Holiday Martha Washington Candy
A delightful combination of creamy chocolate, crunchy pecans, and sweet coconut, perfect for the holiday season.
Servings: 24 pieces
Calories: 150kcal
Ingredients
Candy Base Ingredients
- 1 cup unsalted butter (room temperature) Softened and ready to create a creamy base.
- 1 can (14-ounce) sweetened condensed milk Adds delightful sweetness and smoothness to the mix.
- 8 cups powdered sugar (2 pounds) A fluffy, sugary coating that makes these candies melt in your mouth.
- 1 teaspoon vanilla extract Infuses the treat with a warm, comforting aroma.
- 1/2 teaspoon salt Balances the sweetness and enhances the overall flavor.
Flavor and Texture Ingredients
- 2 cups sweetened coconut flakes Brings a chewy texture and tropical flavor to every bite.
- 3 cups chopped pecans Confers a crunchy, nutty richness that complements the sweetness.
Chocolate Coating Ingredients
- 2 packages (24-ounce) chocolate-flavored almond bark candy coating Covers everything with a rich chocolate shell.
- 1 bar white almond bark Perfect for drizzle decoration.
- additional optional chopped pecans and coconut for garnish Enhance the visual appeal and flavor.
Instructions
Preparation
- In a large mixing bowl, add the room-temperature unsalted butter, sweetened condensed milk, powdered sugar, vanilla extract, and salt. Use an electric mixer to blend these ingredients until they are well combined.
- Gently fold in the sweetened coconut flakes and chopped pecans into the mixture until evenly incorporated.
- With clean hands, roll the candy mixture into small balls, roughly the size of a large marble. Place each ball onto a baking sheet lined with wax paper.
- Refrigerate the baking sheet to chill the candy balls until firm, for about 2 hours.
Chocolate Coating
- Melt the chocolate-flavored almond bark following the package instructions.
- Remove the chilled candy balls from the refrigerator, and dip them into the melted chocolate, ensuring they are fully coated.
- Use a fork to lift each ball out, letting excess chocolate drip off before placing them back onto the wax paper.
Decoration and Serving
- If desired, drizzle melted white almond bark over the chocolate-covered candies and sprinkle additional chopped pecans or coconut flakes on top.
- Allow the candies to cool completely and the chocolate to harden before serving or gifting.
Notes
Store in an airtight container at room temperature for up to one week or refrigerate for about two weeks. Consider using festive molds for holiday-themed shapes.