Martha Washington Candy

Introduction

The first time I made Martha Washington Candy, I didn’t expect it to be such a hit. The combination of rich chocolate, creamy coconut, crunchy pecans, and sweet cherries seemed like the perfect holiday treat. After making it, I was completely hooked. It’s a perfect candy for gifting, holiday parties, or just indulging in a sweet treat during the colder months. This candy is so easy to make, and the results are incredibly satisfying. My family loved the combination of textures and flavors, and they couldn’t stop eating it! It’s the perfect balance of creamy, crunchy, and sweet, with the chocolate coating acting as the perfect complement to the filling. The addition of the white candy drizzle gives it a festive touch that makes it feel extra special. Over time, it’s become a staple for me to make during the holiday season. If you haven’t tried it yet, this recipe will quickly become a favorite.

Ingredients

• 1 cup butter (room temperature)
• 4 cups confectioners’ sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 cups sweetened shredded coconut
• 2 cups chopped pecans
• 20 maraschino cherries (drained, chopped, and blotted dry)
• 1 pound chocolate almond bark
• 1 cup white candy melts or white almond bark

Instructions

1. Mix the Base: In a large mixing bowl, combine the butter, powdered sugar, sweetened condensed milk, and vanilla extract. Use a hand mixer or whisk to combine these ingredients until smooth and well incorporated.
2. Add Coconut, Pecans, and Cherries: Stir in the sweetened shredded coconut, chopped pecans, and chopped maraschino cherries. The mixture will start to get a little thick and sticky, but this is the perfect texture. Stir until all the ingredients are well mixed.
3. Chill the Dough: Cover the bowl and refrigerate the mixture for about 30 minutes, or until it’s firm enough to handle. You can also chill it overnight if you prefer a longer resting time. The chilling process helps to firm up the mixture, making it easier to roll into balls.
4. Prepare the Baking Sheets: While the dough chills, line two baking sheets with parchment paper or wax paper. Set these aside as you will use them to place the candies on once they are rolled.
5. Roll the Dough into Balls: Once the dough is firm, use your hands to roll it into 1-inch balls. You should get around 40 to 50 balls, depending on the size you make them. Place the balls on the prepared baking sheets, ensuring they are spaced out.
6. Chill Again: Place the baking sheets in the refrigerator and chill the balls for about 2 hours, or until they are firm. I prefer to chill them overnight for the best results.
7. Melt the Almond Bark: In a microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring in between, until it is fully melted and smooth.
8. Dip the Candy Balls: Remove one tray of the candy balls from the fridge and use a toothpick, dipping tool, or fork to dip each ball into the melted chocolate. Tap off the excess chocolate and place the dipped candy back onto the lined baking sheet. Repeat this process with all the balls on the first baking sheet. Once all candies are dipped, place the tray back into the fridge to set.
9. Repeat with Remaining Chocolate: Once the first batch is set, melt the remaining almond bark and dip the second batch of candy balls. After dipping, return them to the fridge to set.
10. Drizzle with White Chocolate: Once all the candies have been dipped and set, melt the white candy melts or white almond bark. Drizzle the melted white chocolate over the top of the candies for a decorative touch. This adds a nice contrast in color and makes the candies look more festive.
11. Allow to Set: Let the chocolate set completely. This should take about 30 minutes in the fridge, or you can leave them at room temperature to set.
12. Serve and Enjoy: Once the chocolate has hardened, serve the candies in a decorative bowl or package them up as gifts. Enjoy the creamy, nutty, and chocolatey goodness!

Nutrition Facts

• Servings: 40-50 pieces (depending on size)
• Calories per Serving: 150-170 calories
• Sugar: 18g
• Sodium: 45mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 15mg

Preparation Time

• Prep Time: 30 minutes (excluding chilling time)
• Cook Time: 10 minutes (for melting the chocolate)
• Total Time: 1 hour 15 minutes (plus chilling time)

How to Serve

• As a Snack: These candies are great as a quick snack during the holidays, especially with a cup of hot cocoa or coffee.
• As a Gift: Package them in a festive tin or box and give them as a sweet homemade gift for friends and family during the holiday season.
• At a Party: Place them on a dessert table or serve them in small bowls at a party to add a delicious touch to the spread.
• For Dessert: Serve as a decadent dessert after a festive meal, or alongside other holiday treats like cookies and brownies.

