Looking for a delicious treat to make for the holidays or special occasions? Look no further than this Martha Washington Candy recipe! This sweet and decadent dessert is not only easy to make but also a crowd-pleaser that will have everyone coming back for more.
Why You’ll Love This Recipe?
- The combination of buttery coconut, crunchy pecans, and smooth chocolate is a flavor explosion in every bite.
- With just a few simple ingredients and minimal prep time, this recipe is perfect for busy days or last-minute gatherings.
- Martha Washington Candy is also a great make-ahead option for meal prep or gifting to friends and family.
Ingredient Notes:
- unsalted butter (room temperature): Adds richness and flavor to the candy. Can be substituted with margarine or coconut oil for a dairy-free option.
- sweetened condensed milk: Provides sweetness and creaminess to the candy. Avoid using evaporated milk as a substitute.
- powdered sugar: Helps to thicken and sweeten the candy mixture. Can be adjusted based on desired sweetness.
- vanilla extract: Enhances the flavor of the candy. Use pure vanilla extract for the best results.
- salt: Balances the sweetness of the candy.
- sweetened coconut flakes: Adds a chewy texture and tropical flavor to the candy.
- chopped pecans: Provides a crunchy element and nutty flavor to the candy.
- chocolate flavored almond bark candy coating: Melts smoothly and adds a rich chocolate layer to the candy.
- white almond bark, additional chopped pecans, additional coconut for garnish (optional): Adds extra flair to the finished candy.
Step-by-Step Instructions:
- In a large mixing bowl, cream together butter and sweetened condensed milk until smooth.
- Gradually add powdered sugar, vanilla extract, and salt, mixing until well combined.
- Stir in coconut flakes and chopped pecans until evenly distributed.
- Shape the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Chill the candy balls in the refrigerator until firm.
- Melt chocolate almond bark candy coating according to package instructions.
- Dip each candy ball into the melted chocolate coating, then place back on the parchment paper.
- Optional: Drizzle white almond bark over the chocolate-coated candies and sprinkle with chopped pecans or coconut for garnish.
- Allow the candies to set before serving or gifting.
Helpful Tips:
- For a healthier version, use dark chocolate or sugar-free chocolate coating.
- Store Martha Washington Candy in an airtight container in the refrigerator for up to two weeks.
- Swap pecans for almonds or walnuts for a different flavor profile.
Expert Tips for the Best Results:
- Use a cookie scoop or melon baller to create uniform candy balls.
- Toast the pecans before adding them to the mixture for a richer flavor.
- Experiment with different coatings like crushed cookies or sprinkles for a fun twist.
Serving Suggestions:
Serve Martha Washington Candy as a sweet treat alongside a cup of hot cocoa or coffee. Pair with fresh fruit or a scoop of ice cream for a dessert spread.
Storage and Reheating Tips:
To maintain freshness, store leftover candy in the refrigerator in an airtight container. Allow the candy to come to room temperature before serving for the best texture.
Frequently Asked Questions:
- Can I freeze Martha Washington Candy?
- Yes, you can freeze the candy in an airtight container for up to three months. Thaw in the refrigerator before serving.
- Can I use different nuts in this recipe?
- Absolutely! Feel free to swap pecans for your favorite nuts like almonds, walnuts, or macadamia nuts.
- How can I prevent the chocolate coating from cracking?
- Make sure the candy balls are completely chilled before dipping them in the melted chocolate. This will help the coating adhere better and prevent cracking.
Conclusion:
Now that you have the recipe for Martha Washington Candy, it’s time to get in the kitchen and start creating this delicious treat! Whether you’re making it for a holiday gathering or simply to satisfy your sweet tooth, this candy is sure to be a hit. Don’t forget to share your feedback and enjoy every bite of this delightful dessert!
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Holiday Martha Washington Candy Recipe
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 30 mins
- Yield: 36 candies 1x
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent Holiday Martha Washington Candy with layers of creamy coconut, crunchy pecans, and smooth chocolate coating. Perfect for festive occasions or gift-giving!
Ingredients
Scale
Main Candy:
- 1 cup unsalted butter (room temperature)
- 1 (14-ounce) can sweetened condensed milk
- 8 cups powdered sugar (2 pounds)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Additional Ingredients:
- 2 cups sweetened coconut flakes
- 3 cups chopped pecans
- 2 (24-ounce- packages) chocolate flavored almond bark candy coating
- white almond bark, additional chopped pecans, additional coconut for garnish (optional)
Instructions
- Prepare the Candy: In a large mixing bowl, combine butter, sweetened condensed milk, powdered sugar, vanilla extract, and salt. Mix until well combined. Stir in coconut and chopped pecans.
- Shape the Candy: Roll the mixture into small balls and place them on a baking sheet lined with wax paper. Chill in the fridge until firm.
- Cover in Chocolate: Melt the chocolate almond bark according to package instructions. Dip each candy ball into the melted chocolate, coating evenly. Place back on the wax paper to set.
- Garnish (optional): Decorate with white almond bark, chopped pecans, or coconut flakes if desired. Let the candies cool completely before serving or gifting.
Notes
- For a festive touch, use holiday-themed molds to shape the candy.
- Store Martha Washington Candy in an airtight container in the refrigerator for up to two weeks.
Nutrition
- Serving Size: 1 candy
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg