Introduction
Craving the rich, creamy decadence of Martha Washington Candy but looking for a warm, fuss-free twist? Say hello to Slow Cooker Martha Washington Candy! This indulgent recipe reimagines the classic no-bake confection as a slow-cooked treat, featuring a buttery, coconut-cherry-pecan base dipped in smooth semi-sweet chocolate. The slow cooker makes it effortless, gently melding the flavors into a rich, scoopable mixture that’s chilled, shaped, and coated in chocolate for a nostalgic bite. Perfect for holiday gifting, potlucks, or cozy family gatherings, this candy fills your kitchen with the irresistible aroma of chocolate and vanilla. Ready for a decadent, crowd-pleasing treat? Let’s dive into this creamy, nutty recipe that’s sure to become a favorite!
Overview: Why Slow Cooker Martha Washington Candy is a Must-Try
This candy is a luxurious confection that captures the creamy, fruity, and nutty essence of Martha Washington Candy in a slow-cooked format. The slow cooker simplifies preparation, creating a smooth, well-blended base with minimal effort, while the chocolate coating adds a decadent finish. It’s a versatile, make-ahead treat perfect for candy lovers, holiday bakers, or anyone craving a nostalgic, shareable sweet with crowd-pleasing appeal.
- Time Requirement: 20 minutes prep, 1-1.5 hours on low, plus 2-3 hours chilling and 30 minutes for dipping.
- Difficulty Level: Easy! It involves mixing, slow cooking, chilling, shaping, and dipping, suitable for all skill levels.
- Why It’s Special: This candy is ideal for gifting or gatherings, with hands-off cooking and a rich, nostalgic flavor. The slow cooker ensures a creamy texture, and the coconut-cherry-pecan combo delivers a timeless treat.
This recipe makes about 40-50 candies (1½ tbsp each) and is perfect for holiday trays, potlucks, or dessert tables!
Essential Ingredients
The magic of this candy comes from its rich, vibrant ingredients. Each one adds creamy texture, sweet fruitiness, nutty crunch, or chocolatey decadence to create a cohesive, indulgent treat. Here’s what you’ll need:
For the Candy Base
- Unsalted Butter (1 cup, softened): Provides a creamy base.
- Substitution: Salted butter (reduce added salt elsewhere) or vegan butter.
- Vanilla Extract (1 tbsp): Enhances flavor.
- Substitution: Almond extract or vanilla bean paste.
- Sweetened Condensed Milk (14 oz): Adds sweetness and creaminess.
- Substitution: Homemade condensed milk (simmered milk + sugar) or vegan condensed milk.
- Powdered Sugar (4 cups): Sweetens and thickens the base.
- Substitution: Reduce to 3 ½ cups for less sweetness or blend granulated sugar to powder.
- Sweetened Shredded Coconut (14 oz): Adds chewy texture and sweetness.
- Substitution: Unsweetened coconut (adjust sugar) or chopped dried fruit.
- Maraschino Cherries (10 oz, drained and chopped): Provides sweet, fruity bursts.
- Substitution: Dried cherries or candied pineapple.
- Pecans (3 cups, chopped): Adds nutty crunch.
- Substitution: Walnuts, almonds, or omit for nut-free.
For the Chocolate Coating
- Semi-Sweet Chocolate Chips (6 cups): Creates a smooth coating.
- Substitution: Milk chocolate, dark chocolate, or vegan chocolate.
- Shortening (4 tbsp): Thins chocolate for easier dipping.
- Substitution: Coconut oil or omit (chocolate may be thicker).
Why They’re Important: The butter, condensed milk, and powdered sugar create a creamy, scoopable base, while coconut, cherries, and pecans add texture and flavor. The chocolate coating seals in the decadence, making each candy a harmonious bite of nostalgic sweetness.
Step-by-Step Instructions
To adapt Martha Washington Candy for the slow cooker, we’ll create a creamy candy base, slow cook it to meld flavors, chill it to firm, shape it into balls, and dip in chocolate. The slow cooker ensures a smooth, well-blended base, perfect for forming candies. Here’s how:
Step 1: Prepare the Candy Base
- In a large mixing bowl, use a handheld mixer or stand mixer on medium speed to beat 1 cup softened unsalted butter, 1 tbsp vanilla extract, and 14 oz sweetened condensed milk until smooth and creamy, about 2 minutes.
