Holiday Martha Washington Candy Recipe

There’s something truly magical about making and sharing Holiday Martha Washington Candy Recipe during the festive season. I remember the first time I tried this candy — the creamy, nutty layers wrapped in smooth chocolate felt like a hug in dessert form. Whether you’re gifting it, bringing it to a party, or just craving a homemade treat, this recipe never fails to impress.

If you love a mix of textures and flavors, you’ll adore this version. The buttery, sweet coconut and pecan filling paired with a glossy almond bark coating creates a perfect balance between rich and crunchy. I find that making this candy is a fun way to connect with loved ones — or just an excuse to indulge in something truly nostalgic. Let me walk you through the classic Holiday Martha Washington Candy Recipe so you can enjoy this timeless treat yourself!

Ingredients You’ll Need

Each ingredient in this Holiday Martha Washington Candy Recipe plays a special role, coming together to create that perfect creamy and crunchy texture everyone raves about. I always recommend using fresh, good-quality items, especially the nuts and chocolate coating, to get the best flavor.

• Unsalted butter: Using room temperature butter helps it incorporate smoothly without lumps.
• Sweetened condensed milk: This adds that luscious creaminess and sweetness that keeps the candy soft and chewy.
• Powdered sugar: Be sure to sift it if it’s lumpy; you want a smooth texture for the filling.
• Vanilla extract: Just a teaspoon adds warmth and depth — don’t skip it.
• Salt: Balances the sweetness perfectly and enhances all the other flavors.
• Sweetened coconut flakes: Adds chewiness and a tropical hint that’s essential here.
• Chopped pecans: Toast them lightly for extra nuttiness if you have time — it transforms the flavor.
• Chocolate flavored almond bark candy coating: This melts easily and hardens with a glossy finish, perfect for candy coating.
• White almond bark, additional chopped pecans, additional coconut (optional): Great for garnishing and adding a festive touch.

Variations

I love how versatile the Holiday Martha Washington Candy Recipe can be. Sometimes I swap pecans for walnuts or even add a splash of almond extract instead of vanilla for a different vibe. Feel free to make it your own — that’s half the fun, right?

• Nut Swap: When I tried walnuts instead of pecans, it gave a slightly earthier flavor that our family also enjoyed.
• Extract Variations: Adding a bit of almond or even coconut extract can enhance the candy’s flavor profile if you want to experiment.
• Dark Chocolate Coating: Using dark chocolate almond bark gives the candy a richer contrast, especially if you like bittersweet flavors.
• Nut-Free Version: You can leave out the nuts entirely and add extra coconut flakes for a nut-free option that’s still delicious.

How to Make Holiday Martha Washington Candy Recipe

Step 1: Whip Up That Sweet Filling

Start by creaming the room-temperature unsalted butter in a large mixing bowl until it’s smooth and fluffy. Then, add the sweetened condensed milk and beat until well combined. Gradually mix in the powdered sugar, vanilla extract, and salt. You want a thick, smooth dough that holds together but isn’t crumbly — if it feels too sticky, add a little more powdered sugar. Fold in the coconut flakes and chopped pecans last to get that wonderful texture.

Step 2: Shape Your Candy Layers

On a sheet of wax or parchment paper, press the filling mixture into a rectangular shape about 1-inch thick. You want it even, so use a ruler or your hands to smooth the edges. Chill this in the fridge for at least an hour to firm up — this step is key, so the chocolate coating won’t cause it to melt or fall apart.

Step 3: Melt and Coat with Chocolate Almond Bark

While your filling chills, melt the chocolate flavored almond bark in a microwave-safe bowl in short bursts (about 30 seconds), stirring between each to prevent scorching. You’re aiming for a smooth, pourable consistency. Once your filling is firm, cut it into small bars or squares. Using a fork or dipping tool, coat each piece completely in the melted chocolate, letting excess drip off before placing them on parchment paper. Be patient here — it gets easier with practice and your candy will look beautifully glossy when done.

Step 4: Garnish and Chill Again

If you want to add a festive touch, sprinkle some extra chopped pecans, coconut flakes, or drizzle white almond bark on top of each candy piece before the coating hardens. Pop them back into the fridge to set completely, usually about 30 minutes. Then, you’re ready to enjoy!

How to Serve Holiday Martha Washington Candy Recipe

Garnishes

I love using extra toasted pecans and lightly toasted coconut flakes as garnishes because they add color and a fresh crunch. Sometimes, I’ll drizzle white almond bark in a zig-zag pattern for a pretty contrast and festive look. It’s a simple way to elevate these candies, especially when giving as gifts.

Side Dishes

These candies are a sweet treat on their own, but I also enjoy serving them alongside a hot cup of coffee or rich eggnog during holiday gatherings. They pair beautifully with light cheese platters or fresh fruit to balance the sweetness.

Creative Ways to Present

One year, I arranged my Holiday Martha Washington Candy Recipe pieces in a decorative tin lined with festive paper — it was a hit as a hostess gift. Another favorite is placing individual pieces in small cellophane bags tied with bright ribbons for party favors. Getting creative with presentation makes this candy feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover Martha Washington Candy in an airtight container at room temperature or in the fridge if it’s warm where I live. They stay delicious for up to two weeks — just keep them away from moisture so the chocolate stays crisp.

Freezing

Freezing works great if you want to make a big batch ahead of time. I wrap individual candies in parchment and then place them in a freezer-safe container. When thawed at room temperature, they keep their texture without condensation harming the chocolate.

Reheating

Since these candies are best served chilled or at room temp, I usually just let frozen pieces thaw naturally. If the chocolate loses some shine, a quick blast of cool air with a fan helps restore it without melting the candy.

FAQs

Final Thoughts

This Holiday Martha Washington Candy Recipe always brings a bit of holiday magic to my kitchen, and honestly, it’s one of those treasured recipes you’ll find yourself coming back to year after year. It’s approachable, delicious, and makes such thoughtful gifts or party treats. I hope you give it a try and enjoy the cozy, sweet moments that come with making it — because there’s really nothing like sharing homemade candy with the people you love.

Print