Martha Washington Candy

Introduction

Craving a sweet, nostalgic treat that’s rich, creamy, and bursting with flavor? What if you could create a batch of decadent, chocolate-dipped candies filled with coconut, cherries, and pecans in just a few hours? Say hello to Martha Washington Candy! These delightful confections combine a creamy, buttery center with a crunchy nutty texture, all enrobed in smooth semi-sweet chocolate. Perfect for holiday gifting, parties, or indulging your sweet tooth, they’re a classic Southern treat with timeless appeal. Ready to whip up some candy-making magic? Let’s grab a mixing bowl and get started!

Overview

Martha Washington Candy is a no-bake, chocolate-dipped candy featuring a creamy filling of sweetened condensed milk, coconut, maraschino cherries, and pecans, coated in a glossy semi-sweet chocolate shell. What makes it special? It’s easy to make, requires no baking, and delivers a perfect balance of sweet, creamy, and crunchy textures. This beginner-friendly recipe takes about 2.5–3 hours (30 minutes prep, 1–2 hours chilling, 30 minutes dipping) and yields about 50–60 candies, ideal for sharing or gifting.

• Time Requirement: 2.5–3 hours (30 minutes prep, 1–2 hours chilling, 30 minutes dipping and setting)
• Difficulty Level: Easy (great for beginners)
• Yield: Approximately 50–60 candies

Essential Ingredients

The magic of Martha Washington Candy lies in its rich, flavorful ingredients. Here’s what you’ll need and why each one matters:

• Unsalted Butter (1 cup, softened): Creates a creamy, rich base for the filling.
• Vanilla Extract (1 tbsp): Adds a warm, sweet note to enhance the flavors.
• Sweetened Condensed Milk (14 oz): Provides sweetness and a smooth, sticky texture to bind the filling.
• Powdered Sugar (4 cups): Sweetens and thickens the filling for a firm, scoopable consistency.
• Sweetened Shredded Coconut (14 oz): Adds chewy texture and tropical flavor.
• Maraschino Cherries (10 oz, drained and chopped): Bring a sweet, fruity pop and vibrant color.
• Pecans (3 cups, chopped): Contribute a nutty crunch and earthy flavor.
• Semi-Sweet Chocolate Chips (6 cups): Form a smooth, glossy coating for the candies.
• Shortening (4 tbsp): Thins the chocolate for easier dipping and a shiny finish.

Substitutions and Variations

• Butter: Use salted butter (reduce added salt if any) or vegan butter for a dairy-free version.
• Sweetened Condensed Milk: Substitute with coconut sweetened condensed milk for a dairy-free option.
• Powdered Sugar: Reduce to 3½ cups for a softer filling, or use a sugar-free alternative (adjust texture as needed).
• Coconut: Swap with unsweetened coconut for less sweetness, or omit and increase pecans by 1 cup.
• Cherries: Replace with dried cranberries, raisins, or chopped dried apricots for a different fruity note.
• Pecans: Use walnuts, almonds, or hazelnuts, or omit for a nut-free version (increase coconut or cherries to compensate).
• Chocolate Chips: Use milk chocolate, dark chocolate, or white chocolate for varied flavors, or use dairy-free chocolate chips.
• Shortening: Substitute with coconut oil or omit (note that chocolate may be thicker and harder to dip).
• Add-Ins: Mix in ½ tsp almond extract, ¼ cup mini chocolate chips, or a pinch of cinnamon for extra flavor.

Step-by-Step Instructions

Making Martha Washington Candy is a fun, straightforward process with a few key steps. Follow these instructions for perfect candies every time:

1. Prepare the Filling:
   • In a large mixing bowl, use a stand mixer or handheld mixer on medium speed to beat 1 cup softened unsalted butter, 1 tbsp vanilla extract, and 14 oz sweetened condensed milk until smooth and creamy, about 1–2 minutes.
   • Gradually add 4 cups powdered sugar, beating until fully combined and thick, about 1 minute.
   • Tip: Soften butter at room temperature for 30–60 minutes to avoid lumps, and scrape the bowl as needed.
2. Add Mix-Ins:
   • Stir in 14 oz sweetened shredded coconut, 10 oz drained and chopped maraschino cherries, and 3 cups chopped pecans until evenly distributed. The mixture will be thick and sticky.
   • Cover the bowl with plastic wrap and refrigerate for 1–2 hours to firm up, making it easier to scoop.
   • Tip: Drain cherries thoroughly and pat dry with paper towels to prevent excess liquid, and chop pecans finely for a uniform texture.
3. Shape the Candies:
   • Line two large sheet pans with parchment paper or wax paper.
   • Use a 1½ tbsp cookie scoop or melon baller to portion the chilled mixture into balls. Roll each ball between your palms for a smooth, uniform shape.
   • Place the balls on the prepared sheet pans, ensuring they don’t touch. Refrigerate the pans while preparing the chocolate.
   • Tip: Lightly grease your hands with butter or cooking spray to prevent sticking while rolling.
4. Melt the Chocolate:
   • In a large, microwave-safe bowl, combine 6 cups semi-sweet chocolate chips and 4 tbsp shortening. (Alternatively, work in two batches with 3 cups chips and 2 tbsp shortening each.)
   • Microwave in 30-second increments, stirring well after each, until the chocolate is mostly melted, about 90–120 seconds total.
   • Remove from the microwave and stir until fully melted and smooth, using residual heat to avoid overheating.
   • Tip: Stir thoroughly to prevent scorching, and ensure the chocolate is smooth and glossy for easy dipping.
5. Dip the Candies:
   • Remove one sheet pan of candy balls from the refrigerator at a time to keep them firm.
   • Use a fork to dip each ball into the melted chocolate, rolling to coat fully. Lift the candy, tap the fork gently on the bowl’s edge to remove excess chocolate, and place back on the parchment paper.
   • Repeat until all candies are dipped, reheating the chocolate briefly (10–15 seconds) if it thickens.
   • Tip: Work quickly to prevent the candy balls from softening, and use a second fork to help transfer candies to the paper.
6. Set and Serve:
   • Let the candies set at room temperature for 30–60 minutes, or refrigerate for 15–20 minutes to speed up the process.
   • Once set, transfer to an airtight container or serve on a platter, optionally garnished with a sprinkle of sea salt or extra chopped pecans.
   • Tip: Store in a cool place to prevent the chocolate from melting, especially in warm climates.

