Martha Washington Candies

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Introduction

Step back in time with a sweet treat that whispers tales of early American hospitality and the refined tastes of a bygone era. Martha Washington Candies, a delightful no-bake confection, embody a comforting blend of history and Southern charm, offering a rich, satisfying sweetness that’s perfect for any occasion. These aren’t just candies; they’re a miniature journey to a time when simple, homemade delights were the hallmark of a welcoming home, much like the home of America’s first First Lady.

While the exact origins of this specific coconut-infused recipe might be more rooted in 20th-century Southern kitchens than directly from Martha Washington’s own cookbooks, it beautifully captures the spirit of her legendary entertaining and her known fondness for delectable sweets. Martha Washington was renowned for her gracious hospitality at Mount Vernon, and her table was always laden with an abundance of delicious foods, reflecting her sophisticated palate and commitment to making guests feel cherished. This candy, with its accessible ingredients and elegant presentation, feels like a fitting tribute to her legacy, blending historical reverence with a universally loved flavor profile.

What makes Martha Washington Candies truly special is their effortless elegance. Crafted from humble pantry staples like powdered sugar, butter, coconut, and evaporated milk, they require no baking, making them an ideal project for even the most novice candy maker or a busy holiday season. Their rich, melt-in-your-mouth texture, combined with the tropical chewiness of coconut and the comforting hint of vanilla, creates an irresistible experience. Easy to make, wonderfully delicious, and incredibly versatile for gifting or gracing your holiday dessert platter, these candies invite you to create a little piece of sweet history in your own kitchen.

Nutritional Information

Per serving (approximate values for one candy, not including chocolate coating):

  • Calories: 180
  • Protein: 1g
  • Carbohydrates: 18g
  • Fat: 13g
  • Fiber: 1g
  • Sodium: 25mg

Ingredients

To embark on your sweet journey and craft these historical delights, gather the following high-quality ingredients and essential equipment. Using good quality butter and unsweetened coconut will significantly enhance the final flavor and texture of your Martha Washington Candies.

  • 1 pound (approximately 4 cups) powdered sugar, sifted
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 (14 ounce) bag unsweetened shredded coconut
  • 1/2 cup evaporated milk (not condensed milk)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt (optional, but highly recommended to balance sweetness)
  • Optional coating: 12 ounces good quality melting chocolate (dark, milk, or white), or chopped nuts, sprinkles, colored sugars

Essential Equipment:

  • Large mixing bowl
  • Electric mixer (handheld or stand mixer) or sturdy spatula/wooden spoon
  • Measuring cups and spoons
  • Parchment paper or wax paper
  • Baking sheets
  • Small cookie scoop or tablespoon for portioning (optional, but helpful for uniformity)
  • Double boiler or microwave-safe bowl for melting chocolate (if coating)

Instructions

Creating Martha Washington Candies is a straightforward and enjoyable process that yields impressively delicious results. Follow these steps carefully to ensure your candies are perfectly pliable and wonderfully flavorful.

  1. Prepare Your Workspace: Line two large baking sheets with parchment paper or wax paper. This will be where your shaped candies will rest and chill. If you plan to dip them in chocolate, have a clean, dry surface ready for that as well.
  2. Cream the Butter: In your large mixing bowl, using an electric mixer on medium speed (or a sturdy spatula), cream together the softened unsalted butter and the sifted powdered sugar. Beat until the mixture is light, fluffy, and well combined, with no lumps of butter remaining. This step is crucial for incorporating air and ensuring a smooth, creamy base for your candies.
  3. Add Wet Ingredients: Pour in the evaporated milk and vanilla extract into the butter and sugar mixture. If you are using the optional salt, add it now. Continue to mix on low speed until everything is just combined. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
  4. Fold in Coconut: Reduce the mixer speed to low, or switch to a sturdy spatula or wooden spoon. Gradually add the unsweetened shredded coconut to the mixture. Mix until the coconut is evenly distributed and the entire mixture comes together to form a thick, pliable dough. Be careful not to overmix; you want the coconut to be just combined and the mixture to be easy to handle. The consistency should be firm enough to hold its shape but still soft.
  5. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This chilling period is essential as it firms up the dough, making it much easier to handle and shape without becoming overly sticky. For best results, you can chill it for up to an hour.
  6. Shape the Candies: Once chilled, remove the mixture from the refrigerator. Using a small cookie scoop (about 1 tablespoon in size) or simply a tablespoon, portion out the mixture. Roll each portion into a smooth, uniform ball between the palms of your hands. You can also press the mixture into small candy molds for decorative shapes, or even roll it into small logs and slice them. Place the shaped candies onto the prepared parchment-lined baking sheets.
  7. Chill Again: Once all the candies are shaped, return the baking sheets to the refrigerator for another 15-20 minutes. This second chill will ensure they are firm before any optional coating steps.
  8. Optional Chocolate Coating (if desired):
    1. Melt the Chocolate: While the candies are chilling, melt your chosen good quality chocolate. You can do this using a double boiler: place chopped chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring well after each, until smooth and fully melted.
    2. Dip the Candies: Remove the chilled candies from the refrigerator. Using a fork or a candy dipping tool, carefully dip each candy into the melted chocolate, ensuring it’s fully coated. Gently tap off any excess chocolate.
    3. Decorate (Optional): Before the chocolate sets, you can sprinkle the dipped candies with finely chopped nuts, festive sprinkles, or colored sugars for an extra touch of flair.
    4. Set the Chocolate: Place the chocolate-coated candies back onto the parchment-lined baking sheets. Return them to the refrigerator for another 15-30 minutes, or until the chocolate is fully set and firm to the touch.
  9. Serve and Enjoy: Once firm, your Martha Washington Candies are ready to be served. Arrange them on a platter and watch them disappear!

