Name: Martha Washington Candy-Sweet Nutty Delight
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: Approximately 4 dozen candies
Ingredients: 1 cup unsalted butter, softened; 1 tablespoon vanilla extract; 14 ounces sweetened condensed milk; 4 cups powdered sugar, sifted; 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 more than just a confection; it’s a delightful journey back in time, a whisper of elegant homes and gracious hospitality. If you’ve ever had the pleasure of tasting these delicate, peanut-studded morsels, you already understand their irresistible charm. There’s a reason this classic candy has endured for generations. It’s the perfect balance of creamy, sweet, and nutty that makes Martha Washington Candy so beloved. The magic lies in its deceptively simple preparation, yielding a melt-in-your-mouth texture that’s truly unique. This recipe will guide you through creating your own batch, capturing the essence of this cherished treat that’s perfect for holidays, special occasions, or simply when you crave a taste of pure, unadulterated sweetness. Get ready to impress yourself and everyone you share it with!

Ingredients:

1 cup unsalted butter, softened
1 tablespoon vanilla extract
14 ounces sweetened condensed milk
4 cups powdered sugar, sifted
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

Creaming the Butter and Sugar

To begin extract crafting these delightful Martha Washington Candies, the first crucial step is to create a rich and creamy base. In a large mixing bowl, combine the softened unsalted butter and the vanilla extract. Ensure your butter is truly softened – at room temperature, it should yield easily to gentle pressure from your finger. This allows it to incorporate smoothly with the other ingredients, preventing any lumps. Now, gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until just combined. Continue adding the powdered sugar until you’ve incorporated all 4 cups. Sifting the powdered sugar is an essential step here. It removes any small clumps and ensures a light and airy texture for your candy. Once all the sugar is added, increase the mixer speed to medium-high and beat for about 3 to 5 minutes, until the mixture is light, fluffy, and pnon-alcoholic ale yellow. This creaming process incorporates air, which is vital for the final texture of the candy.

Incorporating the Wet Ingredients and Mix-ins

With your creamy base established, it’s time to add the moisture and the stars of the show! Pour in the sweetened condensed milk and beat on medium speed until everything is well combined and smooth. The mixture will become a little stickier and thicker at this stage. Now, gently fold in the sweetened shredded coconut, the chopped maraschino cherries, and the chopped pecans. Use a spatula for this part, rather than your mixer, to avoid overmixing and to ensure the delicate ingredients are distributed evenly. The maraschino cherries, having been drained and chopped, will add bursts of bright, festive color and a touch of tart sweetness to contrast with the rich, nutty, and coconutty base. Make sure the cherries are thoroughly drained to prevent excess moisture from affecting the candy’s consistency. The pecans provide a satisfying crunch and a deep, earthy flavor that perfectly complements the other components. You’re aiming for a cohesive mixture where all these wonderful additions are evenly dispersed.

Chilling and Shaping the Candy

Setting the Candy Mixture

Once all the ingredients for the candy base are thoroughly mixed, you need to let it firm up. This mixture is quite soft and sticky at this point, so chilling is essential before you can even think about shaping it. Cover the bowl tightly with plastic wrap, ensuring the plastic touches the surface of the mixture to prevent a skin from forming. Place the bowl in the refrigerator for at least 2 hours, or until the mixture is firm enough to handle. The longer it chills, the easier it will be to shape. Some people even prefer to chill it overnight for the easiest handling. This chilling period allows the fats in the butter and the sugar to solidify, making the mixture less prone to spreading and easier to mold into distinct pieces.

Forming the Martha Washington Shapes

When the candy base is sufficiently chilled and firm, it’s time to get your hands (slightly) sticky and form the iconic Martha Washington shapes. Lightly grease your hands with a little butter or cooking spray to prevent the mixture from sticking too much. Scoop out portions of the candy mixture, about a tablespoon at a time, and roll them into small oval or egg-like shapes. Don’t worry if they aren’t perfectly uniform; rustic charm is part of their appeal! Place the formed candies on a baking sheet lined with parchment paper or wax paper. This step requires a bit of patience, as the mixture can still be a little soft, but by working relatively quickly and with greased hands, you’ll be able to create many delicious little confections. If the mixture starts to become too soft as you work, simply return it to the refrigerator for another 15-30 minutes to firm up again.

