Remember those candies that just felt like home? The kind your grandma might have pulled out during the holidays, or a sweet treat shared on a quiet afternoon? For me, Martha Washington Candy is exactly that – a hug in candy form! It’s one of those magical recipes that instantly transports you back to simpler times, filled with cozy kitchens and sweet memories. And guess what? This classic isn’t just memorable; it’s also incredibly easy to make. No baking required, just a few simple steps, and you’ll have a batch of these delightful treats ready to share (or hoard, I won’t tell!). If you love no-bake delights as much as I do, you might also adore these easy no-bake caramel pretzel bars for another quick sweet fix.
Why You’ll Love Martha Washington Candy
- Fast: With minimal active time, these candies come together in a flash.
- Easy: No baking, no tricky techniques – just mix, roll, and dip!
- Giftable: They make a beautiful homemade gift for friends, family, or holiday hostesses.
- Crowd-pleasing: A nostalgic favorite that appeals to all ages. Speaking of gifts, these candies are just as delightful as a homemade classic carrot cake for special occasions.
Ingredients
- 1 cup butter, room temperature: Let it sit out for a bit so it’s perfectly soft and easy to blend.
- 4 cups confectioners’ sugar: The key to that melt-in-your-mouth, smooth candy texture.
- 1 (14-ounce) can sweetened condensed milk: This is the magical binder that brings everything together and adds a wonderful creaminess.
- 1 teaspoon vanilla extract: A classic flavor enhancer that truly elevates the sweetness.
- 3 cups sweetened shredded coconut: Adds delightful chewiness and a touch of tropical flair.
- 2 cups chopped pecans: For that quintessential crunch and nutty flavor.
- 20 maraschino cherries, drained, chopped, and blotted dry: These provide beautiful pops of color and a sweet, fruity burst. Don’t skip blotting them – it’s crucial for the texture!
- 1 pound chocolate almond bark: Your go-to for a smooth, easy-to-melt, and quick-setting chocolate coating.
- 1 cup white candy melts or white almond bark: Perfect for a decorative drizzle and an extra touch of sweetness.
How to Make Martha Washington Candy
Ready to whip up some old-fashioned goodness? Let’s get started!
- Mix Your Base: Grab a large bowl – you’ll want plenty of room for all that goodness! In it, combine your softened butter, confectioners’ sugar, sweetened condensed milk, and vanilla extract. Use an electric mixer on medium speed (or a sturdy spoon and some elbow grease!) until everything is beautifully combined and smooth.
- Add the Goodies: Now for the fun part! Fold in the shredded coconut, chopped pecans, and those blotted, chopped maraschino cherries. Stir until all the yummy add-ins are evenly distributed throughout the creamy mixture.
- Chill Time (First Round): Cover the bowl and pop it into the fridge for at least 30 minutes. This chill time is crucial; it helps the mixture firm up so it’s easier to roll into balls. Trust me, patience here pays off!
- Prep for Rolling: While your mixture is chilling, line two baking sheets with parchment paper or wax paper. This will prevent sticking and make cleanup a breeze.
- Roll ‘Em Up: Once the mixture is firm enough to handle, scoop out about 1-inch portions and roll them into neat little balls. Place them on your prepared baking sheets, leaving a little space between each one.
- Chill Time (Second Round): Once all your balls are formed, place the baking sheets back into the refrigerator for at least 2 hours, or until the candy balls are quite firm. This ensures they hold their shape beautifully when you dip them in chocolate.
- Melt the Chocolate: Now for the grand finale! Break up half of your chocolate almond bark and place it in a microwave-safe bowl. Heat it in 30-second intervals, stirring well after each, until it’s completely smooth and melted. Be careful not to overheat it, or it can seize up.
- Dip and Set (Batch One): Using a toothpick or a candy dipping tool, carefully dip each chilled candy ball into the melted chocolate, turning to coat completely. Lift it out, tapping gently against the side of the bowl to remove any excess chocolate, then return it to the lined baking sheet. Once you’ve dipped all the candies from your first sheet, pop them into the fridge to set.
- Dip and Set (Batch Two): Repeat the melting and dipping process with the remaining chocolate almond bark and your second batch of candies. Refrigerate these to set as well.
- Drizzle with White Chocolate: Once all your chocolate-dipped candies are completely set, melt the white candy melts (or white almond bark) in the same way you did the chocolate. Using a spoon or a piping bag with a tiny snip, drizzle the melted white chocolate artistically over the tops of your set candies. This adds a pretty touch and another layer of sweetness! If you’re really into no-bake chocolate wonders, you have to try our no-bake chocolate lasagna next!
- Final Set and Serve: Allow the chocolate drizzles to set completely at room temperature or in the fridge before serving. Then, prepare for applause!
Substitutions & Additions
One of the best things about Martha Washington Candy is how versatile it can be! Here are a few ideas to shake things up:
- Nut Swap: Not a pecan fan? No problem! Walnuts, almonds, or even cashews (chopped small, of course) would be delicious in place of the pecans.
