INTRODUCTION
Martha Washington Candies are a delightful treat that combine rich flavors and textures. These bite-sized sweets are a perfect mix of creamy, crunchy, and fruity, making them a favorite for many. They have a special place in holiday celebrations and are often given as gifts. This recipe for Martha Washington Candies is simple and quick, and the end result is sure to please anyone who tries them.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love Martha Washington Candies. First, they are easy to make, so you don’t need to be a skilled baker to create something delicious. The ingredients come together quickly, making them perfect for last-minute treats or gifts. Second, the combination of coconut, cherries, and pecans gives these candies a delightful balance of sweetness and crunch. Lastly, they are versatile; you can customize them by changing the types of nuts or adding different flavored coatings. Whether for a holiday celebration, a party, or just a sweet snack at home, these candies will surely bring joy to your taste buds.
HOW TO MAKE Martha Washington Candies
EQUIPMENT NEEDED
To make Martha Washington Candies, you will need the following equipment:
- A large bowl for mixing
- Mixing spoon or spatula
- Baking sheet
- Parchment paper
- Refrigerator
- Microwave-safe bowl or double boiler for melting candy coating
- Airtight container for storage
Ingredients You’ll Need
- 1 cup unsalted butter, melted
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 10 ounces maraschino cherries, drained and chopped
- 3 cups finely chopped pecans
- 16 ounces candy coating, melting wafers, or almond bark
STEP-BY-STEP INSTRUCTIONS
- In a large bowl, mix melted butter, powdered sugar, and vanilla extract until smooth.
- Stir in sweetened shredded coconut and sweetened condensed milk until fully combined.
- Fold in chopped maraschino cherries and pecans until evenly distributed.
- Line a baking sheet with parchment paper. Shape the mixture into small bite-sized balls and place them on the sheet.
- Refrigerate for 1 hour, or until firm.
- Melt candy coating according to package directions until smooth.
- Dip each chilled candy ball into the melted coating, letting excess drip off, then return to the parchment-lined sheet.
- Refrigerate for 30 minutes or until coating is set. Store in an airtight container in the refrigerator for up to 2 weeks.
***
***
HOW TO SERVE Martha Washington Candies
Martha Washington Candies can be served in a variety of ways. They are perfect for sharing at gatherings and holidays. You can place them on a festive plate, making them an attractive centerpiece for your dessert table. They also make great gifts when wrapped in decorative boxes or bags. For a personal touch, consider adding a handwritten note or label to the gift.
STORAGE & FREEZING: Martha Washington Candies
Martha Washington Candies can be stored in an airtight container in the refrigerator for up to 2 weeks. Keeping them chilled helps maintain their texture and flavor. If you want to make them ahead of time, you can also freeze them. To freeze, place the candies in a single layer in an airtight container, separating layers with parchment paper. They can be frozen for up to 3 months. To enjoy, simply thaw them in the refrigerator overnight before serving.
SERVING SUGGESTIONS
Martha Washington Candies are delightful on their own, but you can elevate your serving options by pairing them with a cup of coffee or tea. They also go well with milk for a comforting dessert. For special occasions, consider serving them alongside other desserts like brownies or cookies for a sweet platter. Another idea is to serve them with fresh fruit, which adds a refreshing contrast to the rich flavors of the candies.
VARIATIONS
While the traditional recipe is delicious, feel free to make it your own! You can try the following variations:
- Substitute chopped almonds or walnuts for the pecans for a different nutty flavor.
- Use dark chocolate or white chocolate coating for a unique twist on the flavor.
- Add a bit of sea salt on top of the melted chocolate before it sets for a sweet and salty combination.
- Experiment with different flavored extracts, such as almond or coconut, to change the flavor profile.
FAQs
-
Can I use unsweetened coconut instead of sweetened?
Using unsweetened coconut will change the flavor and sweetness of the candies. You may want to adjust the sugar if you choose unsweetened coconut. -
How do I chop the maraschino cherries without making a mess?
To chop maraschino cherries, place them in a colander to drain well before chopping. This will help reduce moisture and prevent the mixture from becoming too watery. -
Can I make these candies vegan?
Yes, you can make vegan versions by using vegan butter and plant-based milk instead of sweetened condensed milk. Be sure to check for vegan-friendly chocolate coatings as well. -
Why do I need to refrigerate the candies?
Refrigeration helps the candies set properly. It makes them firm enough to handle and dip in the coating without falling apart.
*** 
***
MAKE-AHEAD TIPS FOR Martha Washington Candies
If you want to prepare these treats in advance, you can make the mixture and shape the balls a day or two before you need them. Simply follow the recipe up to the point of shaping the candies and refrigerate them. When you’re ready to serve, melt the candy coating and dip the candies for a fresh and delicious treat. It’s an easy way to save time and ensure you have a sweet delight ready whenever needed.
Martha Washington Candies are a classic treat that bring joy and sweetness into any occasion. With simple steps, you can make these candies at home and impress friends and family alike. Enjoy the process and have fun creating these delightful bites!
Martha Washington Candies
Ingredients
Method
- In a large bowl, mix melted butter, powdered sugar, and vanilla extract until smooth.
- Stir in sweetened shredded coconut and sweetened condensed milk until fully combined.
- Fold in chopped maraschino cherries and pecans until evenly distributed.
- Line a baking sheet with parchment paper. Shape the mixture into small bite-sized balls and place them on the sheet.
- Refrigerate for 1 hour, or until firm.
- Melt candy coating according to package directions until smooth.
- Dip each chilled candy ball into the melted coating, letting excess drip off, then return to the parchment-lined sheet.
- Refrigerate for 30 minutes or until coating is set. Store in an airtight container in the refrigerator for up to 2 weeks.