Best 5 Martha Washingtons Candy Balls Recipes
Martha Washington's Candy Balls are a classic confection named after the First Lady herself. With their creamy, coconut-pecan filling and a smooth chocolate coating, these treats are a delightful combination of flavors and textures that are sure to satisfy any sweet tooth. Whether you're looking for a special dessert to serve at a party or a sweet snack to enjoy at home, Martha Washington's Candy Balls are a perfect choice.
Check out the recipes below so you can choose the best recipe for yourself!
MARTHA WASHINGTON CANDIES
Here is a candy that can be given as gifts during the holidays or just gobbled up whenever you have a hankering for it. They are a hand-dipped pecan candy in a fondant-like base.
Provided by Willi
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 48
Number Of Ingredients 7
Steps:
- Line 2 cookie sheets with wax paper. Set aside.
- Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
- Form into small balls and place on prepared cookie sheets . Chill until very firm.
- Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.
Nutrition Facts : Calories 179.9 calories, Carbohydrate 21.2 g, Cholesterol 2.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 63.1 mg, Sugar 19.7 g
MARTHA WASHINGTON CANDY
Passed down by my grandmother and mother, this Martha Washington candy recipe is a cherished family tradition. We've even had each grandchild and great-grandchild take a turn stirring the candy mixture! -Cindi Boger, Ardmore, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour., Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set., To Make Ahead: Store in an airtight container in the refrigerator., Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.
Nutrition Facts : Calories 196 calories, Fat 13g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 43mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
MARTHA WASHINGTON BALLS
These are also called Bon Bons. This recipe is from my dear, sweet, precious mama's church cookbook, which she gave one to me and one to my sister years ago. I sure do miss my mama!!! My sister & I use to make these every Christmas. 12/17/10: I also covered some with purple and some with yellow candy melts for my son and his...
Provided by Bea L.
Categories Chocolate
Number Of Ingredients 10
Steps:
- 1. Combine softened butter, powdered sugar and the Eagle Brand milk. Add in vanilla (or 1 tsp almond extract) and mix thoroughly. Add in the nuts and coconut. (At this point I refrigerate the mixture overnight or at least 6 to 8 hours for a firm mixture. Form into bite-size balls then dip in chocolate. (You may want to place the balls back in the fridge so they will be firm when dipping them in the chocolate). Now dip them in the melted chocolate then place them onto waxed paper and allow to dry. Store in an airtight container.
- 2. *Note: If you're using either chocolate chips or candy melts and the wax, melt them together in the top of a double boiler. Dip the balls into the melted chocolate using tongs, a spoon or fork then put them on waxed paper to dry. If using almond bark candy coating simply melt bark according to package directions.
- 3. *Hint: You can buy colored candy melts and cover the balls in the different colors as well as the chocolate. That makes a really festive presentation.
- 4. TIP: Leave the butter (or margarine) out overnight or at least for several hours. You want it to be very soft. This candy freezes very well. No thawing is necessary.
- 5. *Here's a photo of the almond bark candy coating that I use.
MARTHA WASHINGTON BALLS
This candy is always made for Christmas at our house. They taste a bit like Almond Joy candy bars. They are very yummy. I really don't have any idea how many this recipe makes, but I know it is a lot. These make great gifts placed in a Holiday tin.
Provided by Jenny White
Categories Candy
Time 2h
Yield 12 Dozen
Number Of Ingredients 7
Steps:
- Combine all ingredients except chocolate chips.
- Refrigerate over night.
- Shape coconut mixture into walnut-size balls.
- Freeze until firm.
- Melt chocolate chips in a double boiler.
- Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
- Lay on wax paper.
- Refrigerate until set.
- Store in an airtight container.
- Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.
Nutrition Facts : Calories 1446.3, Fat 84.3, SaturatedFat 49.9, Cholesterol 47.1, Sodium 321.7, Carbohydrate 187.9, Fiber 11, Sugar 171.4, Protein 9.7
MARTHA WASHINGTON CANDY
Paraffin wax (Gulf Wax) is a food-grade, indigestible wax used commonly in the past to seal jams/jellies. These days, it's used to help chocolate to be easily handled. If you'd prefer not to use that ingredient, substitute chocolate-flavored bark (confectioner's candy coating) for the chocolate/wax mixture.
Provided by Joyce Heddin
Categories Candy
Time 1h10m
Yield 4 dozen balls, 48 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter, sweetened condensed milk and vanilla.
- add confectioner's sugar, mix well.
- Add pecans, mix well.
- Roll into 1 inch balls and put in freezer for 30 minutes.
- Melt chocolate chips and paraffin in double boiler over low heat, until melted.
- Dip ball into chocolate mixture, one piece at a time, holding with a tooth pick.
- Drop on wax paper.
- Store in refrigerator.
- Note: You can add two cups of coconut or chopped maraschino cherries or any extract you would like.
Nutrition Facts : Calories 214.1, Fat 11.3, SaturatedFat 3.5, Cholesterol 7.9, Sodium 28.6, Carbohydrate 29.2, Fiber 1.3, Sugar 27.2, Protein 1.8
Tips:
- Use fresh, high-quality ingredients to ensure the best flavor.
- Use a candy thermometer to accurately measure the temperature of the sugar syrup. This will help prevent the candy from becoming too hard or too soft.
- Do not stir the sugar syrup while it is cooking. This can cause the sugar to crystallize and result in a grainy texture.
- Add the nuts and spices to the candy syrup just before pouring it onto the prepared baking sheet. This will help prevent the nuts from burning.
- Allow the candy to cool completely before breaking it into pieces. This will help prevent the candy from sticking to your hands.
- Store the candy in an airtight container in a cool, dry place. This will help to preserve the flavor and texture of the candy.
Conclusion:
Martha Washington's Candy Balls are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a batch of these classic candies that will be enjoyed by people of all ages. So next time you're looking for a sweet treat to make, give Martha Washington's Candy Balls a try. You won't be disappointed!
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