Additional Tips

1. Use High-Quality Chocolate: Using high-quality almond bark or chocolate for dipping ensures a smooth and glossy finish for your candies.
2. Chill Well: Make sure the candy balls are firm enough to dip. If they are too soft, they might fall apart when dipped into the melted chocolate.
3. Customize the Filling: You can experiment by adding chopped walnuts, cashews, or other nuts for a different texture and flavor.
4. Add a Touch of Liqueur: For an adult twist, add a tablespoon of liqueur like Baileys Irish Cream or Amaretto to the filling mixture for a richer flavor.
5. Keep an Eye on the Chocolate: When melting the chocolate, be careful not to overheat it. Stir frequently, and melt in short intervals to avoid burning the chocolate.

Recipe Variations

• Peanut Butter Filling: Add a dollop of peanut butter into the center of each candy ball for a peanut butter cup-style candy.
• Coconut-Free Version: For those who aren’t fans of coconut, you can substitute it with chopped dried fruit or leave it out altogether.
• Dark Chocolate Coating: Instead of using almond bark, you can dip the candies in dark chocolate for a richer, more intense flavor.
• Minty Candies: Add a few drops of peppermint extract to the filling mixture for a refreshing minty flavor.

Serving Suggestions

• With a Cup of Tea: These candies pair perfectly with a hot cup of tea or coffee. Their sweetness complements the warmth of the drink.
• On a Dessert Tray: Place these candies alongside other homemade sweets such as chocolate truffles, sugar cookies, and fudge for a delightful dessert spread.
• With a Glass of Wine: These candies also pair well with a sweet dessert wine or a glass of champagne, especially during festive occasions.

Freezing and Storage

• Storing Leftovers: Store the candies in an airtight container at room temperature for up to a week. If they are stored properly, they should stay fresh and delicious.
• Freezing: You can freeze the candies for up to 2 months. To freeze, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag.
• Reheating: There’s no need to reheat these candies, as they are meant to be served at room temperature or chilled.

FAQ Section

1. Can I use different nuts for this recipe?
   Yes! You can use any nuts you like, such as walnuts, almonds, or hazelnuts.
2. Can I make this recipe without the cherries?
   Yes, if you don’t like cherries or want to make it without, you can omit them or substitute them with dried cranberries or raisins.
3. What is almond bark, and can I substitute it?
   Almond bark is a type of candy coating used for dipping. If you can’t find almond bark, you can substitute it with chocolate or candy melts.
4. Can I use a different type of sweetener?
   The recipe calls for confectioners’ sugar, but you can experiment with other types of sugar, like coconut sugar or maple sugar, for a different flavor.
5. How can I make the candy less sweet?
   If you want to reduce the sweetness, you can reduce the amount of sugar in the recipe and use dark chocolate instead of almond bark.
6. Can I use a different extract?
   Yes, you can substitute vanilla extract with almond or coconut extract for a different flavor profile.
7. How long do these candies last?
   They can last up to a week if stored in an airtight container. For longer storage, freeze them.
8. How can I make the chocolate more glossy?
   Adding a teaspoon of vegetable oil or shortening to the melted chocolate can help achieve a shiny finish.
9. Can I use sweetened coconut flakes?
   It’s best to use unsweetened coconut flakes for this recipe to control the sweetness. Sweetened coconut will make the candies too sugary.
10. Can I skip the white chocolate drizzle?
    Yes, the candies will still be delicious without the white chocolate drizzle, but it adds a nice visual touch and extra sweetness.

Conclusion

Martha Washington Candy is a classic holiday treat that’s rich, decadent, and full of flavor. With a perfect balance of coconut, pecans, and maraschino cherries, all coated in chocolate and drizzled with white chocolate, these candies are the ultimate sweet indulgence. Whether you’re making them as gifts, for a party, or just to treat yourself, they are guaranteed to impress. Easy to make and full of festive charm, this candy will quickly become a favorite in your holiday traditions!

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