Best 6 Martha Washingtons Candy Balls Recipes
Indulge in the delectable flavors of Martha Washington's Candy Balls, a timeless treat originating from the repertoire of America's first First Lady. These bite-sized confections, also known as Snowballs or Coco Balls, evoke a sense of nostalgia with their simple yet irresistible charm. Crafted using pantry staples like sugar, butter, milk, and coconut, these candy balls are a delightful symphony of textures, blending the crisp outer shell with the soft and chewy coconut filling. The variations provided in this article offer a delightful twist to the classic recipe, including variations like Chocolate Snowballs and Peanut Butter Snowballs, ensuring there's something to tantalize every palate. Get ready to embark on a culinary journey through time as you recreate these iconic candy balls, a testament to Martha Washington's culinary legacy.
Let's cook with our recipes!
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
A very good friend of my mother, who I called Aunt Daisy, taught me to make this candy. It was a favorite of my brother, Curtis. I would make it for him every Christmas and put it in a decorated coffee can.
Provided by Joyce Lowery
Categories Candies
Time 40m
Number Of Ingredients 9
Steps:
- 1. Mix everything together except chocolate chips and paraffin wax. Chill.
- 2. Roll into small balls and chill again.
- 3. Melt chocolate and paraffin wax together in a double boiler. Dip the balls in chocolate mixture. Place on wax paper to cool.
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 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
MARTHA WASHINGTON BALLS
These incredibly rich little goodies are perfect for Christmas time & make great gifts for friends!
Provided by Jessica Grigowsky
Categories Chocolate
Time 3h
Number Of Ingredients 8
Steps:
- 1. Mix first 5 ingredients together & chill in freezer for about 5-10 minutes.
- 2. Dip hands in confectioners' sugar to prevent the mixture from sticking to your hands. Roll out 1/2in to 1in size balls until mixture is gone.
- 3. Insert toothpick into each ball then set in freezer again to chill.
- 4. While balls are chilling, melt down the block of parafin wax. Once wax is melted add the chocolate chips & stir until melted & smooth.
- 5. Dip each ball into chocolate until all are dipped & coated. You may add as many coatings of chocolate as you prefer. I prefer 2 coatings.
- 6. Return balls to freezer again until the chocolate is set then remove toothpicks & enjoy!!
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your candy mixture reaches the proper temperature before removing it from the heat, or else the candy balls will not set properly.
- Work quickly when forming the candy balls, as the mixture will start to harden as it cools.
- If you have trouble forming the candy balls, try using a small spoon or a melon baller to scoop the mixture.
- Roll the candy balls in chopped nuts, sprinkles, or other toppings immediately after forming them, while they are still wet.
- Store the candy balls in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Martha Washington's Candy Balls are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized to your liking with different toppings. These candy balls are sure to be a hit with your friends and family. Give them a try today!
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