Making Martha Washington Candy is a simple process, though it does require some chilling time. Taking it step by step ensures neat, easy-to-dip candies.
- Prepare the Base: In a large mixing bowl, cream the softened butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Add Creaminess: Stir in the sweetened condensed milk until the mixture is smooth and cohesive.
- Mix in Texture: Add the shredded coconut, chopped maraschino cherries, and chopped pecans. Mix until evenly distributed.
- Chill the Mixture: Cover the bowl and refrigerate for at least one hour, or until the mixture is firm enough to shape.
- Shape the Candies: Scoop small portions and roll into balls. Place them on a parchment-lined baking sheet.
- Chill Again: Refrigerate the formed balls until firm, making them easier to dip.
- Melt the Chocolate: Melt the chocolate wafers according to package instructions, stirring until smooth.
- Dip the Candy: Using a fork or dipping tool, coat each candy ball in melted chocolate, allowing excess to drip off.
- Set: Place the dipped candies back onto parchment paper and allow the chocolate to set completely.
Working with well-chilled candy centers makes the dipping process much easier and cleaner.
Serving and Storage
Martha Washington Candy is best served at room temperature, where the chocolate coating is firm and the center is soft and creamy. These candies make a beautiful addition to holiday dessert trays, gift boxes, or special-occasion spreads.
They pair well with coffee, tea, or hot chocolate and are often enjoyed as a sweet finish to a meal. Because of their richness, a small piece goes a long way.
For storage, place the candies in an airtight container. They can be kept in the refrigerator for up to two weeks. Separate layers with parchment paper to prevent sticking.
These candies can also be frozen for longer storage. Freeze in an airtight container for up to three months, then thaw in the refrigerator before serving.
Tips
Keep these helpful tips in mind for the best results:
- Drain Cherries Thoroughly: Excess liquid can make the filling too soft.
- Chill Often: Chilling helps maintain shape during dipping.
- Use Melting Wafers: They create a smoother coating than regular chocolate chips.
- Work in Batches: Keep unused candy centers refrigerated while dipping.
- Customize: Walnuts can be substituted for pecans if desired.
Attention to these small details helps produce professional-looking candies.
Conclusion
Old-Fashioned Martha Washington Candy is a classic recipe that brings warmth, tradition, and sweetness to any occasion. With its creamy coconut-cherry filling and rich chocolate coating, it captures the charm of homemade confections passed down through generations.
Whether you’re making it for the holidays, gifting it to loved ones, or simply enjoying the process of old-fashioned candy-making, this recipe delivers both flavor and nostalgia. Once you make it, it’s easy to see why it remains a treasured favorite.
FAQ
Can I make these candies ahead of time?
Yes, they store very well and are ideal for making in advance.
Why is my filling too soft?
This is usually caused by excess moisture from the cherries. Additional chilling can help.
Can I use chocolate chips instead of melting wafers?
Yes, but adding a small amount of shortening helps achieve a smoother coating.
Do these candies need refrigeration?
Refrigeration is recommended for storage, especially in warm environments.
Can I change the nuts?
Yes, pecans can be replaced with walnuts or omitted entirely if needed.