Reviewed: Oct. 23, 2009

It absolutely kills me to think of someone being disappointed with this recipe, but I know it can be a frustrating candy to pull off. The trick is to get the mixture to the proper consistency. I began making this with my mother-in-law about 25 years ago, and I remember being absolutely amazed at how much powdered sugar she added to make the mixture as firm as possible (we always ended up needing more than the recipe calls for). You have to get it to a point where you pretty much cannot stir it anymore. I always start out using my Kitchen Aid mixer, but eventually get to the point where it is so stiff that I must do the rest by hand. Then it is off to the refrigerator for at least 2 hours. I work in very small batches, only taking a portion out of the fridge at a time to roll into balls. It can be time consuming, but it is so worth it. You cannot believe how impressed everyone is when they taste these.

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Maggie

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Macomb, Michigan, USA

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Reviewed: Oct. 5, 2009

I followed the recipe to the "T", refrigerating mixture overnight. As soon as the balls hit the hot melted chocolate, they oozed and melted themselves. The "candies" were actually a glob of coconut, sugar and chocolate. The flavor was good but the end result was NOT even close to the picture! I won't make these again.

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TinaMarie

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Reviewed: Dec. 24, 2008

You must have the patience of a Saint to make these. I chilled the mixture for several hours in the freezer and still could not form balls. I added 16 oz of cream cheese and 2 more cups of sugar and chilled again overnight and still found it to difficult to form balls and to dip. I gave up and tossed it.

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Dionne

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Reviewed: Dec. 24, 2008

I've been making this candy with my Mom since I was a little girl. It's a wonderful recipe. We do it a little different. We make the dough leaving out the nuts and coconut and divide the dough evenly 3 ways. We mix one with pecans and coconut, one with Maraschino Cherries (if you like chocolate covered cherries you'll love this) and the 3rd with peanut butter. The one with nuts you follow the recipe listed exactly, the one with cherries you will need to drain the cherries and chop them into tiny pieces (it's also helpful to pat them dry with a towel) then mix in with dough.The cherry mixture will be softer and more sticky so it requires powdered sugar until you can roll it into bite size balls without the dough sticking to your hand then follow the recipe as listed. The peanut butter ones I add about 1 cup of peanut butter (sometimes more I,really like peanut butter) and mix until well blended with the dough. If the peanut butter dough gets too dry you can add a little (very little) milk and that will help bring the creaminess back. Happy Candy Making!!

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Joy

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

This is by far my favorite candy recipe at Christmas! Very rich but delicious! Everyone loves them!

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Marie

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 22, 2008

I had these growing up and was really wanting them this Christmas Season. This recipe is exactly how I had remembered them. I made the mixture and let them set a few hours in the refrigerator. Rolled them up and refroze them. Very easy to dip with toothpicks and then come back and patch the hole with chocolate. Thanks for this wonderful recipe. No changes needed at all!!

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Kayla

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Reviewed: Dec. 18, 2008

When dipping this candy, remove the middle tines of a plastic fork and use it to dip. Eliminates the famous "hole" in the top. Works great!

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sandy

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Reviewed: Dec. 17, 2008

This recipe has been a family tradition for as long as I can remember. We use the same ingredients, although we use half the amount of butter and vanilla.

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rainygrl

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Reviewed: Dec. 24, 2007

This was so good and easy! They were a little soft - next time I'll increase the powdered sugar a bit. I did make one change - I used rum extract instead of the vanilla, and it was excellent. I took them to a office party and they were the first thing gone. I will definitly make them again.

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serena

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Reviewed: May 24, 2007

This recipe is very easy to make but I would cut down the margarine to 1/2 cup. I have added cinnamon to the mix and it has been great. I am thinking of varying the recipe in several ways. First, I will change the butter to cream cheese the next time to make the mix firmer and reduce condensed milk to half. I will also consider different types of nuts and dried fruit, flavorings, some orange peel and spices. Another idea that comes to mind is omit the coconut and to add two or three melted unsweetened chocolate squares (cooled down) to the mix and then use white chocolate chips for the coating instead. Then maybe, I would drizzle them with melted caramel once it is set. The second idea would be to make it chocolate and dip on some melted mint coating. I tried the melted chocolate chips for dipping the candy and I needed to add a little bit of oil to make it thinner (1 Tab oil for 3/4 cup chips). I choose chips that have sugar and chocolate liquor as the main ingredients. Surprisingly enough, there are generic brands that have these ingredients and are better than the name brands.

