Tips for Perfect Martha Washington Candy
- Chill the filling thoroughly; cold, firm centers are much easier to dip without falling apart in the chocolate.
- Toast pecans lightly in a dry pan or 350°F (175°C) oven for a few minutes to deepen their flavor before chopping.
- If the chocolate coating seems too thick, stir in a bit more shortening or coconut oil to thin it to dipping consistency.
- Store candies in an airtight container in a cool place or the refrigerator for up to about 2 weeks; they also freeze well for longer storage.
FAQs
Do these need to be refrigerated?
Refrigeration isn’t strictly required if your kitchen is cool, but keeping the candies chilled extends freshness and helps the chocolate stay firm. For warm climates or long storage, refrigerate in an airtight container.
Can I add cherries like some old‑fashioned versions?
Yes. Many recipes fold in chopped, well‑drained maraschino cherries with the coconut and pecans for extra flavor and color; just blot them dry so they don’t thin the mixture.
What chocolate works best for coating?
Semisweet chocolate chips or candy melts are most common, but milk or dark chocolate can be used to taste. Using melting wafers or adding shortening to chips helps the coating set with a smooth, glossy finish.
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