Easy Martha Washington Candy: Delightfully Creamy!

Alright, flavor adventurers! Quinn here, ready to drop some serious deliciousness on your taste buds. Get ready, because we’re diving headfirst into a batch of Martha Washington Candy! This isn’t your grandma’s bland candy – this is a flavor BOMB that’ll have everyone begging for more. We’re talking creamy, dreamy, melt-in-your-mouth goodness that’s seriously addictive.

I’ve been playing around with this recipe for ages, tweaking it, tasting it (obviously!), and perfecting it until it reached peak Cuba Queen level. It was a long journey of sugary highs and creamy lows, but I’ve finally nailed the ultimate Martha Washington Candy recipe. There were batches that were too dry, some that were too sweet, and a couple that, well, let’s just say they didn’t make it past the first bite. The turning point? Adding a touch of bourbon. Trust me, it’s a game-changer!

This recipe is all about taking classic flavors and kicking them up a notch. Think coconut candy meets cream candy with a little southern candy charm. And the result? Pure magic. This Martha Washington Candy recipe embodies Cuba Queen’s philosophy: bold flavors, no-fuss methods, and unforgettable results. I am beyond excited to share this little piece of candy perfection with you!

The ingredients you will need for this recipe are:

• 4 cups granulated sugar: This is the base for our sweet adventure. Don’t skimp!
• 1 cup whole milk: Full-fat milk is non-negotiable for that creamy texture.
• 1 cup (2 sticks) unsalted butter: Real butter, people! It makes all the difference.
• 1 teaspoon salt: Balances the sweetness and brings out the other flavors.
• 4 cups confectioners’ sugar: For that smooth, melt-in-your-mouth finish.
• 1 (14 ounce) can sweetened condensed milk: This is my secret weapon for extra creaminess and richness.
• 1 teaspoon vanilla extract: Pure vanilla extract is a must – no imitations!
• 1/4 cup bourbon: (Optional, but HIGHLY recommended) Adds a subtle warmth and depth of flavor. You can also substitute this with other liquor, such as rum.
• 2 cups shredded coconut: Adds texture and a touch of tropical flair. If you’re allergic or don’t like coconut, see if this Facebook group’s post Making Martha Washington candies without coconut can help!
• 1 pound chocolate bark: For dipping the candies and making them extra indulgent.

The secret to seriously epic Martha Washington Candy? The sweetened condensed milk! It takes the creaminess to a whole new level. You’ll find the best chocolate bark for this Martha Washington Candy at your local craft store or even online. Splurge on the good stuff – trust me, it’s worth it for this Martha Washington Candy. If you’re feeling extra adventurous, try using different flavored extracts like almond or peppermint to put a unique spin on your Martha Washington Candy.

Here are the steps to make the Martha Washington Candy:

1. In a large, heavy-bottomed saucepan, combine the granulated sugar, milk, butter, and salt. This is where the magic begins!
2. Cook over medium heat, stirring constantly until the sugar is completely dissolved. Don’t let it burn! Keep stirring and make sure that everything is evenly distributed. We want the Martha Washington Candy to be perfect!
3. Bring the mixture to a boil, and continue to cook, stirring occasionally, until it reaches the soft-ball stage (235-240°F on a candy thermometer). I have one that clips right on the side of my pot.
4. Remove from heat and stir in the confectioners’ sugar, sweetened condensed milk, vanilla extract, and bourbon (if using). Make sure everything is mixed completely.
5. Beat with an electric mixer until the mixture is smooth and slightly thickened. This usually takes about 5-7 minutes. Here’s where most people mess up their Martha Washington Candy – but not you! Use your electric mixer.
6. Stir in the shredded coconut. This adds a delightful texture and flavor to the Martha Washington Candy.
7. Let the mixture cool slightly, then shape into 1-inch balls. This is where your Martha Washington Candy transforms into pure magic!
8. Place the balls on a parchment-lined baking sheet and refrigerate for at least 2 hours, or until firm. This ensures they hold their shape when you dip them.
9. Melt the chocolate bark according to package directions. Make sure not to burn the chocolate!
10. Dip each ball into the melted chocolate, coating completely. I usually use a toothpick, and stick it right into the ball. Then you can use a spoon to evenly distribute the chocolate.
11. Return the dipped candies to the parchment-lined baking sheet and let the chocolate set. You can speed this up by refrigerating them for a few minutes. While your Martha Washington Candy is working its magic, grab your camera – this is Instagram gold!
12. Enjoy your homemade Martha Washington Candy! These are best stored in an airtight container in the refrigerator.

