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.
Course: Dessert
Cuisine: American South
Keyword: Martha Washington Candy
- 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
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.