Martha Washington Candy (Restaurant Copycat)

⏱️ 2 hours 20 minutes👥 36-40 candies servings❤️ Taste: 10/10
Martha Washington Candy (Restaurant Copycat)

Nutrition Facts

Calories
120
Protein
1g
Carbs
16g
Fiber
1g

Health Benefits

Gut Health3/10
Anti-Inflammatory4/10
Blood Sugar Control3/10

Ingredients

  • •- 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • •- 1 pound (approximately 3 3/4 cups) confectioners' sugar
  • •- 1 cup unsweetened shredded coconut
  • •- 1/2 cup pecans, finely chopped (optional but traditional)
  • •- 1 teaspoon pure vanilla extract
  • •- 1/4 teaspoon fine sea salt
  • •- 12 ounces semi-sweet chocolate chips or dark chocolate, chopped
  • •- 2 ounces food-grade paraffin wax (or substitute 2 tablespoons refined coconut oil for easier melting)

Instructions

  1. 1Cream the softened butter in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add the confectioners' sugar, beating continuously until fully incorporated and smooth, about 3-4 minutes.
  2. 2Mix in the shredded coconut, chopped pecans (if using), vanilla extract, and sea salt on low speed until a thick, cohesive dough forms, about 1-2 minutes. The mixture should hold together when pressed.
  3. 3Scoop approximately 1 tablespoon of the coconut mixture and roll between your palms to form smooth, uniform balls about 1 inch in diameter. Place formed balls on a parchment-lined baking sheet as you work.
  4. 4Refrigerate the coconut balls until firm and well-chilled, at least 1 hour or up to overnight. This crucial step prevents the centers from falling apart during dipping.
  5. 5Melt the chocolate and paraffin wax together in a double boiler over simmering water, stirring frequently until completely smooth and glossy, about 5-7 minutes. Keep the heat low to prevent scorching. If using coconut oil instead of paraffin, add it to the melted chocolate and stir until combined.
  6. 6Remove one chilled coconut ball at a time from the refrigerator. Drop it into the melted chocolate, using a dipping fork or regular fork to turn and coat completely. Lift the candy out, allowing excess chocolate to drip back into the bowl, then gently tap the fork against the bowl's edge to remove additional drips.
  7. 7Transfer the chocolate-coated candy to a clean parchment-lined baking sheet. Repeat with remaining balls, working quickly to maintain the chocolate's ideal consistency. If chocolate becomes too thick, gently rewarm it over low heat.
  8. 8Allow the candies to set completely at room temperature until the chocolate coating is firm and glossy, about 30-45 minutes. Avoid refrigerating during this stage, as it can cause the chocolate to develop an unattractive bloom.
  9. 9Store finished Martha Washington candies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.