Embark on a journey through confectionary elegance with our Martha Washington Candy—a classic treat that pays homage to tradition and indulgence. These delectable confections feature a melt-in-your-mouth combination of coconut, pecans, and cherries, enrobed in smooth chocolate. Elevate your sweet tooth experience with this timeless candy that captures the essence of rich flavors and vintage charm.
Exciting Story: The inspiration for our Martha Washington Candy comes from the pages of history, where this delightful confection has graced holiday tables and family gatherings for generations. The first time we crafted these candies, it was like stepping into a bygone era—a dance of textures and tastes, the crunch of pecans, the sweetness of coconut, and the luxurious finish of chocolate. Now, they are a cherished tradition, a symbol of sweet celebrations that transcend time.
Why Martha Washington Candy is a Sweet Symphony:
Selling Points:
- Coconut and Pecan Harmony: A perfect blend of coconut and pecans creates a delightful textural experience with every bite.
- Cherry Infusion: The addition of maraschino cherries adds a burst of sweetness and a pop of color to these elegant confections.
- Smooth Chocolate Coat: The candies are generously coated in rich chocolate, creating a luxurious finish that complements the sweet and nutty interior.
- Time-Tested Tradition: Martha Washington Candy is a confection that stands the test of time, making it a beloved treat for holidays, special occasions, or a simple moment of indulgence.
Ingredients:
- 1 cup (about 85g) shredded coconut
- 1 cup (120g) pecans, finely chopped
- 1/2 cup (about 85g) maraschino cherries, drained and chopped
- 1 can (14 oz or 396g) sweetened condensed milk
- 1/2 cup (115g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups (about 510g) confectioners’ sugar (powdered sugar)
- 12 oz (about 340g) semi-sweet chocolate, chopped
- 2 tablespoons (30g) coconut oil or shortening (for tempering the chocolate)
Directions:
- In a large mixing bowl, combine shredded coconut, finely chopped pecans, and chopped maraschino cherries.
- Add sweetened condensed milk, melted unsalted butter, vanilla extract, and a pinch of salt to the bowl. Mix until all the ingredients are well combined.
- Gradually add confectioners’ sugar to the mixture, stirring continuously, until a thick and uniform dough forms.
- Shape the dough into small, bite-sized balls and place them on a parchment-lined baking sheet. Place the baking sheet in the refrigerator to chill the candy balls for at least 1 hour.
- In a heatproof bowl, melt the semi-sweet chocolate using a double boiler or by microwaving in short intervals. Stir in coconut oil or shortening to achieve a smooth and glossy texture.
- Using a fork or toothpick, dip each chilled candy ball into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
- Return the chocolate-coated candies to the parchment-lined baking sheet. Allow the chocolate to set at room temperature or place the candies in the refrigerator to speed up the process.
- Once the chocolate is fully set, transfer the Martha Washington Candy to an airtight container. Store in a cool place or the refrigerator until ready to serve.
Notes:
- Experiment with different coatings for added variety, such as dark chocolate or white chocolate.
- Customize the flavor profile by adding a splash of rum or almond extract to the dough.
- Martha Washington Candy can be stored in an airtight container in the refrigerator for an extended shelf life.
Frequently Asked Questions:
Q: Can I use different nuts in Martha Washington Candy?
A: Yes, feel free to experiment with your favorite nuts, such as almonds or walnuts, for a unique twist.
Q: How long do Martha Washington Candies last?
A: Stored in an airtight container in the refrigerator, Martha Washington Candies can last for several weeks.
MARTHA WASHINGTON CANDY!!!
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 cup 1 (about 85g) shredded coconut
1 cup 1 (120g) pecans, finely chopped
1/2 cup 1/2 (about 85g) maraschino cherries, drained and chopped
1 can 1 (14 oz or 396g) sweetened condensed milk
1/2 cup 1/2 (115g) unsalted butter, melted
1 teaspoon 1 vanilla extract
Pinch salt
3 cups 3 (about 510g) confectioners’ sugar (powdered sugar)
12 oz 12 (about 340g) semi-sweet chocolate, chopped
2 tablespoons 2 (30g) coconut oil or shortening (for tempering the chocolate)
Directions
- In a large mixing bowl, combine shredded coconut, finely chopped pecans, and chopped maraschino cherries.
- Add sweetened condensed milk, melted unsalted butter, vanilla extract, and a pinch of salt to the bowl. Mix until all the ingredients are well combined.
- Gradually add confectioners’ sugar to the mixture, stirring continuously, until a thick and uniform dough forms.
- Shape the dough into small, bite-sized balls and place them on a parchment-lined baking sheet. Place the baking sheet in the refrigerator to chill the candy balls for at least 1 hour.
- In a heatproof bowl, melt the semi-sweet chocolate using a double boiler or by microwaving in short intervals. Stir in coconut oil or shortening to achieve a smooth and glossy texture.
- Using a fork or toothpick, dip each chilled candy ball into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
- Return the chocolate-coated candies to the parchment-lined baking sheet. Allow the chocolate to set at room temperature or place the candies in the refrigerator to speed up the process.
- Once the chocolate is fully set, transfer the Martha Washington Candy to an airtight container. Store in a cool place or the refrigerator until ready to serve.
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