Martha Washington Candy

This is a popular candy seen all over the South, and it’s delicious! If you can’t find paraffin, melt dipping chocolate or almond bark and dip the chilled candies in that.

Serves: 48Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 48


  • 2 lbs. confectioners’ sugar, sifted
  • 1 can (14 oz.) sweetened condensed milk
  • 1 tsp. vanilla extract
  • 2 cups sweetened coconut flakes
  • 1⁄2 cup butter, softened
  • 3 cups chopped pecans
  • 3 cups semisweet chocolate chips
  • 4 oz. paraffin wax


  • Combine confectioners’ sugar, condensed milk, vanilla, coconut flakes, butter, and pecans in a medium bowl. Blend well and shape into 1-inch balls. Chill in the refrigerator thoroughly, until hardened.
  • In the top of a double boiler over simmering water, melt chocolate chips with wax. Using a wooden skewer or toothpick, dip candy in chocolate mixture, coating thoroughly; let cool.
  • Store candy in airtight containers in the refrigerator for up to 2 weeks.