Assembly

Assembling Martha Washington Candy is all about creating bite-sized, chocolate-dipped treats with a creamy, crunchy center. Here’s how to make them look and taste incredible:

• Shape Thoughtfully: Scoop and roll the filling into uniform balls for a professional look, and chill thoroughly to ease dipping.
• Dipping Tips:
  • Dip candies in a smooth, fluid motion to ensure even chocolate coverage, and tap off excess for a neat finish.
  • Optionally drizzle with melted white chocolate or sprinkle with coconut flakes for a decorative touch.
  • Place on parchment paper in a single layer to set, ensuring candies don’t stick together.
• Presentation Tips:
  • Arrange candies in mini paper liners or on a festive platter for gifting or serving.
  • Package in decorative tins or boxes with wax paper between layers for holiday gifts.
  • Pair with a hot cocoa, coffee, or glass of milk for a complete dessert experience, perfect for parties or holiday spreads.

Storage and Make-Ahead Tips

Martha Washington Candy is best fresh but can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Prepare the filling up to 2 days in advance, shape into balls, and refrigerate, covered, until ready to dip.
  • Melt chocolate just before dipping to ensure a smooth, glossy coating.
  • Tip: Don’t dip too early, as the chocolate may bloom (develop white streaks) if stored too long.
• Storage:
  • Store candies in an airtight container in the refrigerator for up to 2 weeks, or at room temperature (below 70°F/21°C) for up to 1 week to maintain chocolate quality.
  • Layer with parchment or wax paper to prevent sticking.
  • Tip: Keep in a cool, dry place to avoid melting or softening.
• Freezing:
  • Freeze undipped candy balls in an airtight container or freezer bag for up to 2 months. Thaw in the fridge overnight, then dip in freshly melted chocolate.
  • Freeze dipped candies for up to 1 month, wrapped tightly in plastic wrap and foil, to preserve the chocolate’s texture. Thaw in the fridge to avoid condensation.
  • Tip: Freeze in single layers to prevent candies from sticking together.

Recipe Variations

Martha Washington Candy is versatile and fun to customize. Here are some creative twists to try:

• Almond Joy Candy: Replace pecans with chopped almonds and use milk chocolate for dipping.
• Cherry Cordial Candy: Omit coconut and pecans, increase cherries to 14 oz, and dip in dark chocolate for a cordial-like treat.
• Tropical Candy: Use dried pineapple or mango instead of cherries and macadamia nuts instead of pecans.
• Peanut Butter Candy: Swap coconut for 1 cup creamy peanut butter and use peanuts instead of pecans.
• Gluten-Free Candy: Ensure all ingredients (especially condensed milk and chocolate chips) are gluten-free; most are naturally gluten-free.
• Vegan Candy: Use vegan butter, coconut sweetened condensed milk, vegan chocolate chips, and coconut oil instead of shortening.

Conclusion

You’re now ready to create a batch of Martha Washington Candy that’s as decadent as it is delightful! This 2.5–3-hour recipe is perfect for holiday gifting, parties, or anytime you crave a sweet, creamy treat. With its buttery coconut-cherry-pecan filling and glossy chocolate coating, it’s a nostalgic confection that’s sure to impress. Feel free to tweak the mix-ins, chocolate, or garnishes to make it your own. Grab your mixing bowl, shape those balls, and enjoy every rich, chocolatey bite. Happy candy-making, and savor the Southern sweetness!

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FAQs

1. Can I use salted butter?
Yes! Use salted butter and omit any additional salt. The flavor will be slightly saltier but still delicious.

2. Are these candies healthy?
They’re an indulgent treat, but you can lighten them by reducing powdered sugar to 3½ cups or using sugar-free alternatives. Enjoy in moderation.

3. Can I make these vegan?
Yes! Use vegan butter, coconut sweetened condensed milk, vegan chocolate chips, and coconut oil instead of shortening. Ensure cherries and coconut are vegan-friendly.

4. Why is my filling too soft to shape?
If the filling is too soft, chill longer (2–3 hours) or add ½ cup more powdered sugar. Ensure cherries are well-drained to avoid excess liquid.

5. Can I use a double boiler for melting chocolate?
Yes! Melt chocolate and shortening in a double boiler over low heat, stirring until smooth. It’s slower but prevents scorching.

6. How do I get smooth chocolate coatings?
Keep chocolate warm and fluid, dip quickly, and tap off excess chocolate. Reheat chocolate if it thickens during dipping.

7. Can I prep these for a holiday party?
Yes! Make and shape the filling up to 2 days ahead, refrigerate, and dip in chocolate the day of serving for a fresh, glossy look.

8. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 2 weeks or at room temperature (below 70°F) for 1 week. Layer with parchment to prevent sticking.