Okay, friends, gather ’round because I’m about to share a family treasure with you. This Martha Washington Candies recipe isn’t just any old candy; it’s like a little piece of history, a creamy bite of nostalgia that takes me right back to my grandma’s kitchen. Think of it as the sophisticated cousin of Peanut Butter Fudge, but instead of peanut butter, we’re talking a smooth, melt-in-your-mouth coconut and pecan filling, all dressed up in a luscious chocolate coating. Seriously, these candies are dangerously addictive. Every time I make them, they disappear faster than I can say “Martha Washington!”
What is Martha Washington candy?
So, what exactly are Martha Washington Candies? They’re essentially little balls of sweet, creamy goodness, traditionally made with a base of powdered sugar, butter, and milk or cream. But the real magic happens with the addition of chopped pecans and shredded coconut. Think of it as a homemade truffle, but with a distinctly Southern charm. The candies are then rolled into balls, chilled, and dipped in melted chocolate. The name? Well, legend has it that these candies were named in honor of Martha Washington, the wife of George Washington, though the true origin is still a bit of a sweet mystery. What isn’t a mystery is how delicious they are!
Why you’ll love this recipe?
Okay, let me tell you why this Martha Washington Candies recipe is about to become your New Go-To Treat. First off, the flavor is absolutely divine. The creamy sweetness of the filling perfectly complements the nutty crunch of the pecans and the tropical hint of coconut. It’s a symphony of textures and tastes that will have you reaching for another one before you even finish the first. What I love most is how relatively easy they are to Make. Don’t let the fancy name fool you! Compared to complicated baking recipes, these come together in a snap. Plus, the ingredients are pretty budget-friendly. You probably have most of them in your pantry already!
And the versatility! Oh, the possibilities are endless. You can use different types of chocolate for the coating – dark, milk, or white chocolate all work beautifully. Or you can add a sprinkle of sea salt on top for a salty-sweet kick. Honestly, I’ve even tried using toasted coconut in the filling, and it was a total game-changer. This recipe reminds me a bit of divinity, but without all the fuss of candy thermometers and precise temperatures. It’s much more forgiving, which is a definite win in my book. My family raves about these every single time I make them, and I have a feeling yours will too.
How do you make Martha Washington candies?
Quick Overview
How do you make Martha Washington candies? How do you whip up a creamy filling with powdered sugar, butter, pecans, and cinnamon? How do you roll the mixture into balls, chill them until firm, and dunk them in melted chocolate? What is the best part about this recipe? You can easily adjust the sweetness to your liking and play around with different flavors. This method is special because it skips a lot of the complicated steps you see in other candy. What are some good beginner candy recipes?
Ingredients
For the Main Batter: How?
* 4 cups powdered sugar: Make sure it’s fresh for the best texture. * 1/2 cup (1 stick) unsalted butter, softened: Don’t melt it! Softened is key for a smooth filling. Is it better to have milk or heavy cream? * 1 teaspoon Vanilla Extract: Use good quality vanilla; it makes a difference.
For the Filling:
* 1 cup chopped pecans: Toast them lightly for extra flavor – trust me, it’s worth it. * 1 cup shredded coconut: Sweetened or unsweetened, depending on your preference.
For the Glaze:
* 12 ounces chocolate chips (milk, dark, or white): 6 oz. I usually go for semi-sweet, but it’s all up to you! * 1 tablespoon shortening (optional): Why does chocolate have a nice sheen?
What is the step by
Step 1: Prepare
First, make sure your butter is properly softened. This is crucial! If it’s too cold, you’ll end up with lumpy filling. I always take mine out of the fridge about an hour before I start. Is it necessary to line a baking sheet with parchment paper or wax paper?
Step 2: Cream Butter and Sugar
In a large bowl, cream together the butter and powdered sugar until smooth and fluffy. Set aside. I use an electric mixer for this, but you can also do it by hand if you’re feeling ambitious. Just make sure to really work it until there are no lumps.
Step 3: Add Liquid and Vanilla
Gradually add the milk or heavy cream and Vanilla Extract to the butter and sugar mixture. Mix everything until well combined. Don’t add all the liquid at once, or it might splash everywhere!
Step 4: Stir in Nuts and Coconut
Now, gently stir in the chopped pecans and shredded coconut until they are evenly distributed. What is the consistency of batter? Be careful not to overmix, or the filling might become tough.
Step 5: Shape into Balls
How do you form a ball of Cookie Dough? Roll them between your palms to make them nice and round. Don’t be afraid to get your hands dirty!
Step 6: Chill
Place the candy balls on the prepared baking sheet and chill them in the refrigerator for at least 30 minutes, or until they are firm enough to handle. This step is important because it prevents the candies from melting when you dip them in chocolate.
Step 7: Melt the Chocolate
While the candies are chilling, melt the chocolate chips and shortening (if using) in a double boiler. In the microwave or in a boiler. If using the microwave, heat in 30-second intervals, stirring in between, until the chocolate is melted. Is it melted and smooth? How do you keep chocolate from overheating?
