Okay, friends, let me tell you about something truly special.Martha Washington Candies: What are some. These aren’t your everyday chocolates; they’re a creamy, dreamy confection that tastes like a bite of Southern history. I remember my grandmother making these every Christmas. The whole house would smell like vanilla and sugar, and sneaking a taste before they were fully set was always the highlight of the holiday. They’re a bit like divinity, but with a richer, more decadent flavor that’s just irresistible. This recipe is surprisingly simple, which is why it’s been a family favorite for generations. You’ll be amazed at how such humble ingredients can create such an elegant treat. I promise, once you try these, you’ll be hooked, just like I am!
What is Martha Washington candy?
Martha Washington candies. are essentially melt-in-your-mouth coconut cream balls coated in chocolate. Think of it as a sophisticated cousin to a coconut cream egg, but instead of being mass-produced, these are lovingly handmade. The origin of the name is a bit debated, some say they were named after the First Lady herself, known for her love of sweets. It’s essentially a delicious combination of Sweetened Condensed Milk, butter, coconut, and pecans (or walnuts, if you prefer!), all shaped into little balls of joy and dipped in chocolate. Trust me, they are the perfect balance of sweet and nutty!
Why you’ll love this recipe?
What isn’t there to love? The creamy coconut filling, studded with crunchy pecans, perfectly complements the rich, dark chocolate. What is chocolate coating? Is it a symphony of textures and tastes that will leave you wanting more? But beyond the taste, these are some of the best.Martha Washington candies are available in stores are surprisingly easy to make. Don’t let the name fool you; you don’t need to be a professional chocolatier to whip these up. What I love most about this recipe is that it uses simple, affordable ingredients that you probably already have in your pantry. Plus, they’re perfect for gifting! Wrap them in pretty paper and tie them with a ribbon for a homemade treat that’s sure to impress. They’re also much more cost-effective than buying similar candies from a fancy chocolate shop. It’s a treat that can be enjoyed all year round and perfect for any occasion. If you like the idea of no-bake treats that are easy to make and oh-so-delicious, you might also enjoy a good Fudge Recipe. But, trust me, these candies have a special place in my heart. Nothing beats the sentimental value of making something that my grandmother used to make, and sharing that tradition with my own family.
How do you make Martha Washington candies?
Quick Overview
Making Martha Washington Candies: What are someIs it easier to make a creamy filling on the stovetop? Once it cools, roll the mixture into balls and then chill them to firm up. How do you dip a ball in chocolate and let it set? What are some of the best homemade candies? What is a hands-on cooking experience? Is it easier than making cookies, tastier than store-bought chocolate?
Ingredients
For the Candies: What is the
* 4 tablespoons unsalted butter, softened. I always use real butter for the best flavor.
* 4 cups powdered sugar. Sift it if it seems lumpy; you want a smooth candy.
* 1 (14 ounce) can Sweetened Condensed Milk. Don’t substitute evaporated milk! It won’t work the same.
* 1 teaspoon vanilla extract. Use pure vanilla extract, not imitation.
* 1/2 teaspoon salt. Brings out the sweetness.
* 1 1/2 cups shredded coconut. I prefer unsweetened coconut so it doesn’t become too sweet.
* 1 cup chopped pecans (or walnuts). Toasting them lightly beforehand adds extra flavor!
For the Chocolate Coating:
* 12 ounces semi-sweet chocolate chips (or Dark Chocolate, if you prefer). I usually go for semi-sweet, but dark chocolate gives a more intense flavor. * 1 tablespoon shortening (optional, but it helps with smoothness). If you don’t want to use shortening, you can use coconut oil.
What are the steps of
Step 1: Prepare the Mixture
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the powdered sugar, Sweetened Condensed Milk, vanilla. How do you mix the extract, salt, and pepper until well combined.
Step 2: Add Coconut and Nuts
Stir in shredded coconut and chopped pecans (or walnuts). Mix until everything is evenly distributed throughout the mixture.
Step 3: Chill
Cover the saucepan with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent sticking. How do you prevent skin from forming? Should I refrigerate for at least 2 hours?
Step 4: Shape into Balls
Once the mixture is chilled and firm, scoop out tablespoon-sized portions and roll them into balls. Place the balls on a baking sheet lined with parchment paper.
Step 5: Chill Again
Return the shaped candies to the refrigerator for another 30 minutes to an hour. If you dip them in chocolate, they will hold their shape better.
Step 6: Melt the Chocolate
In a double boiler or microwave-safe bowl, melt chocolate chips with the shortening (if using). If using a microwave, heat in 30-second intervals, stirring in between, until the chocolate is smooth. If not, stir in more chocolate if desired. Is it smooth and melted?