Cooking Tips and Variations

Mastering Martha Washington Candies is simple, but a few key tips can elevate your results from good to absolutely sublime. Experiment with variations to truly make this historical treat your own.

  • Ingredient Temperature is Key: Always ensure your butter is genuinely softened, not melted. Softened butter creams smoothly with powdered sugar, creating a uniform, lump-free base. If your butter is too cold, it won’t incorporate properly; if too warm, the mixture can become greasy.
  • Sift Your Powdered Sugar: Powdered sugar often contains small lumps. Sifting it before you begin will ensure a silky-smooth texture in your candy and prevent any gritty bits.
  • Adjust Sweetness Carefully: These candies are inherently sweet. While the powdered sugar is crucial for structure, you can experiment with slightly reducing the quantity by a quarter cup if you prefer a less intense sweetness. However, too much reduction might affect the pliability and firmness. The optional pinch of salt is highly recommended as it masterfully balances the sweetness, enhancing the overall flavor without making the candy taste salty.
  • Avoid Overmixing: Once you add the coconut, mix only until just combined and pliable. Overmixing can cause the coconut to release too much of its natural oils, potentially leading to a greasier or oilier texture in your finished candies. You want a dough that holds its shape but isn’t stiff.
  • Chilling is Non-Negotiable: Do not skip the chilling steps! Chilling the mixture before shaping makes it significantly easier to handle, preventing stickiness and ensuring you can roll uniform, neat balls. Chilling again after shaping (and dipping) ensures the candies are firm and hold their form beautifully.
  • For Uniform Candies: A small cookie scoop (about 1 tablespoon) is your best friend for portioning the mixture. This ensures all your candies are roughly the same size, which is not only aesthetically pleasing but also helps with even setting if you’re dipping them in chocolate.
  • Chocolate Dipping Perfection: If you choose to dip your candies, use good quality melting chocolate or tempering chocolate. Ensure your candies are well-chilled before dipping; a cold surface helps the chocolate set quickly and prevents the candy from softening or falling apart. Melt your chocolate gently, either in a double boiler or in short bursts in the microwave, stirring frequently to prevent scorching. For a smooth finish, tap off excess chocolate before placing on parchment.
  • Flavor Variations:
    • Extracts: Beyond vanilla, try adding 1/2 teaspoon of almond extract for a marzipan-like nuance, or a few drops of coconut extract to intensify the tropical flavor. Peppermint extract can turn them into festive holiday treats.
    • Citrus Zest: A teaspoon of finely grated lemon or orange zest folded into the mixture adds a bright, fresh counterpoint to the richness.
    • Spice It Up: A tiny pinch of ground cardamom or cinnamon can introduce a warm, exotic flavor.
    • Nutty Delight: Fold in a quarter cup of finely chopped pecans or walnuts along with the coconut for added texture and flavor.
  • Coating Ideas Beyond Chocolate:
    • Toasted Coconut: Roll the finished balls in lightly toasted shredded coconut for an extra layer of flavor and texture.
    • Colored Sugars: For a festive look, roll the candies in colored sanding sugars.
    • Powdered Sugar Dust: A simple dusting of extra powdered sugar can give them a delicate, traditional appearance.
    • Crushed Nuts: After dipping in chocolate, sprinkle with crushed pistachios, hazelnuts, or peanuts.
  • Presentation Matters: Present your Martha Washington Candies in mini paper liners or decorative candy cups. For gifting, arrange them in a beautiful tin or a small, clear cellophane bag tied with a ribbon.

