Grandma's Martha Washington Candy Recipe From the 1920s (8 Ingredients) Candy Holidays Desserts Gluten-free Low Sodium Recipes Snacks Gluten-free

Martha Washington candy got its name from the candy company that made them back in the 1920s. Yes, this old-fashioned candy recipe has been around since the roaring '20s. This easy Martha Washington candy recipe has pecans, chocolate and coconut – and is a cherished family recipe for many. Give this chocolate candy recipe a try for dessert or as a sweet snack.

To make this old-fashioned candy recipe you will need butter, powdered sugar, a can of sweetened condensed milk, vanilla extract, sweetened flaked coconut, pecans, semisweet chocolate chips and vegetable shortening. The gluten-free ingredients are rolled into balls then take a bath in melted chocolate.

Variation: Try this chocolate candy recipe with dark chocolate chips, milk chocolate chips or white chocolate chips. During the holidays, add some Christmas cheer by sprinkling with holiday sprinkles.

Serve these sweet, low-sodium chocolate balls for dessert or give them to friends and family over the holidays. We know they will appreciate this chocolate candy and will probably ask for the recipe!

Read about the history of the Martha Washington Candies Company.

Cuisine: American
Prep Time: 25 minutes plus 1 1/2 minutes of chill time
Cook Time: 5 minutes
Total Time: 2 hours
Servings: 60 (approximately)

Ingredients

• 2 sticks (1 cup) butter, softened
• 4 cups powdered sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla
• 3 cups sweetened flaked coconut
• 2 cups chopped pecans
• 6 cups semisweet chocolate chips
• 1/4 cup vegetable shortening

Here's how to make it:

1. With an electric mixer, beat together the butter, sugar, sweetened condensed milk and vanilla. Stir in the coconut and pecans. Cover and refrigerate the batter for about 1 hour.
2. Shape the batter into 1-inch balls. (It's easier to do half the batter at one time.) Place the balls on baking sheets covered with wax paper and refrigerate about 30 more minutes.
3. Combine the chocolate chips and shortening in a double boiler or in a bowl placed over boiling water. Stir until chocolate melts and is smooth.
4. Dip the balls into the chocolate, letting the excess drip back into the pot. Place the balls back on the wax paper-covered baking sheets. Refrigerate until chocolate sets. Store the candy in an airtight container.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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