Step 7: Dip in Chocolate
With a fork or dipping tool, dip each candy ball into the melted chocolate, making sure it’s fully coated. Do not overdo it. Do not eat dipped candies. Place them back on the parchment lined baking sheet.
Step 8: Let it Set
If desired, sprinkle the tops of the dipped candies with extra chopped pecans or shredded coconut. How do you make chocolate before it sets? How do I set chocolate at room temperature? For a short period.
Step 9: Enjoy!
Once the chocolate has set, you can eat it again.Martha Washington candies are sold separately.Are ready to be enjoyed? Store them in an airtight container in a cool place.
What should I serve it with?
These Martha Washington Candies: What are some are delightful on their own, but here are some serving suggestions to elevate the experience:
With Coffee:The rich chocolate and sweet coconut pair beautifully with a strong cup of coffee. What is the perfect afternoon pick-me-up?
After Dinner:Serve them as a light and elegant dessert after dinner. What are some good sweets to eat without being too heavy?
As a Gift:Package them in a decorative box or tin to give as an homemade gift. Everyone loves receiving an edible gift.
During the holidays: Is itWhat are some good holiday candy recipes? What are some classic treats that everyone will enjoy?
Growing up, these were always served alongside a simple glass of milk or a cup of hot cocoa during the holidays. It was tradition! I even tried pairing them with a dessert wine once – a tawny port – and the combination was surprisingly amazing. The nutty, caramel notes of the port complemented the coconut and chocolate perfectly. It’s a bit of an unexpected pairing, but definitely worth trying if you’re feeling adventurous.
How do you make Martha Washington candies?
Over the years, I’ve learned a few tricks to making the best possible possible product.Martha Washington Candies: What are your:
Don’t overheat chocolate! Be careful not to overheat the chocolate when melting it, or it can seize up and become grainy. Low and slow is the way to go!
Chill Thoroughly: Make sure the coconut mixture is thoroughly chilled before rolling it into balls. This will make it much easier to handle and prevent the candies from becoming too sticky.
Use Quality Chocolate: The quality of the chocolate will significantly impact the final flavor of the candies. Opt for a good quality semi-sweet or Dark Chocolate for the best results.
Toast the Nuts: Toasting the pecans or walnuts before adding them to the mixture will enhance their flavor and add a bit of extra crunch.
Get Creative with Toppings: Feel free to experiment with different toppings, such as sprinkles, sea salt, or a drizzle of White Chocolate.
Make Them Smaller: I prefer to make them in small, bite-sized portions. They are so decadent, a little goes a long way!
I once tried using sweetened coconut instead of unsweetened and they turned out way too sweet! Trust me on this one, unsweetened is the way to go! Also, don’t skip the chilling time – I’ve tried to rush it before and they just end up a sticky mess. It’s worth the wait, I promise.
Storing and Reheating Tips
Here’s how to properly store your Martha Washington Candies to keep them fresh and delicious:
Room Temperature: Store in an airtight container at room temperature for up to 3-4 days. Be sure to keep them in a cool, dry place away from direct sunlight.
Refrigerator Storage: For longer storage, refrigerate the candies in an airtight container for up to 1-2 weeks. This will help them retain their shape and prevent the chocolate from melting.
Freezer Instructions: You can also freeze these candies for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container or bag. Thaw in the refrigerator before serving.
I usually avoid glazing them if I plan to freeze them because the glaze tends to crack once thawed. It doesn’t affect the taste, but they won’t look as pretty!
Frequently Asked Questions
Final Thoughts
These Martha Washington Candies are more than just a treat; they’re a taste of tradition, a symbol of love, and a reminder of simpler times. They’re also so incredibly satisfying and a guaranteed way to impress your friends and family. I hope you’ll give this recipe a try and create your own memories with these delicious candies. If you enjoy these, you might also like to explore other classic Southern recipes, like pralines or Pecan Pie. They all share that same warm, comforting feeling that makes Southern baking so special. Happy baking, and I can’t wait to hear how yours turn out! Please let me know in the comments if you try them. Share your photos and variations too!
Martha Washington Candies
Ingredients
Main Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 1 cup chopped pecans
Instructions
Preparation Steps
- Combine sugar, corn syrup, and water in a saucepan over medium heat.
- Bring to a boil, stirring constantly until sugar is dissolved.
- Continue boiling, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer.
- Remove from heat and stir in chopped pecans.
- Pour onto a buttered baking sheet and let cool completely.
- Break into pieces and serve.
