Martha Washington Candy
Total TimePrep: 45 min. + chilling
Makesabout 5-1/2 dozen
My first memory of Martha Washington candy is from around 60 years ago while visiting a family friend in south Texas. We helped her roll the dough because that's how you got to taste it! We begged Mom to get the recipe from her and make them for us. We had to shell the pecans ourselves if we wanted the candy. But there were five kids so it didn't take long and it was SO worth it! We used the paraffin wax back then (Mom kept it in the freezer in case her iron was dragging) and never added coconut or cherries. I think its the easiest candy of all to make because it doesn't require an thermometer!
Okay people, so this is called Martha Washington Candy because in the 1920 or 30's there was a candy company called Martha Washington Candy Company and they were the original creators of the candy. The stores all closed during the Great Depression, but the recipe for this candy has held the test of time.
This is one of my favorite candies to make at Christmas! I do add maraschino cherries as that was the way I first ate and learned to make this candy with and my husband thinks they are fabulous. Either with or without, this recipe is a keeper and one that generations back made only without the condensed milk as they made their own using heavy cream, butter and sugar.
Made these without the coconut; I also processed the pecans so they were a bit of a mix between chopped and ground and I loved the texture. We tried it with semisweet and dark chocolate. At first as I sampled I was worried it wouldn’t be exceptional but patience was worth it. These were divine. A bit dangerous because I could eat way too many. The texture was perfect! I can picture forgoing pecans and adding mint extract- considered it- and it would taste just like a york. But why not just buy a york? I loved the pecans! I do wonder why Martha Washington is in the name, simply bc I am a fan of hers and would enjoy knowing the history. I never made candy before and this was a simple, fun, delightful and scrumptious introduction going into my recipe book! Thanks!
My mother made a nearly identical recipe back in the 1960's, only her recipe called for food-grade paraffin wax instead of oil. So glad times have changed! Everyone who ate one of my mom's "bon bons" raved about them Few asked for the recipe as these take time to make.
Maybe Martha Washington made peanut butter herself. Anyone who was not there needs to get a hobby. It’s been great candy for decades, since I was a teenager when the earth was still cooling.
My mother made this candy every year at Christmas & I’ve made this candy for years now. The reason this was called Martha Washington Candy was because is had chopped up pieces of Maraschino Cherries in it. I put the small jar of cherries in a small chopper and then press all the juice out between paper towels. I also use paraffin & semisweet chips no oil. I refrigerate for overnight & used a small cookie scoop. So much easier than rolling in a ball. Dip using a plastic fork with the two middle tines broken out.
These were awesome!!! People like KathyCooks1943 and Catie really need to get a grip and stop nitpicking over stupid stuff. Next they'll blow all our minds and tell us there's no dogs in hotdogs, that chili is served hot, there's no ham in hamburgers and it's unlikely that General Tso ever made General Tso's chicken. Just sayin....
Growing up in the southwest, I've never even heard of these little gems! Traditionally, for Christmas, we make a soft coconut cookie, sometimes with peppermint flavoring, sometimes dipping in chocolate, but those don't begin to satisfy the tastebuds as well as these candies. Definitely messy, but ooooh soooo worth it. Thank you so very much for our new Christmas tradition!!!
Pretty sure Martha Washington didn't have condensed milk, chocolate chips and sweeten shredded coconut. No freezer either. Lol