Martha Washington Candy Recipe

Introduction to Martha Washington Candy

Martha Washington Candy is thought to have originated in the southern United States, where homemade confections were a popular holiday tradition. Despite its vintage roots, this candy remains a timeless favorite due to its simple yet indulgent ingredients. The recipe’s versatility allows you to customize flavors and decorations, making it a perfect addition to any celebration.

Ingredients and Their Roles

Core Ingredients:

• Butter (1 cup, softened): The base of the candy dough, providing creaminess and richness.
• Powdered Sugar (4 cups): Sweetens the candy while contributing to its smooth texture.
• Sweetened Condensed Milk (14 ounces): Acts as a binder, ensuring the ingredients combine cohesively.
• Vanilla Extract (1 teaspoon): Adds a warm, subtle flavor that complements the other ingredients.
• Shredded Sweetened Coconut (3 cups): Provides chewiness and enhances the overall texture.
• Pecans (2 cups, chopped): Adds crunch and a nutty flavor, balancing the candy’s sweetness.
• Maraschino Cherries (20 pieces, drained and chopped): Offer a pop of vibrant color and sweetness. Thoroughly drying them is essential to prevent excess moisture.

For the Coating:

• Chocolate Almond Bark (1 pound): Ensures a smooth, glossy coating that hardens beautifully.
• White Candy Melts (1 cup): Optional for decorative drizzling, adding a festive touch.

Step-by-Step Instructions

1. Preparing the Dough:

1. Mix the Base: In a large mixing bowl, combine the softened butter, powdered sugar, sweetened condensed milk, and vanilla extract. Mix until smooth and creamy. The mixture should be pliable but firm enough to hold its shape.
2. Add the Extras: Fold in the shredded coconut, chopped pecans, and chopped maraschino cherries. Ensure the cherries are thoroughly dried to avoid adding excess moisture to the dough. Mix until the ingredients are evenly distributed.
3. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for about 30 minutes to an hour. Chilling makes the dough easier to handle and helps the candies hold their shape.

2. Shaping the Candies:

1. Form the Balls: Once the dough is firm, use a small cookie scoop or your hands to roll it into 1-inch balls. Place the balls on a baking sheet lined with parchment or wax paper.
2. Chill Again: Refrigerate the formed balls for at least 2 hours, or ideally overnight. This ensures they are firm enough for dipping.

3. Preparing the Chocolate Coating:

1. Melt the Almond Bark: In a microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring between each interval to prevent overheating.
2. Keep It Smooth: Stir the chocolate thoroughly until it’s completely melted and smooth. If the chocolate starts to harden while dipping, reheat it briefly.

4. Coating the Candies:

1. Dip the Balls: Remove one tray of candies from the refrigerator. Using a toothpick, fork, or dipping tool, dip each candy ball into the melted chocolate, ensuring it is fully coated.
2. Tap Off Excess: Gently tap the dipped candy on the edge of the bowl to remove excess chocolate, then place it back on the lined baking sheet.
3. Repeat the Process: Continue dipping until all the candies are coated, melting additional almond bark as needed.

5. Adding the Final Touches:

1. Drizzle for Decoration: Melt the white candy melts and use a spoon or piping bag to drizzle over the chocolate-coated candies. This step adds a decorative, festive flair.
2. Set the Candies: Allow the chocolate coating and drizzle to fully harden at room temperature or in the refrigerator.

Tips for Perfect Martha Washington Candy

1. Dry the Cherries Thoroughly: Excess moisture from the maraschino cherries can make the dough too wet, leading to difficulties in shaping and dipping.
2. Chill Between Steps: Chilling the dough and formed balls ensures the candies hold their shape and makes the dipping process much easier.
3. Work in Batches: Keep one tray of candies in the refrigerator while working on another to prevent the balls from softening.
4. Avoid Overheating the Chocolate: Overheated chocolate can become grainy or seize. Melt it gradually and stir frequently.
5. Use Quality Ingredients: High-quality almond bark and fresh nuts enhance the flavor and texture of the candies.

Storage and Shelf Life

• Room Temperature: Store the candies in an airtight container at room temperature for up to one week.
• Refrigeration: For a longer shelf life, refrigerate the candies for up to two weeks. Ensure they are in a sealed container to prevent them from absorbing odors.
• Freezing: These candies freeze well. Place them in a freezer-safe container with layers separated by parchment paper. They can be frozen for up to three months. Thaw at room temperature before serving.

Serving Suggestions

1. Holiday Dessert Trays: Arrange the candies on a platter with other holiday treats like fudge, cookies, and truffles for a festive display.
2. Gift Giving: Pack the candies in decorative tins, festive boxes, or cellophane bags tied with ribbons. Add a handwritten note for a personal touch.
3. Pair with Beverages: Serve alongside coffee, hot chocolate, or mulled wine for a cozy holiday treat.

Variations and Customizations

1. Different Nuts: Substitute pecans with walnuts, almonds, or macadamia nuts for a unique flavor profile.
2. Dark Chocolate Coating: Use dark chocolate almond bark for a richer, less sweet coating.
3. Flavored Extracts: Replace vanilla extract with almond or coconut extract for a twist.
4. Colorful Drizzles: Use colored candy melts to match the theme of your celebration.
5. Mini Candies: Form smaller balls for bite-sized versions, perfect for large gatherings.

Frequently Asked Questions

Can I make these candies ahead of time?

Yes! Martha Washington Candy can be prepared up to two weeks in advance if stored in the refrigerator. This makes them ideal for holiday planning.

Can I use unsweetened coconut?

While sweetened coconut is traditional, you can use unsweetened coconut if you prefer a less sweet candy. Keep in mind that the texture may be slightly different.

What if my chocolate coating hardens before I finish dipping?

Simply reheat the chocolate in the microwave in short intervals until it’s smooth and workable again.

Can I skip the nuts?

Absolutely. If you’re making these for someone with a nut allergy or prefer a nut-free version, simply omit the pecans. You can replace them with additional coconut or dried fruit if desired.

How do I prevent the dough from sticking to my hands while rolling?

Lightly dust your hands with powdered sugar or chill the dough longer to reduce stickiness.

Conclusion

Martha Washington Candy is a festive, crowd-pleasing treat that brings together timeless flavors in a simple yet elegant package. Whether you’re making these for holiday gatherings, as heartfelt gifts, or just to enjoy with your loved ones, this recipe is sure to become a treasured tradition. With its rich coconut filling, crunchy pecans, and smooth chocolate coating, every bite is a celebration of indulgence and joy. Follow this guide, and you’ll have a batch of perfect candies ready to delight everyone who tries them.