Shahzaib
Martha Washington Candy is one of those old time Southern sweets that never go out of style. It is good and creamy and full of comfort foods. All inside you get soft coconuts mixed with crunchy pecans with a little bit of vanilla. On the exterior, everything is covered with smooth chocolate. You will not have to bake anything at all. This candy is ideal for Christmas plates, as a present for the holidays, or anytime that you would like something special and homemade. Many families make it every year because it is nostalgic and cozy just like a recipe passed down from one generation to another. Let’s go over in the simplest way possible.
Martha Washington Candy
This candy is unusual due to its texture and taste. Sweet and creamy is the center from powdered sugar and sweetened condensed milk. Coconut has a way of giving things a softness and pecans give it a light crunch. The chocolate coating holds all the pieces together and makes each bite seem very rich and satisfying. It also keeps really well in the fridge or the freezer which makes it great for preparing ahead of time on busy holidays.
Ingredients You Will Need
- For the Candy Centers
- 2 cups powdered sugar
- 1 can (14 oz / 397g) sweetened condensed milk
- 1/2 cup unsalted softened butter
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract Salt (1/4 teaspoon optional but will increase flavor)
- For the Chocolate Coating
- 2 cups chocolate, melted (chips or real chocolate both work)
- 1-2 teaspoons vegetable oil or coconut oil (optional, this will help make chocolate smoother)
Basic Step wise procedures
What makes Martha Washington Candy so special is the combination of textures and flavors. The powdered sugar and sweetened condensed milk produce a smooth and sweet base. The coconut gives some softness and chew and the chopped pecans give it a little crunch. Vanilla adds a warm background to the candy that compliments nicely with the chocolate on top. This candy is somewhat simple yet indulgent at the same time, which is why it has remained so popular for so long.
To make the candy centers, you begin by beating the softened butter with the sweetened condensed milk together until it is smooth and creamy. Vanilla is then added to bring out the sweetness. After that, powdered sugar, shredded coconut, chopped pecans and a little salt are stirred in. The salt is optional but it helps to balance the sweetness and increase the flavor. Once you have everything mixed together the result is a thick and sticky dough which holds together easily.
Chilling the Mixture
Chilling of the mixture is an important step and should not be skipped. Placing the bowl in the refrigerator for about 30 minutes helps firm up the dough making it easier to roll into balls. Once chilled, the dough is scooped up and rolled into small balls approximately 1 inch in size similar to a walnut. These balls are put on a parchment lined baking sheet and put back in the refrigerator for 30 to 45 more minutes. This second chill helps them to hold their shape during dipping process.
While the candy balls are chilling, the chocolate coating can be made. The chocolate is gently melted either in the microwave with short bursts of stirring in between, or over a double boiler. If you want a thinner and softer coating you can mix little vegetable oil or coconut oil into the melted chocolate. This step is not necessary but is useful in making smooth dipping.
When dipping the candy it’s best to work in small batches. Keeping most of the candy balls in the refrigerator, while dipping a few at a time, helps them to stay firm. Each ball is dipped into the melted chocolate with a fork or dipping tool and the excess chocolate is allowed to drip off before dropping it back on to the lined tray. Once all the candies are covered, they are refrigerated for about 15 to 20 minutes until the chocolate is completely set. In case you wish to make them picturesque, you can sprinkle on more chocolate, or holiday sprinkles, before the coated hardens.
Flavors
There are many simple ways of change or customization of this candy. For a cherry surprise, dressed up cherries well drained on a small amount of maraschino (pink) should be pressed into the center of each portion before rolling. For an almond flavored version, pecans may be substituted with almonds and a little almond extract may be added to the filling. Toasting the coconut and nuts before mixing is another good option and adds a deeper and nuttier flavor to the candy.
Helpful Cooking Notes
Always keep the candy balls cold until you are ready to dip them. This makes dipping a good deal easier. When your chocolate is unglamorous it may not have been tempered. It still tastes great though, with real chocolate you get better shine if it is tempered properly. Two forks or a dipping device are useful for cleaning the excess chocolate.
Serving Ideas
Combine them with cookies, fudge and a peppermint bark on a holiday dessert tray. Wrap them in gift tins or clear bags tied with the help of ribbon. Enjoy with coffee, hot cocoa or even a little bit of bourbon for a toasty treat.
Extra Tips for Best Results
Chilling is important. Firm centers produce smoother and rounder candies. To get and place candies in the same size get a tablespoon cookie scoop. These candies are very well frozen. Store them in containers that were covered with air sealed tight for up to 3 months. Thaw in the fridge so as not to get moisture on the chocolate.
Time Needed
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Cooking Time: an hour and forty minutes (plus chilling)
Nutrition (Per Candy -Approximate)
Calories: 180
Protein: 2 g
Sodium: 35 mg
Frequently Asked Questions
Is it possible to substitute with unsweetened coconut?
Yes, but the candy will not be so sweet and will be dry. Add 1 – 2 extra tablespoons of condensed milk.
Is real better than candy melts chocolate?
Real chocolate is richer in taste. Candy melts are easier to use. Both work well.
Can I make these without nuts?
Yes. Sean Crispy rice cereal or crushed cookies as a substitute of the nuts.
How should I store them?
Keep in the fridge in an airtight container for up to 2 weeks or freeze for up to 3 months.
Final Thoughts
Martha Washington Candy is a real old-time classic. Creamy coconut, crunchy nuts and smooth chocolate combine in the best way. These candies are easy to make, beautiful to share, and perfect to share in the holidays or anytime you are looking for something special. Once you try them they may become a tradition for your home too.
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