Martha Washington Candies: The Ultimate Martha Washington Candies Recipe
Introduction to Martha Washington Candies
Indulging in homemade treats is a timeless tradition, and Martha Washington Candies are a delightful way to bring joy to family and friends. These sweet confections are perfect for any occasion, blending the rich flavors of cherry, coconut, and pecans, all enveloped in a luscious chocolate coating. Whether you’re a seasoned baker or a beginner, this recipe will guide you through creating these delectable candies that are sure to impress.
A Personal Story Behind My Martha Washington Candies Journey
Growing up, my family had a special recipe box filled with cherished recipes, and Martha Washington Candies were always a favorite during gatherings. I remember helping my grandmother mix the ingredients, feeling the excitement as we shaped the candies into perfect little balls. The joy of sharing these treats with loved ones and seeing their smiles has inspired me to carry on this tradition. Making Martha Washington Candies is more than just baking; it’s about creating memories that last a lifetime.
What Makes This Martha Washington Candies Recipe Special?
What sets this Martha Washington Candies recipe apart is its simplicity and the delightful combination of flavors. The use of sweetened coconut adds a tropical twist, while the maraschino cherries provide a burst of sweetness. Chopped pecans bring a lovely crunch to every bite, and the chocolate coating creates a rich exterior that ties everything together. Plus, the recipe is versatile; you can modify it to suit your tastes or occasions, making it a go-to favorite for all.
The Full Martha Washington Candies Recipe
Ingredients
- 1 cup butter, melted
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 14 ounces shredded coconut, sweetened
- 14 ounces sweetened condensed milk
- 10 ounces maraschino cherries, drained and chopped
- 3 cups finely chopped pecans
- 16 ounces candy coating (such as Ghirardelli melting wafers, Almond bark, etc.)
Instructions
- Chop the maraschino cherries into small pieces and pat them dry with paper towels. This helps to remove excess moisture, ensuring your candies hold their shape.
- In a large bowl, mix the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and chopped pecans until well combined. The mixture should be thick and sticky.
- Refrigerate the mixture for at least two hours until firm. This step is crucial as it makes the mixture easier to shape into balls.
- Once firm, shape the mixture into walnut-sized balls and chill for another 20 minutes. Keep your hands slightly damp to prevent sticking.
- Line a baking sheet with parchment paper to prevent sticking while the candies set.
- Melt the candy coating following the package instructions. Make sure to stir occasionally for a smooth consistency.
- Dip each ball into the melted chocolate, tap off the excess, and place on the lined baking sheet to set. A fork works well for this step!
- Repeat the dipping process until all balls are coated. Allow them to cool completely before serving.
- Store the candies in an airtight container at room temperature for up to 2 weeks. They can also be refrigerated for a longer shelf life.
Serving Suggestions and Variations for Martha Washington Candies
These Martha Washington Candies are perfect for any occasion! Serve them at parties, family gatherings, or as a sweet treat during the holidays. For a festive touch, consider drizzling melted white chocolate over the candies before the chocolate coating sets. You can also experiment with different nuts or add a splash of almond extract for a unique flavor twist. They make delightful gifts when packaged in decorative boxes or tins!
Frequently Asked Questions About Martha Washington Candies
Can I use unsweetened coconut?
While sweetened coconut is traditional for this recipe, you can use unsweetened coconut if you prefer less sweetness, but you may need to adjust the sugar accordingly.
How do I store leftover candies?
Store the candies in an airtight container at room temperature for up to 2 weeks. If you want to keep them longer, refrigerate them.
Can I freeze Martha Washington Candies?
Yes! You can freeze the candies for up to 3 months. Just make sure to store them in an airtight container and separate layers with parchment paper to prevent sticking.
Can I make these candies without nuts?
Absolutely! You can omit the pecans or replace them with your favorite nut or even a seed for a nut-free version of the recipe.
Martha Washington Candies
Ingredients
Main Ingredients
- 1 cup butter, melted
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 14 ounces shredded coconut, sweetened
- 14 ounces sweetened condensed milk
- 10 ounces maraschino cherries, drained and chopped
- 3 cups finely chopped pecans
- 16 ounces candy coating
Instructions
- Chop the maraschino cherries into small pieces and pat them dry with paper towels.
- In a large bowl, mix the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and chopped pecans until well combined.
- Refrigerate the mixture for at least two hours until firm.
- Once firm, shape the mixture into walnut-sized balls and chill for another 20 minutes.
- Line a baking sheet with parchment paper to prevent sticking while the candies set.
- Melt the candy coating following the package instructions.
- Dip each ball into the melted chocolate, tap off the excess, and place on the lined baking sheet to set.
- Repeat the dipping process until all balls are coated.
- Store the candies in an airtight container at room temperature for up to 2 weeks.