Martha Washington Candy is a beloved classic, a cherished family recipe passed down through generations. This homemade candy, named after George Washington’s wife, is a delicious combination of sweet and nutty flavors, making it a perfect treat for any occasion. Traditionally made during the holiday season, Martha Washington Candy is now enjoyed all year round, thanks to its easy and versatile recipe. The candy’s history dates back to the early 20th century and is particularly popular in the Southern United States. It’s characterized by its rich filling, usually made from sweetened condensed milk, confectioners’ sugar, vanilla, and coconut. The addition of pecans adds a delightful crunch to these sweet morsels. Finally, the candy is dipped in a semi-sweet chocolate coating, which perfectly balances the candy’s sweetness. While the recipe is straightforward, there are a few tips and tricks that can help you create the perfect Martha Washington Candy. First, it’s essential to ensure that the filling is chilled before rolling it into balls. This makes the process easier and less messy. Secondly, when melting the chocolate for the coating, it’s often recommended to add a bit of paraffin wax. This not only helps the chocolate set properly but also gives the candy a glossy finish. However, if you’re not comfortable using paraffin, you can substitute it with shortening. Whether you’re making these candies for a festive gathering or just as a sweet treat for yourself, Martha Washington Candy is sure to be a hit. So, without further ado, let’s get started with the recipe.
Ingredients
- 2 boxes confectioners sugar
- 1 can Eagle Brand milk
- 1 tsp. vanilla
- 7 oz. coconut (not frozen)
- pecans
- 1 box Baker’s semi-sweet chocolate
- paraffin
Candy Making Steps
- Mix together 1 box confectioners sugar, Eagle Brand milk and vanilla, then thicken with coconut and then add as many pecans as desired.
- Mix well.
- Put in freezer for 2 to 3 hours or until extremely stiff, then roll in balls, using the other box of confectioners sugar to roll in.
- Set aside.
- Melt 1/2 to 3/4 of a block of paraffin and 1 box of Baker’s semi-sweet chocolate.
Calorie: 150
Total cooking time:2-3 hours
Difficulty level: Easy
The Sugary Saga of Martha Washington Candy
Hello, my fellow food enthusiasts! Today, we’re embarking on a journey of sweet, sticky proportions. We’re going to delve into the world of confectioners sugar, vanilla, coconut, pecans, and chocolate. And yes, paraffin too. Indeed, we’re preparing Martha Washington Candy. Buckle up, folks, it’s going to be a wild and humorous ride, filled with culinary mishaps and triumphs.
The Beginning – A Sticky Situation
Once upon a time, I found myself in possession of two boxes of confectioners sugar. Not one, but two. I had the urge to whip up something sweet, something different, something that would put these boxes to good use. Enter, Martha Washington Candy.
I started by mixing together one box of the confectioners sugar with a can of Eagle Brand milk and a teaspoon of vanilla. Sounds simple, right? Well, let me tell you, the consistency was like trying to wrestle with an overly affectionate octopus. It was here that I found myself thickening the mixture with 7 ounces of coconut. Now, don’t ask why it has to be 7 ounces and not 6 or 8. The recipe says so, and who am I to argue with Martha?
The Nutty Addition – Pecans Galore
Next, we add pecans. Now, the recipe says to add “as many as desired,” but let’s be honest, is there really such a thing as too many pecans? I tossed a handful in, then another, and maybe just one more for good measure. The result? A mixture that looked like a chunky, sugary, nutty beach. An interesting sight indeed.
The Freezer Fiasco – The Chilling Tale
After mixing everything together, I found myself placing the concoction into the freezer for 2 to 3 hours. And let me tell you, waiting for it to become “extremely stiff” was like waiting for a watched pot to boil. I found myself opening the freezer door every 15 minutes like an expectant parent, only to be met with the same semi-stiff mixture. Patience, my friends, is indeed a virtue.
The Rolling Rumble – The Sugar-Coated Odyssey
Once the mixture finally decided to cooperate, it was time to roll it into balls. This was surprisingly therapeutic, like a grown-up version of playing with playdough. I used the other box of confectioners sugar as a sort of snowball effect, coating each ball until they looked like they’d just been through a winter wonderland.
The Chocolatey Conclusion – The Melting Madness
Then came the grand finale. Melting the Baker’s semi-sweet chocolate with half to three-fourths of a block of paraffin. Yes, you read that right, paraffin. I was as skeptical as you are right now. But, let me assure you, it works wonders in achieving that glossy finish. So, in went the chocolate and paraffin, resulting in a silky, glossy pool of pure happiness.
It was a feat to dip each sugar-coated ball into the melted chocolate without losing it. But the end result? A tray full of Martha Washington Candies, each one a testament to my perseverance and slightly questionable culinary skills.
So there you have it, my friends, the tale of my Martha Washington Candy escapade. It’s a process filled with sweet chaos, sugary mishaps, and a whole lot of laughter. And at the end of the day, isn’t that what cooking is all about?
