Martha Washington Chocolate Bonbons
These decadent chocolate-covered candy balls are rich, creamy, and filled with chopped pecans. A nostalgic holiday favorite that’s perfect for gifting or freezing for later indulgence.
Martha Washington Chocolate Bonbons
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
About 60 pieces
Prep Time
30 minutes
Cook Time
10 minutes
Chill Time
1 hour
Martha Washington Candy is a timeless Southern treat made with sweetened condensed milk, powdered sugar, butter, and plenty of chopped pecans. Once rolled into bite-sized balls and frozen, they’re dipped in a glossy coating of melted chocolate and paraffin for that classic candy shell. The creamy center contrasts beautifully with the firm exterior, making them irresistible for chocolate and nut lovers alike.
Ingredients
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1 (14 oz.) can sweetened condensed milk
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2 lbs. confectioners sugar
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1 stick (½ cup) butter, softened
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3 to 4 cups chopped pecans
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1 (8 oz.) package semi-sweet chocolate chips
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1 block paraffin wax (food-grade)*
Directions
In a large bowl, mix together the sweetened condensed milk, softened butter, and confectioners sugar until smooth.
Stir in the chopped pecans until evenly combined.
Roll the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with wax paper.
Freeze the balls until firm, about 30–60 minutes.
In a double boiler or a heatproof bowl set over simmering water, melt the paraffin wax and chocolate chips together, stirring until smooth.
Using a toothpick or candy dipper, dip each frozen ball into the melted chocolate mixture, then place on wax paper to set.
Store in the refrigerator or freezer in an airtight container.
Recipe Note
- Best served chilled; keep refrigerated or frozen until ready to enjoy.
- You can skip the paraffin if you prefer to use tempered chocolate or candy coating.
- These candies freeze beautifully—just layer them with wax paper in an airtight container.