Martha Washington Balls

Bea L.


These are also called Bon Bons. This recipe is from my dear, sweet, precious mama's church cookbook, which she gave one to me and one to my sister years ago. I sure do miss my mama!!! My sister & I use to make these every Christmas.

12/17/10: I also covered some with purple and some with yellow candy melts for my son and his family to take to the bowl game in Washington, DC. We are big East Carolina University fans and those are the ECU colors.

pinch tips: Parchment Paper Vs Wax Paper



approximately 100 balls


No-Cook or Other


16 oz
powdered sugar
1 stick
butter, softened
14 oz
can sweetened condensed milk
2 tsp
vanilla extract*
3 c
chopped pecans (optional)
1 1/2 c
baker's angel flake coconut
dash of salt
12 oz
*chocolate chips or candy melts
*bar paraffin wax
*i just use almond bark candy coating rather than the chocolate chips and paraffin wax

Directions Step-By-Step

Combine softened butter, powdered sugar and the Eagle Brand milk. Add in vanilla (or 1 tsp almond extract) and mix thoroughly. Add in the nuts and coconut. (At this point I refrigerate the mixture overnight or at least 6 to 8 hours for a firm mixture. Form into bite-size balls then dip in chocolate. (You may want to place the balls back in the fridge so they will be firm when dipping them in the chocolate). Now dip them in the melted chocolate then place them onto waxed paper and allow to dry. Store in an airtight container.
*Note: If you're using either chocolate chips or candy melts and the wax, melt them together in the top of a double boiler. Dip the balls into the melted chocolate using tongs, a spoon or fork then put them on waxed paper to dry. If using almond bark candy coating simply melt bark according to package directions.
*Hint: You can buy colored candy melts and cover the balls in the different colors as well as the chocolate. That makes a really festive presentation.
TIP: Leave the butter (or margarine) out overnight or at least for several hours. You want it to be very soft. This candy freezes very well. No thawing is necessary.
*Here's a photo of the almond bark candy coating that I use.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy