Martha Washington Candy is a rich, homemade chocolate candy with a creamy, coconut-based filling. Often served during holidays or special occasions, these bite-sized treats offer a delightful combination of sweetness and texture that melts in your mouth. The smooth filling, paired with the crisp chocolate coating, creates a truly indulgent candy experience.
Ingredients
- 2 cups powdered sugar
- 1 cup coconut flakes (unsweetened)
- 1/2 cup peanut butter (creamy)
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips (or milk chocolate chips)
- 1 tbsp shortening (optional for smoother coating)
Instructions
- Make the Filling:
In a medium bowl, combine the powdered sugar, coconut flakes, peanut butter, butter, and vanilla extract. Stir until smooth and well combined. The mixture should be thick but moldable. - Form the Candies:
Take small spoonfuls of the mixture and roll them into balls or shape them into oval shapes using your hands. Place the shaped pieces onto a parchment-lined baking sheet. - Chill the Filling:
Refrigerate the coconut mixture for at least 30 minutes, or until the balls are firm and set. - Prepare the Chocolate Coating:
In a heatproof bowl, melt the chocolate chips and shortening (if using) over a double boiler or in the microwave, stirring every 30 seconds until completely smooth and melted. - Coat the Candies:
Dip each chilled coconut ball into the melted chocolate, making sure it is completely coated. Use a fork or spoon to remove it from the chocolate and place it back onto the parchment-lined sheet. - Let Set:
Allow the candies to cool and the chocolate to harden. You can refrigerate them for faster setting. - Serve and Enjoy:
Once the chocolate has fully hardened, serve the Martha Washington Candies. Store them in an airtight container at room temperature or in the fridge for longer shelf life.