looks smooth and flows easily from the spoon.
- Coat each chilled ball in melted chocolate, let the excess drain, and transfer it back to the waxed paper, adding extra coconut on top if desired. A thin, even coating should cover the center without leaving a large puddle underneath.
- Refrigerate the coated candies until the shells set, then keep them refrigerated in an airtight container. The finished chocolate should feel firm rather than wet or tacky.
Notes
Ingredient tip: Toast the pecans on a baking sheet at 350°F for 6 to 10 minutes until fragrant, then transfer them immediately to a cool plate and let them cool completely so their warmth does not soften the butter filling.
Dipping tip: Bring out roughly a dozen chilled centers at a time while keeping the rest refrigerated. Lift each dipped ball with a fork and tap it gently against the bowl rim so excess chocolate drains off cleanly.
Troubleshooting: If the melted chocolate thickens as it cools, return it briefly to gentle double-boiler warmth and stir until fluid again. Keep water and steam out of the bowl so the coating does not seize.
Storage: Keep the finished candies refrigerated in an airtight container with waxed paper between the layers to prevent sticking and keep the butter-rich centers firm.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.