Martha Washington Candy is a classic, old-fashioned candy that combines creamy centers with rich chocolate coating. The traditional recipe includes a mix of nuts, coconut, and sweetened condensed milk, all covered in a chocolate shell. Here’s a simple version of this delicious treat:
Ingredients:
- 2 cups powdered sugar
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans or walnuts (or a mix of both)
- 1/2 cup sweetened condensed milk
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups semisweet or milk chocolate chips (for dipping)
- 1 tablespoon vegetable oil (optional, to thin the chocolate)
Instructions:
1. Make the Candy Centers:
- In a large bowl, combine the powdered sugar, shredded coconut, chopped nuts, sweetened condensed milk, butter, and vanilla extract.
- Stir everything together until the mixture is well combined and sticky.
- Using your hands or a small scoop, roll the mixture into small balls, about 1 inch in diameter. If the mixture is too sticky to handle, you can lightly grease your hands with butter or oil.
- Place the balls on a parchment-lined baking sheet or tray.
2. Chill the Centers:
- Once the balls are formed, refrigerate them for at least 30 minutes to firm up. This step makes it easier to dip them in the chocolate later.
3. Prepare the Chocolate Coating:
- In a heatproof bowl, melt the chocolate chips with the vegetable oil (if using) over a double boiler or in the microwave. Stir until smooth.
- If you’re using the microwave, heat the chocolate in 20-30 second intervals, stirring in between until fully melted.
4. Dip the Candy Centers:
- Remove the chilled coconut-nut balls from the refrigerator.
- Using a fork or toothpick, dip each ball into the melted chocolate, coating it completely. Let any excess chocolate drip off.
- Place the dipped candies back onto the parchment-lined tray.
5. Chill and Set:
- Once all the balls are dipped, refrigerate them again for about 30 minutes or until the chocolate hardens completely.
6. Serve:
- Once set, the Martha Washington candies are ready to be enjoyed! Store them in an airtight container in the fridge for up to 2 weeks.
Tips:
- Customizations: You can switch out the nuts or coconut to suit your taste. Some versions use raisins or dried cherries instead of nuts.
- Chocolate coating: For an extra layer of flavor, you could drizzle some white chocolate or milk chocolate on top of the dark chocolate-coated balls.
- Making them ahead: These candies freeze well, so you can make them ahead and store them in the freezer for a couple of months.
Martha Washington Candies are sweet, creamy, and packed with nutty and coconut flavor, making them a perfect homemade treat for the holidays or just whenever you’re craving something indulgent! Enjoy!
