Martha Washington Candy – a delicious recipe with butter, sugar, condensed milk, vanilla, coconut, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour.
2
Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined
3
. Refrigerate 30 minutes longer.
4
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set.
5
Store in an airtight container in the refrigerator.
6
Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.
3014
kcal
Calories
167
g
Fat
366
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup butter, softened, 4 cups confectioners' sugar, 1 can (14 ounces) sweetened condensed milk, 1 teaspoon vanilla extract, and more.
Yes, Martha Washington Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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