- Coconut Creativity: If you’re not big on coconut, you can try reducing the amount or omitting it entirely for a simpler, pecan-forward candy. Or, for an extra nutty flavor, lightly toast your shredded coconut before adding it!
- Fruity Fun: While maraschino cherries are traditional, feel free to experiment with other dried fruits like chopped dried cranberries, golden raisins, or even candied orange peel for a sophisticated twist.
- Flavor Boosts: A tiny splash of almond extract or a hint of orange zest in the candy mixture can add another layer of flavor.
- Chocolate Choices: While almond bark is fantastic for ease, you can certainly use good quality melting chocolate (milk, dark, or semi-sweet) for your coating. Just be aware that regular chocolate chips might need a tablespoon of shortening or coconut oil to thin them out for smoother dipping.
- Sprinkle It Up: Before the chocolate sets, you could add some festive sprinkles for holidays or special occasions!
Tips for Success
Making Martha Washington Candy is pretty straightforward, but a few simple tips can ensure yours are absolutely perfect every time!
- Don’t Skip the Chill! I can’t stress this enough. Chilling the candy mixture is vital. It makes the mixture firm enough to roll without sticking to your hands and helps the balls hold their shape. Two hours in the fridge for the rolled balls is a must for easy dipping.
- Blot Those Cherries: Maraschino cherries carry a lot of moisture. Take the extra minute to drain them well and then blot them thoroughly with paper towels. This prevents extra moisture from messing with the candy’s texture.
- Work with Cold Balls: When it’s time to dip, take only one baking sheet out of the fridge at a time. Keeping the balls cold will help the chocolate set quickly and prevent the candy from getting too soft while you’re working.
- Microwave Chocolate Carefully: Chocolate (especially almond bark) can scorch easily. Heat in short bursts (30 seconds) and stir between each, even if it doesn’t look melted at first. Residual heat will continue to melt it.
- The Dipping Tool Matters: A simple toothpick works, but a candy dipping fork or a skewer can make the process even easier and less messy. Tap off the excess chocolate gently!
- Prep Ahead: You can make the candy balls a day or two in advance and keep them tightly covered in the refrigerator. Then, on dipping day, all you have to do is melt your chocolate and dip!
How to Store Martha Washington Candy
Once you’ve made these delicious candies, you’ll want to make sure they stay fresh and fabulous!
- Countertop: If your home is cool (below 70°F/21°C) and not too humid, you can store Martha Washington Candy in an airtight container at room temperature for up to 1 week. The chocolate coating helps protect the inner candy.
- Refrigerator: For longer storage or if your home is warm, store them in an airtight container in the refrigerator for up to 2-3 weeks. The chocolate will stay firmer, and the candy will keep its shape better. Just let them sit out for 5-10 minutes before serving for the best texture.
- Freezer: Yes, you can freeze them! Place the set candies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe airtight container or bag. They’ll keep well for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before enjoying.
FAQs
Here are some common questions about this classic confection:
What exactly is Martha Washington Candy?
Martha Washington Candy is a delightful no-bake confection made primarily from a creamy base of butter, confectioners’ sugar, and sweetened condensed milk, mixed with coconut, pecans, and maraschino cherries, then dipped in chocolate.
Why is it called Martha Washington Candy?
While the exact origin is a bit murky, the name “Martha Washington Candy” likely became popular in the early 20th century, appealing to a sense of patriotic, old-fashioned Americana. It’s often associated with Southern confectionery traditions and has been a beloved homemade candy for generations.
Can I use regular chocolate chips instead of almond bark?
You can, but almond bark (or candy melts) is generally recommended because it melts smoothly and sets quickly and firmly without needing tempering. If using regular chocolate chips, you might need to add a teaspoon or two of shortening or coconut oil per cup of chocolate chips to achieve a thinner, smoother consistency for dipping and to help it set properly.
Can I make this candy without cherries or coconut?
Absolutely! If you’re not a fan of cherries, you can omit them entirely, or swap them for another dried fruit like cranberries or golden raisins. If coconut isn’t your thing, you can leave it out, and you’ll have a rich, nutty, chocolate-covered pecan fudge ball instead. The beauty of homemade candy is making it your own!
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Grandma's Secret No-Bake Martha Washington Candy: A Sweet Taste of Tradition!
Remember those candies that just felt like home? The kind your grandma might have pulled out during the holidays, or a sweet treat shared on a quiet afternoon? For me, Martha Washington Candy is exactly that – a hug in candy form! It’s one of those magical recipes that instantly transports you back to simpler times, filled with cozy kitchens and sweet memories. And guess what? This classic isn't just memorable; it's also incredibly easy to make. No baking required, just a few simple steps, and you'll have a batch of these delightful treats ready to share (or hoard, I won't tell!).
Ingredients
Equipment
Method
- Step 1: Mix Your Base: Grab a large bowl. Combine softened butter, confectioners’ sugar, sweetened condensed milk, and vanilla extract. Use an electric mixer on medium speed until everything is beautifully combined and smooth.
- Step 2: Add the Goodies: Fold in the shredded coconut, chopped pecans, and blotted, chopped maraschino cherries. Stir until all the yummy add-ins are evenly distributed throughout the creamy mixture.
