Description
Martha Washington Candy is a delightful no-bake treat featuring a chewy coconut and nut center coated in smooth, melted chocolate. Perfect for holiday gatherings or anytime you crave a rich, homemade candy that’s easy to prepare and irresistibly delicious.
Ingredients
Scale
Candy Base
- 2 cups shredded coconut
- 1 cup chopped nuts (such as pecans or walnuts)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Chocolate Coating
- 2 cups chocolate chips
Instructions
- Mix the Base: In a large bowl, combine the shredded coconut, chopped nuts, sweetened condensed milk, and vanilla extract. Stir thoroughly until all ingredients are evenly incorporated into a sticky mixture.
- Form the Balls: Using your hands or a small scoop, shape the mixture into small, bite-sized balls. Place them evenly spaced on a baking sheet lined with parchment paper or a silicone mat.
- Chill the Balls: Refrigerate the formed balls for about 1 hour to firm them up, making them easier to dip in chocolate.
- Melt the Chocolate: Place the chocolate chips in a microwave-safe bowl and heat in short 20-30 second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Dip the Balls: Using a fork or dipping tool, dip each coconut-nut ball into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip back into the bowl.
- Set the Candies: Return the chocolate-covered balls to the baking sheet and arrange them so they do not touch.
- Harden the Chocolate: Place the candy-covered balls back in the refrigerator and chill until the chocolate hardens, approximately 30 minutes to 1 hour.
Notes
- Use your favorite nuts such as pecans, walnuts, or almonds for a personalized flavor.
- For a dairy-free version, substitute sweetened condensed coconut milk and use dairy-free chocolate chips.
- Store the candies in an airtight container in the refrigerator for up to 2 weeks.
- Allow the candies to come to room temperature for a few minutes before serving for the best texture.
- To easily remove the balls from the sheet after chilling, use parchment paper or a silicone baking mat.
