Martha Washington Candy is a classic hand-rolled and hand-dipped candy that contains a pecan and coconut nougat with a chocolate coating.
Researching the history of food is of significant interest to me. I can’t say I’m as interested in researching the food as I am in eating the food, but it’s a close second. I love to know the origin of dishes, especially the origin of the names of dishes.
Martha Washington has a cookbook that I’d love to get my hands on. It’s out of circulation, best I can tell, so I need to get myself to the library and look for it. I’m interested to see if there’s a candy recipe in the cookbook that vaguely resembles this modern day version. Some believe the candy was a creation of the Martha Washington Candies Company and Martha had nothing to do with the making or naming of the candy. For now, I have no way of telling if the namesake of this recipe actually created the recipe. I’d like to think she did although I have a suspicion that not all the ingredients, powdered sugar and sweetened condensed milk, were not available commercially. Eagle Brand Sweetened Condensed Milk wasn’t available until 1856. I always marvel at the adaptation the cook had to make before we could easily purchase common pantry items off the grocery shelf.
Searching the internet, you’ll find many variations of this recipe. Some call for less powdered sugar and more butter which results in a soft nougat that’s hard to work into balls. This recipe does take some work to incorporate all the nougat ingredients, but I think it makes a better product. Not only does the nougat have to get rolled into balls, it has to stand up to a dipping in hot chocolate. For those reasons, it needs stiffness.
If you like Mounds Almond Joy, you’re certain to love this candy.
For all the simplicity of this candy, it doesn’t compromise elegance. It’s hand formed and hand dipped. That’s mighty special.
What can I use for chocolate coating for Martha Washington Candy instead of almond bark if I can’t find it at any of the places I shop?
Almond bark is usually easy to find. However, another option is melted chocolate chips with either paraffin wax or shortening. I’ve used melted chocolate chips and paraffin was for years. My preference now is for almond bark since it’s easy to locate these days. It doesn’t have a waxy mouth feel like you can get from paraffin wax. Many cooks still prefer to use shortening along with chocolate chips.
Do you need to store Martha Washington Candy in the refrigerator?
I’ve never had a batch of the candy last more than a week and it held up fine a room temperature for that amount of time. If you intend to keep it longer, I recommend storing it in the refrigerator and letting it come to room temperature before eating.
What can I substitute for coconut?
Coconut is a main ingredient in Martha Washington Candy. If you don’t care for coconut, or can’t eat it, I say this isn’t the recipe for you. To satisfy a chocolate craving, try Iced Mocha Brownies .
Martha Washington Candy
yield: approx. 60 (1 1/2 inch)balls
Martha Washington Candy is a classic hand-rolled and hand-dipped candy that contains a pecan and coconut nougat with a chocolate coating.
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yield: approx. 60 (1 1/2 inch) balls
- Chop pecans.
- Add to mixing bowl.
- Add coconut.
- Add powdered sugar.
- Pour in melted butter and sweetened condensed milk.
- Mix with an electric mixer until all ingredients are well incorporated. If preferred, mix by hand.
- Scoop out mixture with a small cookie scoop onto a large baking sheet. Form into 1 1/2 inch balls.
- Place baking sheet with nougat in freeze for one hour until well chilled.
- Melt almond bark in microwave ,in a microwave safe bowl, following package directions. Remove bowl from microwave before the almond bark is completely melted. Stir with large wooden spoon until melted.
- Remove nougat from freezer. Dip each piece in melted almond bark and place on waxed paper.
- Once almond bark is completely hard, store candies in an airtight container.
Martha Washington Candy
Ingredients
- For nougat:
- 3 cups chopped pecans
- 2 cups sweetened flaked coconut
- 4 cups powdered sugar
- 1/2 cup melted butter
- 1 14 ounce can sweetened condensed milk
- For chocolate coating:
- 24 oz. package chocolate flavored candy coating almond bark
Instructions
- for nougat:
- Chop pecans.
- Add to mixing bowl.
- Add coconut.
- Add powdered sugar.
- Pour in melted butter and sweetened condensed milk.
- Mix with an electric mixer until all ingredients are well incorporated. If preferred, mix by hand.
- Scoop out mixture with a small cookie scoop onto a large baking sheet. Form into 1 1/2 inch balls.
- Place baking sheet with nougat in freeze for one hour until well chilled.
for chocolate coating:
- Melt almond bark in microwave ,in a microwave safe bowl, following package directions. Remove bowl from microwave before the almond bark is completely melted. Stir with large wooden spoon until melted.
- Remove nougat from freezer. Dip each piece in melted almond bark and place on waxed paper.
- Once almond bark is completely hard, store candies in an airtight container.
