Description
This festive Martha Washington Candy recipe is a rich, creamy holiday treat made with a buttery, sweetened condensed milk base mixed with powdered sugar, coconut flakes, and chopped pecans, all enrobed in smooth chocolate almond bark. Perfect for holiday gifting or enjoying as a decadent homemade candy during the festive season.
Ingredients
Scale
Candy Base
- 1 cup unsalted butter (room temperature)
- 1 (14-ounce) can sweetened condensed milk
- 8 cups powdered sugar (2 pounds)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups sweetened coconut flakes
- 3 cups chopped pecans
Coating and Garnish
- 2 (24-ounce) packages chocolate flavored almond bark candy coating
- White almond bark (optional, for garnish)
- Additional chopped pecans (optional, for garnish)
- Additional coconut flakes (optional, for garnish)
Instructions
- Prepare the Candy Base: In a large mixing bowl, cream the room temperature unsalted butter until smooth. Gradually beat in the sweetened condensed milk until fully incorporated. Slowly add the powdered sugar a little at a time, mixing thoroughly to create a firm dough-like consistency. Stir in the vanilla extract and salt. Fold in the sweetened coconut flakes and chopped pecans evenly throughout the mixture.
- Shape the Candy: Line a baking pan with parchment or wax paper. Press the mixture evenly into the prepared pan to an even thickness. Cover the pan with plastic wrap and refrigerate for at least 2 hours or until firm enough to cut.
- Cut and Prepare for Coating: Once the candy base is firm, remove from the refrigerator and cut into bite-sized squares or desired shapes. Set aside on a clean tray or parchment paper.
- Melt the Chocolate Coating: In a microwave-safe bowl or using a double boiler, gently melt the chocolate flavored almond bark candy coating, stirring frequently to prevent burning and achieve a smooth consistency.
- Coat the Candy: Using a fork or dipping tool, dip each candy piece into the melted chocolate coating, ensuring full coverage. Lift and let excess chocolate drip off before placing them back onto parchment paper to set.
- Add Garnishes: While the chocolate coating is still wet, optionally sprinkle additional chopped pecans, coconut flakes, or drizzle white almond bark over the candies for an elegant holiday presentation.
- Allow to Set: Let the chocolate coating harden completely at room temperature or refrigerate briefly until firm.
- Store and Serve: Store the finished Martha Washington Candy in an airtight container at room temperature or in the refrigerator for up to two weeks. Enjoy as a festive treat or share with friends and family.
Notes
- Ensure the butter is softened to room temperature to help with smooth mixing.
- Use a sturdy pan for pressing the candy base to maintain shape.
- Melting almond bark carefully prevents grainy texture; stir often for even melting.
- Customize garnishes as desired for flavor and presentation.
- Chilled candy base is easier to cut and coat without crumbling.
- Store candy away from heat or humidity to maintain coating quality.
Keywords: holiday candy, Martha Washington candy, coconut pecan candy, chocolate almond bark, festive sweets, homemade holiday candy