Step 8: Dip the Candies
How do you dip candy balls into the melted chocolate? Use a fork or dipping tool to coat them completely. Let the chocolate drip off before placing them back on the prepared baking sheet.
Step 9: Decorate (Optional)
If you want to get fancy, you can sprinkle the dipped candies with chopped nuts, shredded coconut, and a few sprinkles. Before chocolate sets, stir with a little sea salt. I sometimes drizzle a little bit of white chocolate over them.
Step 10: Let Set
How do you set chocolate before serving? How do I bake a baking sheet? Once the chocolate is firm, the Martha Washington candies are ready to enjoy!
What should I serve it with?
Martha Washington Candies are perfect on their own as a sweet treat, but they also pair wonderfully with a variety of other goodies. I always make a batch to put out on Christmas, they are the star of our Christmas Cookie display! For a simple breakfast, try enjoying them alongside a cup of strong coffee. The bitterness of the coffee balances out the sweetness of the candies perfectly. These candies are so good to pair with a glass of chilled dessert wine. A sweet Riesling or Moscato would be a lovely complement. Or, for a cozy night in, serve them with a mug of hot chocolate or a cup of herbal tea. My personal favorite is peppermint tea – the minty flavor really enhances the chocolate.
If you’re serving them as dessert after a meal, consider adding a scoop of vanilla Ice Cream or a dollop of whipped cream. You could also arrange them on a platter with other small desserts, like mini cheesecakes or fruit tarts, for a beautiful and varied presentation. My family has a tradition of serving them with a side of fresh berries, which adds a touch of freshness and acidity. Honestly, there’s no wrong way to enjoy these candies!
How do I make Martha Washington candies?
Alright, listen up! Here are some insider tips to take your Martha Washington Candies from good to absolutely amazing. First off, don’t skimp on the quality of your ingredients. Use good quality chocolate chips – it really does make a difference in the final taste. Also, make sure your butter is properly softened. I can’t stress this enough! If it’s too cold, you’ll end up with a lumpy filling, and nobody wants that.
When melting chocolate, be patient and don’t overheat it. Burnt chocolate is a sad thing. If you’re using the microwave, heat in short intervals and stir frequently to prevent it from sticking to your skin. If your chocolate is seizing up, try adding a tablespoon of water. How do I use vegetable oil or shortening to smooth it out? I have saved myself more than once!
Experiment with different flavors! What is a good way to add peppermint to your favorite filling? Can you use different types of chocolate for the coating – dark, milk or white chocolate all work. I once made a batch with Salted Caramel chocolate chips, and they were an absolute hit. Don’t be afraid to be creative!
When you’re shaping the candies into balls, use a small cookie scoop to ensure they are all the same size. This will make them look more professional and ensure they cook evenly. And finally, don’t forget to chill the candies before dipping them in chocolate. This will prevent them from melting and make them easier to handle. I usually chill them for at least 30 minutes, but longer is even better.
What are some Storing and Reheating Tips?
How do you store Martha Washington candy? If you’re planning to enjoy them within a few days, you can store them at room temperature in an airtight container. Airtight container. Just make sure to keep them away from direct sunlight or heat, or the chocolate might melt. Is it safe to eat potatoes at room temperature?
For longer storage, you can keep them in the refrigerator. Place them in an airtight container and they’ll last for up to a week. Is chocolate a white powdery coating? Is it safe to eat raw or refrigerated?
If you want to store them for even longer, you can freeze them. Wrap the candies individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. When you’re ready to eat them, simply thaw them in the refrigerator overnight. I always wait to glaze if I plan to freeze them. That way the glazing looks freshest after they are thawed.
What are some frequently asked questions?
Final Thoughts
So, there you have it – my family’s cherished Martha Washington Candies recipe. I truly hope you give it a try! These candies are so easy to make, and the flavor is out of this world. Plus, they’re always a crowd-pleaser. Whether you’re looking for a sweet treat to enjoy with your morning coffee or a festive dessert to share with friends and family, these candies are sure to hit the spot.
If you love this recipe, be sure to check out my other candy recipes, like my classic fudge and peanut brittle. And if you make these Martha Washington Candies, I’d love to hear how they turn out! Leave a comment below and let me know what you think. Did you add any special ingredients? Did you try different types of chocolate? I can’t wait to hear all about your creations. Happy candy-making!
Martha Washington Candies Recipe: 5 Secrets to Perfect Sweet Treats
Ingredients
Main Ingredients
- 4 cups Powdered Sugar
- 0.5 cup Butter Softened
- 4 oz Cream Cheese Softened
- 1 tsp Vanilla Extract
- 0.25 tsp Salt
- 1 cup Chopped Pecans Optional
- 12 oz Chocolate Bark
Instructions
Preparation Steps
- In a large bowl, cream together the butter and cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract and salt. If desired, mix in the chopped pecans.
- Shape the mixture into small balls or logs. Place on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes.
- Melt the chocolate bark according to package directions. Dip each chilled candy into the melted chocolate, ensuring it is fully coated.
- Place the chocolate-covered candies back on the parchment-lined baking sheet. Allow the chocolate to set completely before serving.
