If you’ve never tried Martha Washington candy before, you’re in for a real treat. This classic candy is the perfect mix of chocolate and creamy coconut, and it’s always a hit among kids and adults alike.
MARTHA WASHINGTON CANDY INGREDIENTS
MARTHA WASHINGTON CANDY INGREDIENTS
You’ll need:
- 1 cup of unsalted butter, softened
- 1 tablespoon of vanilla extract
- 1 (14-ounce) can of sweetened condensed milk
- 4 cups of powdered sugar
- 14 ounces of sweetened shredded coconut
- 10-ounce jar of maraschino cherries, drained and chopped
- 3 cups of pecans, chopped
- 6 cups of semi-sweet chocolate chips
- 4 tablespoons of shortening
SUBSTITUTIONS AND ADDITIONS
NUTS: You can use raw or toasted pecans in this simple recipe. You can toast pecans in the oven at 300°F on a parchment-lined baking sheet for 6-8 minutes, keeping a close eye so that they don’t burn.
HOW TO MAKE THIS MARTHA WASHINGTON CANDY RECIPE
OUR RECIPE DEVELOPER SAYS
This old-fashioned candy recipe makes close to 80 candies! You can definitely halve the recipe for a smaller quantity.
STEP ONE: In a large mixing bowl, beat together softened butter, vanilla, and sweetened condensed milk until the mixture is smooth and creamy.
STEP TWO: Add powdered sugar and beat until combined.
STEP THREE: Mix in the coconut, cherries, and pecans. Cover the bowl with plastic wrap and refrigerate the coconut-pecan filling for 1 to 2 hours to firm up the mixture.
STEP FOUR: Line two large sheet pans with parchment paper.
STEP FIVE: Use a 1½ tablespoon scoop or a melon baller to form balls from the chilled mixture.
You can roll the balls in the palms of your hands to make more even, uniform balls from the mixture.
PRO TIP:
If you are rolling the balls in your hands and you find that it is sticky work, cover your hands with a light dusting of powdered sugar to prevent the filling from sticking to you.
STEP SIX: Place the formed candy balls onto parchment paper and place the sheet pans back into the refrigerator.
PRO TIP:
The butter and large quantity of powdered sugar in the filling for these candies allow the filling to firm up quite a bit.
The filling still needs to be chilled before dipping to keep the balls intact until they are coated.
STEP SEVEN: Place the chocolate chips and shortening in a large, microwave-safe bowl.
You can also divide the chocolate chips and shortening in half and work on dipping half of the candies at a time.
PRO TIP:
The chocolate chips may be easier to melt and work with if you divide the chocolate/shortening mixture in half and work in batches.
You could also roll all the balls, but store half in the freezer and then dip half of them at a time. Three cups of chocolate chips will coat about 40 candies.
STEP EIGHT: Heat the chocolate in 30-second increments, stirring between each until the chips are mostly melted.
STEP NINE: Stop heating and continue stirring until the mixture is fully melted and smooth.
STEP TEN: Use a fork to dip balls and roll each candy ball in the melted chocolate chips.
Lift from the chocolate, tap to remove excess chocolate, and place back on the sheet of paper to set.
STEP ELEVEN: Continue dipping and setting all of the balls. Dipped chocolate balls can be placed back into the refrigerator to set quicker.
PRO TIP:
Reheat the melted chocolate coating for 15 seconds at a time if it begins to thicken too much for dipping.
The shortening in the chocolate mixture helps to make the chocolate more fluid for dipping.
It also keeps the set chocolate just a tad softer at room temperature than pure chocolate.
HOW TO SERVE
Easy candy recipes are always a welcome treat, especially as a gift. Try our Oreo truffles and homemade peanut butter cups for two more ways to share your creations.
These are ideal treats to add to a gift box of truffles, along with our white chocolate lemon truffles and buckeyes. Tie them with a pretty bow and give them to friends and family.
Or just simply enjoy this beloved confection recipe when you are craving a bit of sweetness.
