Contents
- 1 A Taste of Sweet Memory
- 2 My First Candy-Making Adventure
- 3 Why This Candy Wins Hearts
- 4 A Slice of Candy History
- 5 Ingredients:
- 6 How to Make Martha Washington Candy
- 7 Fun Twists on a Classic Treat
- 8 Serving Your Sweet Creations
- 9 Keeping Your Candy Perfect
- 10 Quick Fixes for Common Hiccups
- 11 Your Candy Questions Answered
- 12 Share Your Sweet Creations
- 13 Martha Washington Creamy Coconut Candy
A Taste of Sweet Memory
I remember my first taste of this candy. It was at my grandma’s holiday party. The sweet coconut and cherry burst in my mouth. The smooth chocolate coating made it perfect. I knew I had to learn this recipe. Ever wondered how a simple candy can hold so much joy? This treat is pure happiness. It brings people together during the holidays. The best gifts are made with love. Have you ever received a homemade gift that you adored?My First Candy-Making Adventure
My first try was a bit messy. I did not chill the mixture long enough. The coconut balls were too soft to dip. My chocolate coating became a thick, lumpy mess. I almost gave up on the whole thing. This matters because cooking teaches us patience. Trying again is always worth it. Now I always chill the mixture for two full hours. The result is a perfect, dip-able candy. What kitchen mishap taught you a good lesson?Why This Candy Wins Hearts
The textures in this candy are amazing. You get chewy coconut and crunchy pecans in one bite. The flavors are a perfect balance. Sweet cherry meets rich, dark chocolate. It is a classic combination for a reason. Which flavor combo surprises you most? Is it the cherry and chocolate? Or maybe the coconut and pecan? Share your thoughts below. This mix is a true crowd-pleaser. Everyone always asks for the recipe.A Slice of Candy History
This candy is a Southern classic. It became popular in the early 1900s. Home cooks loved its simple, no-bake method. It was a fancy treat for special occasions. The name honors Martha Washington, America’s first First Lady. *Did you know?* The original recipe probably did not include cherries. That was a happy addition by creative home bakers later on. This shows how recipes evolve. They change with each family that makes them. What family recipe have you made your own?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup | Softened |
| Vanilla extract | 1 tablespoon | |
| Sweetened condensed milk | 14 ounces | |
| Powdered sugar | 4 cups | |
| Sweetened shredded coconut | 14 ounces | |
| Maraschino cherries | 10 ounces | Drained and chopped |
| Pecans | 3 cups | Chopped |
| Semi-sweet chocolate chips | 6 cups | |
| Shortening | 4 tablespoons |
How to Make Martha Washington Candy
Step 1 Grab a big bowl. Beat the butter, vanilla, and condensed milk. Mix until it looks smooth and creamy. Then add all the powdered sugar. Step 2 Stir in the coconut, cherries, and pecans. This makes the candy filling. Cover the bowl with plastic wrap. Chill it for one to two hours. Step 3 Line your pans with parchment paper. Scoop the cold mix into balls. Roll them smooth with your hands. (A hard-learned tip: wet your palms first. This stops the sticky mix from clinging). Step 4 Melt chocolate chips with shortening. Use a microwave, heat in short bursts. Stir well after each heating. Stop when it is just smooth. Step 5 Dip each ball in the chocolate. Use a fork to lift them out. Tap off the extra chocolate. Place them back on the paper. What is the best way to melt chocolate without burning it? Share below! Cook Time: 20 mins Total Time: 2hrs 45mins Yield: 80 pieces Category: Dessert, CandyFun Twists on a Classic Treat
Try these fun spins on the original recipe. They are perfect for surprising your family. Salty Sweet: Swap pecans for roasted, salted peanuts. The salt cuts the sweet coconut. Fruit Lover’s Dream: Skip the cherries. Use dried cranberries or chopped apricots instead. Dark Chocolate Drizzle: Don’t dip the whole ball. Just drizzle dark chocolate on top. Which of these twists would you try first? Tell me in the comments!Serving Your Sweet Creations
These candies are stars on their own. But a little presentation goes a long way. Place them in pretty paper cups. Arrange them on a festive holiday tray. For drinks, I have two ideas. A hot cup of coffee is perfect. Its bitterness loves the sweet candy. For a non-alcoholic choice, try cold milk. Which would you choose tonight, coffee or a glass of milk?
Keeping Your Candy Perfect
Store these treats in a sealed container. Keep them in the fridge for up to two weeks. You can also freeze them for a few months. Thaw them in the fridge before serving. I always make a double batch for last-minute guests.
Quick Fixes for Common Hiccups
Is your mixture too sticky? Chill it longer. This helps it firm up. Is the chocolate too thick? Add a bit more shortening to thin it. Did your chocolate seize? Gently reheat it with more shortening. My first batch was a sticky mess. Now I know patience is key.
Your Candy Questions Answered
Q: Is this candy gluten-free? A: Yes, these ingredients are naturally gluten-free. Always check your labels to be safe.
Q: Can I make these ahead? A: Absolutely. They are perfect for making days in advance.
Q: Can I swap the nuts? A: Sure. Try walnuts or almonds if you prefer them.
Q: How do I scale the recipe? A: It doubles or halves very easily. Just use a bigger bowl.
Q: Why use shortening with chocolate? A: It makes dipping smoother and gives a nicer finish. It really matters for a professional look. What ingredient swaps has your family always made?
I hope you love making these classic candies. They always bring joy to my holiday table. I would love to see your results. Share your photos and tag @SavoryDiscovery on Pinterest. Happy cooking! —Elowen Thorn.
Martha Washington Creamy Coconut Candy
Description
Martha Washington Candy mixes sweet coconut, pecans, and condensed milk, then dips each chilled ball in smooth melted chocolate. This no-bake candy works great for Christmas, holiday trays, or easy homemade gifts.
Ingredients
Instructions
- In a large mixing bowl, beat together softened butter, vanilla, and sweetened condensed milk until the mixture is smooth and creamy.
- Add the powdered sugar and beat until combined.
- Mix in the coconut, cherries, and pecans. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours to firm up the mixture.
- Line two large sheet pans with parchment paper.
- Use a 1½ tablespoon scoop or a melon baller to form balls from the chilled mixture. You can roll the balls in the palms of your hands to make more even, uniform balls from the mixture.
- Place the formed balls onto parchment paper and place the sheet pans back into the refrigerator.
- Place the chocolate chips and shortening in a large, microwave-safe bowl. You can also divide the chocolate chips and shortening in half and work on dipping one half of the candies at a time.
- Heat chocolate in 30-second increments, stirring between each until chips are mostly melted.
- Stop heating and continue stirring until the mixture is fully melted and smooth.
- Use a fork to dip and roll each candy ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place back on the sheet of paper to set.
- Continue dipping and setting all of the balls. Dipped candies can be placed back into the refrigerator to set more quickly.
Coconut, Pecans, Chocolate, Candy, No-Bake, Christmas