Martha Washington Candy

Savor the Sweet Nostalgia of Martha Washington Candy

Step into a world of classic confectionery with this beloved Martha Washington candy recipe that brings together rich chocolate, sweet cherries, tropical coconut, and crunchy pecans in perfect harmony.

Whether you're planning a special holiday gathering or simply craving a homemade treat, this timeless candy recipe delivers pure joy in every bite. Having perfected crowd-pleasing desserts like our impossibly easy coconut pie, we're excited to share this cherished recipe.

Ready to create these irresistible chocolate-covered delights that have delighted generations? Let's dive into this rewarding candy-making adventure that's sure to become a new family favorite.

Martha Washington Candy: A Time-Honored Chocolate Treasure

This Martha Washington candy recipe isn't just another sweet treat - it's a celebration of classic American confectionery. Much like our popular chocolate cheesecake recipe, these candies strike the perfect balance between rich and sweet flavors.

If you enjoy working with chocolate, you might also love our chocolate peanut butter no-bake dessert. But for now, let's focus on crafting these delectable Martha Washington candies that combine creamy, nutty, and fruity elements into one amazing treat.

Serving Suggestions:

• Present on a beautiful serving platter for special occasions
• Package in decorative boxes for thoughtful homemade gifts
• Serve alongside coffee or tea for an afternoon treat
• Include in holiday cookie platters alongside treats like our no-bake cherry yum yum

Pro Tips for Perfect Martha Washington Candy:

1. Temperature Control: Keep your ingredients chilled for easier handling and shaping of the candy mixture.
2. Even Sizing: Use a small cookie scoop to ensure uniform candy balls for consistent chocolate coating.
3. Smooth Coating: Tap excess chocolate gently to create an even layer without making pools at the base.
4. Perfect Setting: Allow candies to set at room temperature for the best chocolate finish.
5. Storage Success: Store in an airtight container between layers of wax paper for optimal freshness.

Classic Martha Washington Candy Recipe:

• Preparation time: 40 minutes
• Cooking time: 5 minutes
• Servings: 50
• Equipment: Electric mixer, baking sheets, parchment paper, mixing bowls
• Calories: 230 kcal per serving

Just like our beloved raspberry and coconut loaf cake, this recipe combines multiple textures and flavors for an unforgettable treat.

Ingredients:

• 1 cup (2 sticks) butter, softened
• 4 cups powdered sugar
• 1 (14-ounce) can sweetened condensed milk
• 1½ teaspoons vanilla extract
• 1 (14-ounce) bag sweetened coconut flakes
• 2 cups pecans, toasted and chopped
• 1 (6-ounce) jar maraschino cherries, drained and chopped
• 5 cups semisweet chocolate chips
• 1½ tablespoons coconut oil

Directions:

1. Create the Base: In a large mixing bowl, beat the softened butter until it reaches a smooth, creamy consistency. Gradually incorporate the powdered sugar, one cup at a time, ensuring thorough combination.
2. Mix the Wet Ingredients: Add the sweetened condensed milk and vanilla extract to your butter-sugar mixture, beating until perfectly smooth and well combined.
3. Add the Textural Elements: Gently fold in the coconut flakes, toasted chopped pecans, and chopped maraschino cherries until evenly distributed throughout the mixture.
4. Initial Chilling: Cover your mixing bowl with plastic wrap and refrigerate for 2-3 hours, or until the mixture becomes firm enough to shape into balls.
5. Shape the Candies: Line your baking sheets with parchment paper. Using a tablespoon measure, scoop portions of the chilled mixture and roll them into uniform balls, placing them on the prepared sheets.
6. Freeze for Firmness: Place the shaped candy balls in the freezer for at least 1 hour or until they become quite firm.
7. Prepare the Coating: Combine the semisweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-30 second intervals, stirring between each, until completely melted and smooth.
8. Dip and Coat: Using a fork or candy dipping tool, submerge each frozen candy ball in the melted chocolate mixture, ensuring complete coverage. Allow excess chocolate to drip off before returning to the parchment-lined sheets.
9. Set and Serve: Let the coated candies stand at room temperature until the chocolate coating has fully hardened.

Ready to Relish!

These Martha Washington candies offer the perfect blend of textures and flavors, creating a truly memorable treat that's worthy of any special occasion.

Storage Solutions:

• Keep at room temperature in an airtight container for up to 1 week
• Refrigerate for up to 2 weeks
• Freeze for up to 3 months in a freezer-safe container
• Layer candies between sheets of wax paper to prevent sticking

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📖 Recipe