Creating the Chocolate Coating

Melting the Chocolate and Shortening

The final, glorious step in creating authentic Martha Washington Candies is the rich chocolate coating. In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine the semi-sweet chocolate chips and the shortening. Ensure the bottom of the bowl does not touch the water, as direct heat can scorch the chocolate. Stir the mixture gently and continuously until the chocolate is completely melted and smooth. The shortening is crucial here; it helps to create a beautifully smooth, glossy coating that hardens without becoming brittle, and it makes the chocolate easier to dip. Stirring constantly is key to preventing the chocolate from seizing or burning. Once melted, remove the bowl from the heat. If you don’t have a double boiler, you can melt the chocolate in the microwave on 50% power, stirring every 30 seconds until smooth. Be extremely cautious when microwaving chocolate, as it can burn very quickly.

Coating the Candies

Now for the fun part – dipping! Take each formed candy base and dip it into the melted chocolate, using a fork or a dipping tool to ensure it’s fully coated. Allow any excess chocolate to drip back into the bowl. This is where the shortening really shines, creating a lovely, fluid coating. You can also use two forks: place the candy on one fork, dip it into the chocolate, then use the second fork to help nudge it off the first and back onto the parchment-lined baking sheet. Aim for a good, even coating on all sides. Place the chocolate-coated candies on the parchment-lined baking sheet, making sure they don’t touch each other. If you want to get fancy, you can use a toothpick to draw a decorative swirl on top of each candy before the chocolate fully sets, or even drizzle a little extra melted chocolate over them.

Setting the Chocolate Coating

Once all your Martha Washington Candies have been dipped and arranged, it’s time to let them set. Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate coating is completely firm and hardened. This is a relatively quick process, but patience is a virtue here. Resist the temptation to touch them until the chocolate is fully set, or you’ll end up with smudges. Once the chocolate has hardened, your delicious homemade Martha Washington Candies are ready to be enjoyed! Store them in an airtight container at room temperature or in the refrigerator, though they are best enjoyed at room temperature to appreciate the creamy texture of the interior.

Conclusion:

And there you have it – the delightful and surprisingly simple recipe for Martha Washington Candy! This classic treat, with its creamy peanut butter center enrobed in rich chocolate, is a guaranteed crowd-pleaser. We hope you enjoy making and sharing these delectable bites as much as we do. Whether you’re looking for a festive holiday confection or just a sweet pick-me-up, this Martha Washington Candy recipe is sure to impress. Don’t be afraid to get creative with your presentation – a sprinkle of sea salt on top can add a wonderful contrast to the sweetness!

Serving these candies is an art in itself. They are perfect as a standalone indulgence, presented in small paper candy cups. They also make a beautiful addition to any dessert platter, alongside cookies and other chocolates. For a truly special occasion, consider pairing them with a cup of coffee or a glass of milk. Remember, the beauty of this Martha Washington Candy recipe lies in its adaptability. Feel free to experiment with different types of chocolate – dark, milk, or even white chocolate can be used to suit your preference. You can also add a touch of vanilla extract to the peanut butter mixture for an extra layer of flavor.

We encourage you to try this recipe and make it your own. Baking should be a joy, and this Martha Washington Candy is a fantastic way to bring a little homemade sweetness into your life. So, gather your ingredients, put on some music, and have fun in the kitchen. We’re confident that once you’ve tasted these homemade treasures, you’ll be making them again and again.

FAQs:

Q1: Can I make Martha Washington Candy ahead of time?

Absolutely! Martha Washington Candy actually tastes even better when made a day in advance, as the flavors have more time to meld together. Store them in an airtight container at room temperature for up to a week, or in the refrigerator for a slightly longer shelf life. Just be sure to let them come to room temperature before serving if refrigerated.

Q2: What kind of peanut butter is best for this recipe?

For the classic Martha Washington Candy texture and flavor, creamy, commercial peanut butter (like Jif or Skippy) is generally recommended. Natural peanut butter can sometimes separate and may yield a slightly different consistency. However, if you prefer the taste of natural peanut butter, you can certainly use it, just ensure it’s well-stirred before measuring.

Q3: Can I freeze Martha Washington Candy?

Yes, you can freeze Martha Washington Candy! Once they are fully set, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe airtight container or bag. They should keep well for up to 2-3 months. Thaw them slowly in the refrigerator before enjoying.