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LITTLEAMAZON

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Reviewed: Jan. 2, 2007

This recipe takes me back to my childhood! And at well lets just say 50+ that is some good old memories. I was very happy to find this and it is just as good as what my mom use to make!

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Susan Bartley

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Reviewed: Dec. 23, 2006

Doubling the confectioners sugar will make the candy easier to handle, but DON'T DO IT! You want that creamy, melt-in-your-mouth experience. Instead, work with the candy. Freeze before handling, drop in teaspoons on waxed paper and freeze AGAIN, roll drops between hands and freeze AGAIN. Then dip. I do add one block of parafin to the semi-sweet chocolate chips for that glossy finish. Use one toothpick for dipping, another for removing the candy, and put a little piece of pecan over the hole (a hint for what's inside). I also toast my pecans before adding to recipe. I'm not very old, but all my aunts that make candy say mine are the best they've ever had, and beautiful, too! It's worth every minute.

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ajmatt

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

These were a hit with family and coworkers. I toke the advice given and used 2lbs of confectioners sugar, but I used 1 1/2 sticks of butter, this was just right. I also added parafin to the choc. and drizzled finished product with almond bark. They were beautiful and taste even better than they looked.

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gisvold

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Reviewed: Dec. 11, 2006

These were actually very good. I did not give the recipe 5 stars because I made some alterations as other reviewers suggested. I only used 1 stick of BUTTER, and 1 box (or 1 lb.) of sugar. They came out the perfect consistency. Once I balled them out, I placed them in the freezer for about an hour before dipping them in chocolate. Not too pretty, but very tasty! I might try the melon baller thing the next time. Thanks for the recipe, Willi. I will make again.

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ecolter

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Manchester, Tennessee, USA

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Reviewed: Dec. 5, 2006

This recipe does not firm up and is a sloppy mess. I wonder if there was a misprint on the ingredients. I've made this candy for more than 20 years and I use this same recipe EXCEPT I use one STICK of butter rather than one cup. Made with the one stick, it is a very delicious candy.

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prissycat

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Reviewed: Oct. 24, 2006

These are delicious. My mom and I made these one year when I was a kid and I remember loving them. So, when I saw this recipe, I was excited to try it. I always read reviews before I make anything, and so I saw to decrease the butter (and I did use butter instead of margarine) and up the powdered sugar and they were excellent. I gave these out in a candy assortment for Christmas gifts and they were a huge hit. Thanks!

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Dec. 22, 2005

Like many others, this recipie is in fact quite tasty, but it would NOT SET!!! It was very frustrating as I kept upping the amount of Confectioner's Sugar, but to no avail! It was also really sweet, but I should have known that coming in with the Condensed Milk. The only thing that stops me from rating it too poorly is the pecans, which gave it a good kick. Buy yourself like two boxes of confectioners and REAL butter if you are going to make this!!!

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xoOrgullosaox

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Reviewed: Dec. 11, 2005

I have been looking for the exact recipe of Martha Washingtons since I was about 16, I have re-made them but no recipe was exactly alike until this one, Thank you so much for sharing this recipe. I just wish I knew the history of how they got their name. I think they are the best candy for christmas and I now add white chocolate strewn over the top for a little elegance. Thank you again they are the best,

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DONNAPLANTE

Cooking Level: Expert

Home Town: Redding, California, USA

Living In: Saco, Maine, USA

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Reviewed: Dec. 4, 2005

I agree with the other reviewers comments on this recipe. I too have had this recipe for years, but the ingredients are different. Mine is with 1/2 c. butter and 2 boxes of powdered sugar and then there is no problem with it being firm enough.

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TLWB

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Reviewed: Jan. 2, 2005

Great candy! Everyone loves them and always asks for the recipe. Takes a little time to make but well worth it! These are the changes I made. Double the powdered sugar. Use a small spring release scoop sprayed with Pam. Freeze for several hours or overnight. Keep chocolate warm not hot. I use milk chocolate chips. Only work on dipping about 10 at a time. Once the chocolate is set, remove the toothpick. I decorated the top of mine with drizzled almond bark(covers the toothpick hole) and they are beautiful each time. Thank You Willi for this wonderful addition to my Holiday candies.

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