Pro tip for Martha Washington Candy perfection: Use a cookie scoop to ensure all the balls are the same size. This also makes it a lot easier and faster! In my kitchen, this Martha Washington Candy takes exactly 25 minutes to prepare, but it’s well worth the time! Here is another delicious recipe from Deep South Dish called Old Fashioned Martha Washington Candy – Deep South Dish.

These Martha Washington Candy treats deserve a presentation that’s as bold as their flavor! Arrange them on a tiered dessert stand for a show-stopping display. Dust them with a little cocoa powder for an elegant touch. People absolutely lose their minds when I serve this Martha Washington Candy at holiday parties. They’re the perfect addition to any festive gathering.

Pair these Martha Washington Candy with a strong cup of Cuban coffee or a glass of sweet sherry. The richness of the candy complements the boldness of the coffee and the sweetness of the sherry perfectly. These Martha Washington Candy treats absolutely slay at dinner parties! I’ve even seen people sneak them home in their pockets (don’t tell!). If you have any leftover Martha Washington Candy (doubtful!), chop them up and add them to your favorite ice cream for a decadent treat.

For a festive variation, try adding a pinch of cinnamon or nutmeg to the coconut mixture during the holidays. It adds a warm, comforting flavor that’s perfect for the season. And for the chocolate lovers out there, try using dark chocolate for dipping. It adds a bittersweet note that balances the sweetness of the Martha Washington Candy beautifully.

• Q: Can I make this Martha Washington Candy ahead of time?
  A: Absolutely! In fact, I recommend it. The flavors meld together even more as they sit in the fridge. These Martha Washington Candy treats can be made up to a week in advance.
• Q: What if I don’t have bourbon?
  A: No problem! You can leave it out entirely or substitute it with a different extract like almond or rum.
• Q: How do I keep the chocolate from cracking when I dip the candies?
  A: Make sure the chocolate is melted slowly and evenly. Stir it frequently and avoid overheating. If it’s too thick, add a teaspoon of vegetable oil to thin it out.
• Q: Can I freeze these Martha Washington Candy?
  A: Yes, you can! Wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months.
• Q: What if my Martha Washington Candy mixture is too soft?
  A: If the mixture is too soft, refrigerate it for a longer period of time until it firms up enough to be shaped into balls.
• Q: Can I make these Martha Washington Candy spicier?
  A: Yes, you can add a pinch of cayenne pepper to the coconut mixture for a spicy kick. A lot of people I know enjoy making cowboy candy, which is also spicy. Check out this recipe for pineapple cowboy candy!
• Q: How do I know when my Martha Washington Candy is perfectly done?
  A: The mixture should reach the soft-ball stage (235-240°F on a candy thermometer). If you don’t have a candy thermometer, drop a small amount of the mixture into a cup of cold water. If it forms a soft ball that flattens when you take it out of the water, it’s ready.

This Martha Washington Candy recipe is more than just a dessert – it’s a celebration of bold flavors and shared moments. It represents everything Cuba Queen stands for: taking classic recipes and turning them into something truly extraordinary. I’ve poured my heart and soul into perfecting this recipe, and I know you’re going to love it.

My Martha Washington Candy Power Tips:

• Don’t rush the cooking process: Let the mixture reach the soft-ball stage for the perfect texture.
• Use high-quality chocolate: It makes a huge difference in the overall flavor.
• Get creative with your toppings: Add sprinkles, chopped nuts, or even a drizzle of caramel for extra flair.

Here are a few Martha Washington Candy variations that I’ve created and loved:

• Peppermint Martha Washington Candy: Add a few drops of peppermint extract to the coconut mixture for a refreshing twist.
• Chocolate Chip Martha Washington Candy: Stir in mini chocolate chips for an extra dose of chocolatey goodness.
• Walnut Martha Washington Candy: Add chopped walnuts to the coconut mixture for a crunchy texture.

The peppermint version always gets the biggest reactions during the holidays. It’s like a burst of winter wonderland in your mouth. I have so much confidence that you will be able to successfully make this Martha Washington Candy!

I encourage you to make this Martha Washington Candy your signature dish. It’s a guaranteed crowd-pleaser and a surefire way to impress your friends and family. You could even take it to the next wedding cookie table and people will rave about it! If you’re looking for some more cake recipes, check out this recipe for Candy Corn Poke Cake. Go forth, flavor adventurers, and create some unforgettable Martha Washington Candy memories! Don’t forget to share your results with me – I can’t wait to see your creations! This Martha Washington Candy reminds me of another flavor explosion! Check out this recipe for Christmas Cracker Candy!