Martha Washington Candies

Martha Washington Candies

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"Here is a candy that can be given as gifts during the holidays or just gobbled up whenever you have a hankering for it. They are a hand-dipped pecan candy in a fondant-like base."
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servings 180 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Line 2 cookie sheets with wax paper. Set aside.
  2. Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
  3. Form into small balls and place on prepared cookie sheets . Chill until very firm.
  4. Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.


  1. 74 Ratings

Most helpful positive review

I have made this heavenly candy for YEARS and they turn out perfect everytime. My recipe calls for two boxes of confectioners sugar (instead of four cups)so maybe that is why mine never comes o...

Most helpful critical review

I also make this w/ a stick of real butter - not margarine and 2 boxes of confectioner's sugar. No problems with not being firm enough. I use dipping chocolate rather than melted chocolate chi...

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I have made this heavenly candy for YEARS and they turn out perfect everytime. My recipe calls for two boxes of confectioners sugar (instead of four cups)so maybe that is why mine never comes o...

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,...

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!

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 releas...

Made these with a few changes. Added an extra cup of powdered sugar, and they didn't turn out too wet. Just right! Didn't want to get my hands dirty or have the heat of my hands affect the bu...

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 e...

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...

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 any...

If you will freeze the cream mixture before balling and then again after balling and only get a few out at a time to dip they will stay firm better for dipping.

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