Serving and Storing Your Historical Delights

These historical confections are versatile and delightful, perfect for a variety of occasions. Knowing how to properly serve and store them will ensure they remain fresh and delicious for as long as possible.

Serving Suggestions:

Martha Washington Candies are a wonderful addition to any dessert spread. They are particularly popular during the holiday season, gracing platters alongside cookies and other festive treats. Serve them as an after-dinner indulgence, alongside a cup of hot coffee or tea, or as a sweet bite on a buffet. Their rich, sweet profile makes them a satisfying treat on their own, and their elegant appearance makes them suitable for formal gatherings or casual family enjoyment. If you’ve coated them in chocolate, allow them to come to just below room temperature for optimal chocolate texture and flavor.

Storage Instructions:

Proper storage is crucial for maintaining the texture and freshness of your candies. Always store them in an airtight container to prevent them from drying out or absorbing odors from other foods.

  • Room Temperature: If you plan to consume them within 3-5 days, Martha Washington Candies can be stored in an airtight container at cool room temperature (below 70°F or 21°C). Place parchment paper between layers to prevent them from sticking together, especially if they are chocolate-dipped.
  • Refrigerator: For extended freshness, or if your home is warm, storing them in the refrigerator is recommended. In an airtight container, they will keep well for up to 2 weeks. If refrigerated, allow them to sit at room temperature for 10-15 minutes before serving for the best texture and flavor, as the butter becomes very firm when cold.
  • Freezer: These candies freeze exceptionally well! Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe airtight container or heavy-duty freezer bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving.

Gifting Ideas:

Martha Washington Candies make a thoughtful and delicious homemade gift. Package them in charming decorative tins, small cellophane bags tied with festive ribbons, or elegant candy boxes. Layer them with parchment paper to prevent sticking. A handwritten tag explaining the “historical” nature of the candy adds a personal and educational touch that recipients will surely appreciate.

Frequently Asked Questions

Is this recipe truly from Martha Washington herself?

While often attributed to her, the specific no-bake coconut candy recipe known today as “Martha Washington Candies” is more accurately a 20th-century Southern creation. It gained popularity and was later associated with Martha Washington due to her well-known reputation for hospitality, refined tastes, and love for delicious sweets. The name serves as a tribute, embodying the spirit of colonial-era entertaining and simple, delicious treats that might have graced her table, rather than being a direct recipe from her own hand. It’s a delightful blend of historical reverence and Southern culinary tradition.

My candy mixture seems too sticky or too dry. What went wrong?

If your mixture is too sticky, it likely needs more powdered sugar. Gradually add another quarter to half cup of sifted powdered sugar, mixing until it reaches a pliable, easy-to-handle consistency. Ensure your butter wasn’t too soft or melted, which can also contribute to stickiness. If the mixture is too dry and crumbly, it might need a tiny bit more evaporated milk. Add it a teaspoon at a time, mixing well after each addition, until the dough comes together. The consistency you’re aiming for is like a firm play-dough.

Can I use sweetened shredded coconut instead of unsweetened?

You can, but be aware that using sweetened coconut will make the candies significantly sweeter, as the recipe is already quite rich with powdered sugar. If you opt for sweetened coconut, you might want to slightly reduce the amount of powdered sugar in the recipe (perhaps by 1/2 cup to 1 cup, adjusting to taste and texture) to prevent an overwhelming sweetness. However, the unsweetened variety provides a better balance and allows the other flavors to shine without being overshadowed by excessive sugar.

How far in advance can I make these candies?

Martha Washington Candies are excellent make-ahead treats. You can prepare them up to 1-2 weeks in advance if stored in an airtight container in the refrigerator. As mentioned in the storage section, they also freeze beautifully for up to 2-3 months. Making them ahead of time is perfect for holiday preparations or when you need a quick, elegant dessert on hand, allowing you to focus on other tasks closer to your event.

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