Name: Martha Washington Candy-Sweet Classic Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Approximately 4-5 dozen
Ingredients: 1 cup unsalted butter, softened; 1 tablespoon vanilla extract; 14 ounces sweetened condensed milk; 4 cups powdered sugar; 14 ounces sweetened shredded coconut; 10 ounces maraschino cherries, drained and chopped; 3 cups pecans, chopped; 6 cups semi-sweet chocolate chips; 4 tablespoons shortening

Martha Washington Candy is a true classic, evoking a sense of nostalgia and pure indulgence with every bite. For generations, this rich, creamy confection has been a beloved treat, often appearing on holiday tables and special occasion platters. What is it about Martha Washington Candy that captures our hearts and taste buds? It’s the perfect harmony of textures and flavors: the smooth, melt-in-your-mouth center, often studded with pecans, embraced by a crisp, sweet chocolate shell. It’s a delightful contrast that keeps you coming back for more. This isn’t just any candy; it’s a lovingly crafted delight that feels both sophisticated and wonderfully comforting. It’s the ideal gift to share or a well-deserved personal indulgence that promises a moment of pure, unadulterated bliss.

Ingredients:

1 cup unsalted butter, softened
1 tablespoon vanilla extract
14 ounces sweetened condensed milk
4 cups powdered sugar
14 ounces sweetened shredded coconut
10 ounces maraschino cherries, drained and chopped
3 cups pecans, chopped
6 cups semi-sweet chocolate chips
4 tablespoons shortening

Making the Martha Washington Candy Base

This is where the magic happens, creating that delightful, creamy center that Martha Washington Candy is known for. It’s a simple process, but attention to detail will ensure a perfect texture.

Step 1: Creaming the Butter and Flavoring

In a large mixing bowl, combine the softened unsalted butter and the vanilla extract. Using an electric mixer on medium speed, cream these two ingredients together until they are light and fluffy. This process aerates the butter, which contributes to a smoother candy. Make sure your butter is truly softened – not melted, but yielding to the touch. This usually takes about 1-2 minutes of mixing. Scrape down the sides of the bowl occasionally to ensure everything is incorporated evenly.

Step 2: Incorporating Sweetened Condensed Milk and Powdered Sugar

Now, gradually add the sweetened condensed milk to the creamed butter mixture. Mix on low speed until just combined. Next, begin extract adding the powdered sugar, one cup at a time, mixing on low speed after each addition until the sugar is mostly incorporated. Once all the powdered sugar is added, increase the speed to medium and beat until the mixture is thick and well combined. It will become quite stiff, resembling a dough. This might take a few minutes. If the mixture seems too stiff to mix, you can add another tablespoon or two of powdered sugar, but be careful not to make it too dry. The goal is a pliable, but firm, mass.

Step 3: Adding the Coconut, Cherries, and Pecans

This is where we add the signature textures and flavors of Martha Washington Candy. Gently fold in the sweetened shredded coconut, the drained and chopped maraschino cherries, and the chopped pecans. Use a sturdy spoon or a spatula for this step, as the mixture will be quite thick. Be careful not to overmix, as you want to distribute these ingredients evenly without breaking them down too much. The cherries will add pops of color and tartness, while the pecans provide a satisfying crunch.

Shaping and Chilling the Candy Centers

Once the base is complete, it’s time to get our hands a little sticky and prepare the candy for its chocolate coating.

Step 4: Forming the Candy Shapes

Lightly grease your hands with a little bit of butter or cooking spray to prevent sticking. Take about a tablespoon of the candy mixture and roll it into an oval or a cone shape, similar to the traditional Martha Washington Candy form. The size is up to you, but aim for consistency so they all bake and coat evenly. You can also use two forks to help shape them, scooping and pressing the mixture together. Place the formed candies on a baking sheet lined with parchment paper. Repeat until all the mixture is used. Once all the centers are shaped, place the baking sheet in the refrigerator for at least 30 minutes to allow them to firm up. This chilling step is crucial; it prevents the candies from losing their shape when they are dipped in chocolate.

Melting the Chocolate and Dipping the Candies

The final touch that elevates this homemade candy to pure indulgence: the rich chocolate coating.

Step 5: Melting the Chocolate and Shortening

While the candy centers are chilling, prepare your chocolate coating. In a medium, heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water), combine the semi-sweet chocolate chips and the shortening. Stir frequently until the chocolate is completely melted and smooth. The shortening helps to create a glossy finish and ensures the chocolate sets up nicely without being brittle. You can also melt the chocolate and shortening in the microwave in 30-second intervals, stirring between each interval, until smooth. Be very careful not to overheat the chocolate, as it can seize and become unusable.

Step 6: Dipping the Chilled Candies

Once the candy centers are firm, it’s time to dip them in the melted chocolate. Use a fork or a dipping tool to gently immerse each chilled candy center into the melted chocolate, ensuring it is fully coated. Lift the candy out of the chocolate and tap the fork gently on the side of the bowl to allow any excess chocolate to drip back in. This helps to create a neat coating. Place the dipped candies back onto the parchment-lined baking sheet. You can use a toothpick to help gently nudge the candies into position if needed. If you like, you can drizzle a little extra melted chocolate over the top of the dipped candies for a decorative effect.

Allow the dipped Martha Washington Candy to set completely at room temperature, or you can speed up the process by placing the baking sheet in the refrigerator for about 15-20 minutes. Once set, they are ready to be enjoyed!

Conclusion:

Well, there you have it! Your very own batch of delightful Martha Washington Candy. We’ve walked through each step together, from carefully melting the chocolate to perfectly shaping those signature mounds. This classic confection is a truly special treat, perfect for gifting, holiday gatherings, or simply indulgin extractg your sweet tooth. Don’t be afraid to get creative! While this recipe offers a timeless flavor, feel free to experiment. Consider adding a pinch of sea salt to the pecan mixture for a salty-sweet contrast, or perhaps a hint of espresso powder to the chocolate for a mocha twist. The possibilities are as endless as gin extractr imagination! I truly hope you enjoy making and sharing this wonderful Martha Washington Candy as much as I do. Happy baking!

Frequently Asked Questions about Martha Washington Candy:

Q1: How should I store my Martha Washington Candy?

Martha Washington Candy is best stored in an airtight container at room temperature for up to a week. If your kitchen is particularly warm, or if you’re storing them for longer, you can refrigerate them, but be sure to let them come back to room temperature before serving for the best texture.

Q2: Can I make Martha Washington Candy ahead of time for a party?

Absolutely! Martha Washington Candy holds up very well when made a day or two in advance. In fact, sometimes the flavors meld even better overnight. Just ensure they are stored properly in an airtight container away from heat.