- Step 3: Chill Time (First Round): Cover the bowl and pop it into the fridge for at least 30 minutes. This chill time is crucial; it helps the mixture firm up so it’s easier to roll into balls.
- Step 4: Prep for Rolling: While your mixture is chilling, line two baking sheets with parchment paper or wax paper. This will prevent sticking and make cleanup a breeze.
- Step 5: Roll 'Em Up: Once the mixture is firm enough to handle, scoop out about 1-inch portions and roll them into neat little balls. Place them on your prepared baking sheets, leaving a little space between each one.
- Step 6: Chill Time (Second Round): Once all your balls are formed, place the baking sheets back into the refrigerator for at least 2 hours, or until the candy balls are quite firm. This ensures they hold their shape beautifully when you dip them in chocolate.
- Step 7: Melt the Chocolate: Break up half of your chocolate almond bark and place it in a microwave-safe bowl. Heat it in 30-second intervals, stirring well after each, until it's completely smooth and melted. Be careful not to overheat it, or it can seize up.
- Step 8: Dip and Set (Batch One): Using a toothpick or a candy dipping tool, carefully dip each chilled candy ball into the melted chocolate, turning to coat completely. Lift it out, tapping gently against the side of the bowl to remove any excess chocolate, then return it to the lined baking sheet. Once you’ve dipped all the candies from your first sheet, pop them into the fridge to set.
- Step 9: Dip and Set (Batch Two): Repeat the melting and dipping process with the remaining chocolate almond bark and your second batch of candies. Refrigerate these to set as well.
- Step 10: Drizzle with White Chocolate: Once all your chocolate-dipped candies are completely set, melt the white candy melts (or white almond bark) in the same way you did the chocolate. Using a spoon or a piping bag with a tiny snip, drizzle the melted white chocolate artistically over the tops of your set candies.
- Step 11: Final Set and Serve: Allow the chocolate drizzles to set completely at room temperature or in the fridge before serving. Then, prepare for applause!
Notes
Substitutions & Additions: One of the best things about Martha Washington Candy is how versatile it can be! Here are a few ideas to shake things up: Nut Swap: Not a pecan fan? No problem! Walnuts, almonds, or even cashews (chopped small, of course) would be delicious in place of the pecans. Coconut Creativity: If you're not big on coconut, you can try reducing the amount or omitting it entirely for a simpler, pecan-forward candy. Or, for an extra nutty flavor, lightly toast your shredded coconut before adding it! Fruity Fun: While maraschino cherries are traditional, feel free to experiment with other dried fruits like chopped dried cranberries, golden raisins, or even candied orange peel for a sophisticated twist. Flavor Boosts: A tiny splash of almond extract or a hint of orange zest in the candy mixture can add another layer of flavor. Chocolate Choices: While almond bark is fantastic for ease, you can certainly use good quality melting chocolate (milk, dark, or semi-sweet) for your coating. Just be aware that regular chocolate chips might need a tablespoon of shortening or coconut oil to thin them out for smoother dipping. Sprinkle It Up: Before the chocolate sets, you could add some festive sprinkles for holidays or special occasions!
Tips for Success: Making Martha Washington Candy is pretty straightforward, but a few simple tips can ensure yours are absolutely perfect every time! Don't Skip the Chill!: I can't stress this enough. Chilling the candy mixture is vital. It makes the mixture firm enough to roll without sticking to your hands and helps the balls hold their shape. Two hours in the fridge for the rolled balls is a must for easy dipping. Blot Those Cherries: Maraschino cherries carry a lot of moisture. Take the extra minute to drain them well and then blot them thoroughly with paper towels. This prevents extra moisture from messing with the candy's texture. Work with Cold Balls: When it's time to dip, take only one baking sheet out of the fridge at a time. Keeping the balls cold will help the chocolate set quickly and prevent the candy from getting too soft while you're working. Microwave Chocolate Carefully: Chocolate (especially almond bark) can scorch easily. Heat in short bursts (30 seconds) and stir between each, even if it doesn't look melted at first. Residual heat will continue to melt it. The Dipping Tool Matters: A simple toothpick works, but a candy dipping fork or a skewer can make the process even easier and less messy. Tap off the excess chocolate gently! Prep Ahead: You can make the candy balls a day or two in advance and keep them tightly covered in the refrigerator. Then, on dipping day, all you have to do is melt your chocolate and dip!
How to Store Martha Washington Candy: Once you've made these delicious candies, you'll want to make sure they stay fresh and fabulous! Countertop: If your home is cool (below 70°F/21°C) and not too humid, you can store Martha Washington Candy in an airtight container at room temperature for up to 1 week. The chocolate coating helps protect the inner candy. Refrigerator: For longer storage or if your home is warm, store them in an airtight container in the refrigerator for up to 2-3 weeks. The chocolate will stay firmer, and the candy will keep its shape better. Just let them sit out for 5-10 minutes before serving for the best texture. Freezer: Yes, you can freeze them! Place the set candies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe airtight container or bag. They'll keep well for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before enjoying.
