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 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'S GREAT CAKE
Steps:
- Preheat oven to 350 degrees.
- Soak raisins and currants in water in small bowl overnight.
- Combine orange peel, lemon peel, citron and cherries in mediumsize bowl, sprinkle with brandy; let stand overnight.
- Grease two 8 1/2 by 4 1/2 by 2 1/2 inch pans.
- Beat egg whites in medium-size bowl with electric mixer until foamy white. Beat in 1/4 cup of the sugar slowly until meringue forms stiff peaks; reserve.
- Beat butter, remaining sugar, egg yolks and lemon juice in large bowl with electric mixer at high speed until light and fluffy, about five minutes.
- Sift flour, mace and nutmeg onto wax paper. Stir into batter alternately with sherry, blending well.
- Drain raisins and currants. Add to batter with candied fruits and brandy, mixing well.
- Fold in reserved meringue until no streaks of white remain. Pour batter into pans. Place in a roasting pan on lowest rack of oven. Fill halfway with boiling water. Place cakes on middle rack of oven.
- Bake for 20 minutes. Lower heat to 325 degrees and bake 55 minutes longer until centers spring back when lightly touched with fingertip. Cool cakes in pans on wire racks 15 minutes. Remove from pans; cool completely.
- To store: wrap in sherry- or brandy-soaked cheesecloth; place in tightly covered containers for a month or longer. Pour more sherry or brandy over cake when cheesecloth dries out.
- Garnish with candied cherries, if you wish.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 32 milligrams, Sugar 36 grams, TransFat 0 grams
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