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Holiday Martha Washington Candy Recipe

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★★★★★

4.8 from 177 reviews

This classic Martha Washington Candy recipe is a festive and nostalgic holiday treat featuring a rich, creamy base made from butter, sweetened condensed milk, and powdered sugar, blended with coconut flakes and chopped pecans. The candy is coated in chocolate-flavored almond bark and can be garnished with white almond bark, extra nuts, and coconut for an elegant finish. Perfect for holiday gift-giving or seasonal celebrations, this no-bake candy combines crunchy textures with smooth, sweet flavors in every bite.

Ingredients

Scale

Main Candy Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 (14-ounce) can sweetened condensed milk
  • 8 cups powdered sugar (2 pounds)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups sweetened coconut flakes
  • 3 cups chopped pecans

Coating and Garnish

  • 2 (24-ounce) packages chocolate flavored almond bark candy coating
  • White almond bark (for garnish, optional)
  • Additional chopped pecans (for garnish, optional)
  • Additional sweetened coconut flakes (for garnish, optional)

Instructions

  1. Prepare the Candy Mixture: In a large mixing bowl, combine the room temperature unsalted butter, sweetened condensed milk, vanilla extract, and salt. Mix thoroughly until the butter is fully incorporated and the mixture is creamy and smooth.
  2. Add Dry Ingredients: Gradually blend in the powdered sugar, stirring continuously to avoid lumps. Once incorporated, fold in the sweetened coconut flakes and chopped pecans evenly throughout the dough-like mixture.
  3. Shape the Candy: On a large sheet of wax or parchment paper, shape the mixture into a large rectangle or log, approximately 1-inch thick. Chill in the refrigerator for at least 1 to 2 hours until firm enough to cut.
  4. Cut into Pieces: Remove the chilled candy base from the fridge and cut it into small squares or rectangles of desired size using a sharp knife. Place the pieces on a clean tray for coating.
  5. Melt the Chocolate Coating: In a microwave-safe bowl, melt the chocolate flavored almond bark candy coating in 30-second increments, stirring well between each, until fully smooth. Alternatively, use a double boiler on the stovetop and stir frequently to prevent burning.
  6. Coat the Candy Pieces: Using a fork or dipping tool, dip each candy piece into the melted chocolate coating to cover completely. Allow excess coating to drip off before placing the coated candies onto wax paper to set.
  7. Optional Garnishes: While the coating is still wet, sprinkle additional chopped pecans, coconut flakes, or drizzle with melted white almond bark over the candies to enhance presentation and flavor.
  8. Set and Serve: Allow the coated candies to cool and harden completely at room temperature or in the refrigerator. Once set, store in an airtight container. Serve chilled or at room temperature as a festive holiday treat.

Notes

  • Use room temperature butter for easier mixing and smoother texture.
  • If almond bark is unavailable, chocolate chips with a tablespoon of vegetable oil can be a substitute for coating.
  • Store candies in an airtight container in the refrigerator for up to two weeks.
  • Chopping nuts finely helps the candy hold its shape better when sliced and coated.
  • Adjust sweetness by slightly reducing the amount of powdered sugar if desired.
  • For a nut-free option, omit pecans and increase coconut or substitute with seeds.

Keywords: Martha Washington candy, holiday candy, no bake candy, pecan coconut fudge, chocolate coated candy, Christmas sweets

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