Description
Martha Washington candy showcases a delightful blend of coconut, pecans, and chocolate from American culinary traditions. Sweet confections like these offer nostalgic connections to classic homemade desserts you’ll savor with each delectable bite.
Ingredients
Scale
- 2 lbs (900 g) powdered sugar, sifted
- 2 cups (160 g) sweetened shredded coconut
- 1 ½ cups (180 g) chopped pecans
- 1 cup (225 g) unsalted butter, softened
- 1 can (14 oz or 397 g) sweetened condensed milk
- 2 tsps vanilla extract
- 24 oz (680 g) semi-sweet or milk chocolate chips
- 2 tbsps vegetable shortening (optional, for a smoother coating)
Instructions
- Mixture Preparation: Whisk softened butter and sweetened condensed milk until smooth and uniform. Blend in vanilla extract for aromatic depth.
- Dough Formation: Fold powdered sugar into the mixture, creating a dense, pliable consistency. Incorporate shredded coconut and chopped pecans, ensuring even distribution throughout the dough.
- Shaping Process: Mold the mixture into small, uniform spheres using a tablespoon. Arrange the candy orbs on a parchment-lined tray, maintaining a neat configuration. Refrigerate or freeze for about an hour to solidify the candies’ structure.
- Chocolate Coating: Melt chocolate chips with vegetable shortening using a double boiler or microwave, stirring until achieving a smooth, glossy texture. Completely submerge each chilled candy sphere in the molten chocolate, allowing excess to drip off.
- Final Presentation: Delicately place chocolate-coated candies on the parchment-lined surface. Allow chocolate to set at room temperature or expedite by refrigerating. Once hardened, transfer the completed Martha Washington Candies to an airtight container for storage and preservation.
Notes
- Butter Temperature Matters: Ensure butter is softened but not melted to achieve the perfect creamy texture for the candy base.
- Sugar Incorporation Technique: Add powdered sugar gradually and mix thoroughly to prevent lumps and create a smooth, consistent mixture.
- Chilling is Crucial: Refrigerate or freeze the candy balls before dipping in chocolate to help them maintain shape and prevent crumbling during coating.
- Chocolate Coating Pro Tip: Use a fork or dipping tool to smoothly coat candies, letting excess chocolate drip off for a clean, professional finish.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 35
- Calories: 200
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg