Martha Washington Candy is a delightful treat that brings a nostalgic touch to any gathering. Whether you’re preparing for a festive celebration or simply want to enjoy a sweet indulgence, this recipe is a fantastic choice. It combines rich flavors and textures that are sure to please, making it a popular dessert among many. Plus, if you’re looking for other candy options, you might enjoy trying cotton candy cake or festive candy cane kiss cookies.
Why make this recipe
This classic candy recipe is not only easy to make but also incredibly versatile, allowing you to customize ingredients to suit your taste. It brings together the creamy sweetness of butter and condensed milk, the crunch of pecans, and the chewiness of coconut. Additionally, rolling them in chocolate makes them irresistible.
Ingredients
- 2 lbs. confectioners’ sugar
- 1/2 cup butter, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups finely chopped pecans
- 2 cups shredded coconut
- 1 (10 oz.) jar maraschino cherries, chopped (optional)
- 1 (12 oz.) package semi-sweet chocolate chips
- 2 tsp shortening (such as Crisco)
How to make it
- In a large mixing bowl, cream together softened butter, sweetened condensed milk, and vanilla extract until smooth.
- Mix in the confectioners’ sugar, then stir in the chopped pecans and coconut. If using, fold in the chopped cherries.
- Using a small cookie scoop or tablespoon, roll the mixture into 1-inch balls and place on a wax paper-lined baking sheet.
- Freeze the balls for 30 minutes or refrigerate for 2 hours to help them stay firm during dipping.
- In a double boiler or bowl set over simmering water, melt the chocolate chips and shortening, stirring frequently until smooth.
- Remove the filling balls from the freezer, use a fork to lower each ball into the chocolate, coat fully, and let excess drip off before placing on wax paper.
- Let candies chill in the fridge for about 15 minutes until the chocolate sets. Store in a sealed container in the fridge or freezer.
How to serve it
Martha Washington Candies can be served as a stunning dessert platter at parties or as a sweet treat alongside coffee or tea. They make for excellent gifts when packaged beautifully.
How to store it
These candies should be stored in a sealed container in the refrigerator or freezer, where they can last for a few weeks. Just make sure to separate layers with wax paper to prevent sticking.
Helpful tips
- For a more intense flavor, consider toasting the pecans before adding them to the mixture.
- If you want to make these candies a bit healthier, you might try substituting a portion of the confectioners’ sugar with a sugar alternative, such as erythritol, for a low-carb option like those found in keto Musketeer candy.
- Use high-quality chocolate for the best taste when coating the candies.
Optional variations
Feel free to experiment with ingredients! You could replace pecans with walnuts or almonds, or use different types of chocolate, such as milk or white chocolate, to coat the candies for a unique taste.
Frequently asked questions
Can I make these candies ahead of time?
Yes, Martha Washington Candies can be made a few days in advance and stored in the fridge.
What can I use instead of maraschino cherries?
You can skip them entirely or substitute with dried fruit or even chocolate chips for added variety.
What if I don’t have shortening on hand?
If you don’t have shortening, you can use butter instead; just be careful not to add too much liquid.
Conclusion
Making Martha Washington Candy is a delightful adventure into the world of homemade confections. If you’re interested in diving deeper into candy-making, consider checking out these resources for more inspiration: Martha Washington Candy Recipe – Mom On Timeout, Martha Washington Candies Recipe – Allrecipes, Old Fashioned Martha Washington Candy – Deep South Dish, Martha Washington Candy Recipe: How to Make It – Taste of Home, and Martha Washington Candy – Call Me PMc. Happy cooking!
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Martha Washington Candy
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful treat combining creamy sweetness, crunchy pecans, and chewy coconut, all rolled in chocolate for indulgence.
Ingredients
- 2 lbs. confectioners’ sugar
- 1/2 cup butter, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups finely chopped pecans
- 2 cups shredded coconut
- 1 (10 oz.) jar maraschino cherries, chopped (optional)
- 1 (12 oz.) package semi-sweet chocolate chips
- 2 tsp shortening (such as Crisco)
Instructions
- Cream together softened butter, sweetened condensed milk, and vanilla extract in a large mixing bowl until smooth.
- Mix in the confectioners’ sugar, then stir in the chopped pecans and coconut. If using, fold in the chopped cherries.
- Roll the mixture into 1-inch balls using a small cookie scoop or tablespoon and place on a wax paper-lined baking sheet.
- Freeze the balls for 30 minutes or refrigerate for 2 hours to help them stay firm during dipping.
- Melt chocolate chips and shortening in a double boiler or bowl set over simmering water, stirring frequently until smooth.
- Dip each filling ball using a fork into the melted chocolate, coating fully, and let excess drip off before placing on wax paper.
- Chill candies in the fridge for about 15 minutes until the chocolate sets. Store in a sealed container in the fridge or freezer.
Notes
For a more intense flavor, consider toasting the pecans before adding them to the mixture. Use high-quality chocolate for the best taste when coating the candies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Martha Washington Candy, homemade candy, chocolate candies, dessert recipes, holiday treats