Martha Washington Candy Recipe and History

A Sweet Story from Long Ago

This recipe is named for Martha Washington. She was the first First Lady of America. I like to imagine her making these candies at her home. It makes history feel so close.

Of course, this is our modern version. We use a mixer, which she did not have. But the feeling is the same. It is about making something special for the people you love. That is a tradition that never gets old.

Let’s Get Our Hands Dirty

First, mix the soft butter and that thick, sweet milk. It will look creamy and pale. Then, slowly add the powdered sugar. A little cloud will puff up. I still laugh at that.

Now, stir in the vanilla and salt. This is important. The salt makes all the sweetness taste even better. Finally, fold in the coconut and pecans. Doesn’t that smell amazing?

The Secret to Perfect Candy

You must chill the dough. This is the secret step. I once tried to skip it. My candy balls turned into a sticky mess. We had to eat them with spoons!

Patience matters here. Waiting for the dough to get firm makes rolling so easy. It turns a sticky job into a fun one. This teaches us that good things are worth waiting for.

A Chocolatey Hug

Now for the magic. We dip the cold balls into melted chocolate. Use two forks to roll them around. Tap off the extra chocolate. This gives each one a thin, perfect coat.

*Fun fact*: The chocolate coating helps keep the candy fresh inside. It is like a little protective hug. Do you like your candies plain or with a fancy drizzle on top?

Why This Candy is Special

This candy is more than sugar. It has a wonderful crunch from the nuts. It has a chewy bit from the coconut. Every bite is a little surprise.

Making it by hand is an act of love. A store-bought candy can’t hold that feeling. When you make it, you put a piece of your heart in it. That is the real secret ingredient.

Your Turn in the Kitchen

This is a great recipe to make with family. Someone can mix. Another can roll the balls. What is your favorite job when you cook together?

These candies are perfect for sharing. They make a lovely gift in a little box. Who would you love to make a batch for? Tell me about your favorite person to cook for.

Ingredients:

Ingredient	Amount	Notes
Butter, softened	1 cup
Sweetened condensed milk	1 can (14 oz)
Powdered sugar	4-5 cups	Add until dough is no longer sticky
Vanilla extract	1 teaspoon
Salt	1/4 teaspoon	Enhances sweetness
Coconut flakes	2 cups
Pecans, chopped	1 1/2 cups	Plus extra for garnish (toasted)
Chocolate almond bark	24 oz	For coating
White almond bark	Optional	For decorative drizzle

My Favorite Christmas Candy Story

Let me tell you about Martha Washington Candy. It is a sweet, old-fashioned treat. My own grandma taught me how to make it. She said it was her mother’s favorite recipe for Christmas.

We would make it every December. The whole kitchen smelled of vanilla and toasted nuts. I still laugh at that. My brother always tried to eat the dough before it was chilled.

This candy is not baked. It is a simple no-bake confection. You just mix, roll, and dip. It feels like playing with sweet, edible clay. Doesn’t that sound like fun?

Let’s Make Some Candy!

Are you ready to get your hands a little sticky? This is the fun part. Just follow these simple steps with me.

Step 1: First, let’s make our dough. Put the soft butter and condensed milk in a bowl. Mix them together until they are smooth and creamy. It will look like a lovely, pale yellow cloud. Slowly add the powdered sugar. Keep mixing until it is all combined.

Step 2: Now, pour in the vanilla and salt. That little bit of salt makes all the flavors pop. Then, gently stir in the coconut and pecans. (A hard-learned tip: toast your pecans first. It makes the candy taste so much richer and warmer.)

Step 3: Your dough will be very soft. We need to make it firm. Cover the bowl and put it in the fridge. Let it chill for about an hour. This is a good time to clean up. Or you can just sit and enjoy the sweet smell in your kitchen.

Step 4: After an hour, take the dough out. Use a spoon to scoop little bits. Roll each one into a ball with your hands. If the dough gets too sticky, just chill it again. I always put the finished balls on a baking sheet lined with wax paper.

Step 5: Time for the chocolate coat! Melt the almond bark carefully. Then, drop a ball into the chocolate. Use two forks to roll it around. Lift it out and let the extra chocolate drip off. Place it back on the wax paper. The chocolate will get hard and shiny. Do you know what makes chocolate set faster? Share below!

Cook Time: 1 hour (chilling)
Total Time: 1 hour 30 minutes
Yield: About 3 dozen candies
Category: Dessert, Candy

Fun Twists to Try

This recipe is wonderful as it is. But you can also play with it. Here are some fun ideas for next time.

Peanut Butter Swirl Add a big spoonful of peanut butter to the dough. It makes it so creamy and delicious.

Cherry Delight Mix in some chopped maraschino cherries. They add a little pop of red and a fruity taste.

Orange Dream Use orange extract instead of vanilla. You could even add a little orange zest. It tastes so bright and sunny.

Which one would you try first? Comment below!

Serving Your Sweet Creations

These candies look so pretty on a plate. You can make them extra special for guests. I love to see people’s faces light up.

Put them in little paper candy cups. It makes them look like they came from a fancy shop. You can also drizzle them with melted white almond bark. Sprinkle on a few extra toasted pecans for a beautiful finish.

What should you drink with them? A glass of cold milk is always the best choice. For the grown-ups, a small glass of sherry or a sweet dessert wine is nice. Which would you choose tonight?

Keeping Your Candy Fresh

Let’s talk about storing your lovely candies. They are best kept in an airtight container. A cookie tin or a glass jar works perfectly. I keep mine at room temperature for a week.

You can also store them in the fridge. The cold keeps them fresh for weeks. This is great for making big batches ahead of time. I remember my first double batch. I was so proud to have treats ready for surprise guests.

Planning ahead like this makes holidays less stressful. You can enjoy the party instead of cooking all day. It is a small act of kindness for your future self. Have you ever tried storing it this way? Share below!

Easy Fixes for Candy Troubles

Sometimes, our recipes need a little help. Your dough might be too sticky to roll. If this happens, just chill it longer. A firm dough is much easier to handle.

Your chocolate coating might be too thick. I remember when mine seized up once. Just add a tiny bit of vegetable oil to the melted chocolate. This will make it smooth and dippable again.

The candies might not look perfectly round. That is perfectly okay. Homemade treats have their own special charm. Getting the texture right matters for your confidence. A smooth candy just feels wonderful to eat. Which of these problems have you run into before?

Your Candy Questions Answered

Q: Can I make this gluten-free? A: Yes, this recipe is naturally gluten-free. Just check your almond bark labels to be sure.

Q: How far ahead can I make these? A: You can make them up to two weeks ahead. Store them in the fridge until you are ready.

Q: What if I don’t like coconut? A: You can leave it out. Add more pecans or some crushed crackers for crunch.

Q: Can I double the recipe? A: Absolutely. It is a wonderful recipe for making a big holiday batch.

Q: Is toasting the pecans necessary? A: It is not, but it adds a deeper, warmer flavor. Toasting nuts releases their natural oils. Which tip will you try first?

Share Your Sweet Success

I hope you have the best time making this candy. It is a piece of my family’s history. Now it can be a part of yours too.

I would love to see what you create in your kitchen. Your version might become a new family favorite. Sharing recipes connects us all.

Have you tried this recipe? Tag us on Pinterest! Let’s build a sweet little community. I cannot wait to see your beautiful candies.

Happy cooking!

—Fiona Brooks.