Ann says
Yum Yum, I haven’t had those in years!! They are so good, that I can’t make them, I can’t quit eating them!!
Jackie Garvin says
Lawd, chile. I know what you’re talking about. The longer they sit, they better they are, too! 🙂
Kevin Goodnight says
I made these one time with my Grandmother Esther and it took us a long time to roll them and dip them in chocolate. But they were GOOD!!!
Jackie Garvin says
Kevin,
It’s not something you whip up quickly. But gosh, it sure is good candy.
I never knew Granny Phillips to make any kind of candy. The only cookie I remember her making were tea cakes. She made lots of cakes, pies,cobblers and fried pies.
Tammy says
What is the best way to melt the chocolate and paraffin if you don’t have a double boiler?
Jackie Garvin says
Tammy,
I don’t have a proper double boiler. I either stack two pots, larger on bottom and smaller on top or place a heat resistant mixing bowl on top of a pot. Which ever method you choose,the top vessel should sit on top. Keep enough water in the bottom vessel to keep a slow, rolling, boil going but not so much that it overflows.
Maureen | Orgasmic Chef says
I’ve never made these but they look terrific. I wonder what ingredients Martha used. Don’t you bet she had servants to do all the work?
Jackie Garvin says
I’m sure Mrs. Washington had some help cooking.
Joann Thiessen says
The first time I heard of this candy was mid 1960’s. They just called them Bon Bons. Then when I married in 1982, my husbands family called them Buckeyes. It was only later that I heard them called Martha Washington candy. It always amazing that the same recipe can have so many names.
Jackie Garvin says
Joann,
I’m always amazed by that, too. 🙂
Hope Hughes says
Buckeyes are a peanut butter center dipped in chocolate, this is not the same. I am definitely going to make some and add some dried cherries as well.
Jackie Garvin says
Dried cherries would be good. I’ve seen maraschino cherries used, too.
Crystal says
Sounds really good. I might have to try these!
Jackie Garvin says
Crystal,
Just get ready for a new addiction. 🙂
sherrie says
These look so very yummy! I just may add them to our annual baking day.
There’s a Martha Washington Inn not far from me in Abingdon, VA. Legend has it, the place is haunted. Maybe the ghosts are mad bc they had to hand make all that candy. 🙂
My Mamaw used to make homemade reese’s cups and the taste of the paraffin was all you could taste. Thanks for the memories, Jackie. Hope you and yours have a blessed Thanksgiving.
Jackie Garvin says
Thank you, Sherrie. This candy really is addictive. I hope you give it a try. 🙂
Kayla says
Is there any adjustments with the rest of the recipe if I leave out the pecans? I love them but they don’t love me.:(
Jackie Garvin says
Kayla,
Are you able to eat any nuts? Almonds, maybe? Nuts are actually a big part of the flavor. If you can chop some almonds, roasted or raw, that would be great.
Linda says
How much is 1 1/2 cakes of paraffin wax? My peanut brittle recipe calls for a 1 inch square of paraffin. Surely this is not 1 and a half of the rectangles that come in the Gulf Wax package…is it? Thanks!
Jackie Garvin says
Linda,
I used 1 1/2 cakes of paraffin from the Gulf Wax package. The standard recipe called for one cake but I found the chocolate coating would start to get hard and difficult to manage before all the candy got coated. Adding additional paraffin solved that issue. I’ve never seen a recipe for peanut brittle that called for paraffin wax. A one inch square is such a tiny amount, I don’t see how it could even have an effect on the peanut brittle.
Sharon Wvans says
I made candy similar to this, it was called Martha Washington Balls. It took 8 cups of powder sugar and 4 cups of walnuts. It used melted almond bark instead of the chocolate chips. The almond bark along with a little shortening melts a lot better than the chocolate chips.
Jackie Garvin says
Sharon,
I’ve never had problems getting the chocolate chips to melt. You have to be sure to use good quality chips. An off brand wouldn’t render the same results. Using shortening instead of paraffin wax with chocolate, results in less of a glossy finish. Almond bark has a more matte finish so shortening wouldn’t effect the appearance of the final product.
Lora fletcher says
I use white chips at Xmas and now when it snows and call the candy balls,, snowballs!
Jackie Garvin says
What a great idea, Lora!
Mary J. Moore says
When I was a Girl Scout leader, we made this into Easter Eggs, and sold them for fund-raising. The bigger the egg, the higher the price (also the cost.) Deeelicious!
Jackie Garvin says
Mary,
What a great idea for a fundraiser! I love the idea of rolling them into Easter egg shape.
Betty says
Have you found the cookbook I followed the link you gave to google books. From there, there was a link to Amazon where it was for sale in paperback format. It’s about $25. Just wanted to let you know 🙂