- Gradually add 4 cups powdered sugar, beating on low speed until fully combined and thick.
- Stir in 14 oz sweetened shredded coconut, 10 oz chopped maraschino cherries (drained well), and 3 cups chopped pecans using a sturdy spoon or spatula until evenly distributed.
- Tip: Soften butter at room temperature for easier mixing. Drain cherries thoroughly to avoid excess liquid. Chop pecans finely for uniform texture.
Step 2: Slow Cook the Mixture
- Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
- Transfer the candy mixture to the slow cooker, spreading it evenly with a spatula.
- Cover and cook on low for 1-1.5 hours, stirring every 20 minutes to ensure even heating and prevent scorching. The mixture should be warm, slightly softer, and well-blended but not melted.
- Turn off the slow cooker and let the mixture cool slightly in the insert for 10-15 minutes.
- Tip: Use a slow cooker liner for easy cleanup. Stir regularly to maintain consistency. A 4-6 quart slow cooker is ideal for this volume.
Step 3: Chill the Mixture
- Transfer the warm candy mixture to a large bowl (or keep in the insert if it fits in your fridge). Cover with plastic wrap and refrigerate for 1-2 hours until firm enough to scoop.
- Tip: Chilling makes the mixture easier to shape. Ensure the mixture is cool but pliable before scooping.
Step 4: Shape the Candy Balls
- Line two large sheet pans with parchment paper.
- Use a 1½ tbsp scoop or melon baller to form balls from the chilled mixture. Roll each ball in the palms of your hands for a smooth, uniform shape.
- Place the formed balls on the parchment-lined sheet pans and refrigerate for 30 minutes to firm up further.
- Tip: Work quickly to keep the mixture cold. Lightly grease your hands with butter to prevent sticking. Space balls apart to avoid sticking together.
Step 5: Prepare the Chocolate Coating
- In a large microwave-safe bowl, combine 6 cups semi-sweet chocolate chips and 4 tbsp shortening. (Alternatively, work in two batches with 3 cups chips and 2 tbsp shortening each.)
- Microwave in 30-second increments, stirring between each, until the chocolate is mostly melted. Stop heating and stir until fully smooth and glossy.
- Tip: Use a deep, wide bowl for easier dipping. Stir thoroughly to ensure even melting. Avoid overheating to prevent seizing.
Step 6: Dip the Candy Balls
- Use a fork to dip each chilled candy ball into the melted chocolate, rolling to coat fully. Lift from the chocolate, tap gently to remove excess, and place back on the parchment paper.
- Continue dipping all balls, working quickly to keep the chocolate smooth. If the chocolate thickens, rewarm in the microwave for 10-15 seconds.
- Refrigerate the dipped candies for 15-30 minutes to set the chocolate fully, or let set at room temperature for 1-2 hours.
- Tip: Dip in small batches to keep candies cold and firm. Use a second fork to slide candies onto the parchment for a clean finish. Drizzle extra chocolate for a decorative touch if desired.
Step 7: Serve
- Arrange the candies on a serving platter or pack into gift boxes or tins, layering with parchment paper to prevent sticking.
- Serve at room temperature for a creamy texture or chilled for a firmer bite. Pair with coffee, hot cocoa, or a dessert wine (like Port) for a decadent vibe.
- Tip: Store in a cool place to prevent chocolate from melting. Present in decorative wrappers or mini cupcake liners for a polished look. Offer a variety of candies on a dessert tray for gatherings.
Assembly: Serving Your Slow Cooker Martha Washington Candy
Now it’s time to present this creamy, nutty confection and make it look as good as it tastes! Here’s how to assemble:
- Serve the Candies: Arrange the chocolate-dipped candies on a platter or in gift boxes, showcasing their glossy coating and inviting shape. Ensure each candy is a perfect, bite-sized treat.
- Garnish: Sprinkle with extra chopped pecans, shredded coconut, or a dusting of powdered sugar for a festive touch.
- Presentation Tip: Use a dark or metallic platter to highlight the chocolate’s shine. Arrange garnishes sparingly for an elegant look.
- Optional Sides: Pair with fresh berries, shortbread cookies, or other candies (like fudge or truffles) to create a dessert spread. Serve with a hot beverage for a cozy vibe.
- Optional Add-Ins: Offer extra melted chocolate, sea salt flakes, or crushed freeze-dried strawberries on the side for customization.
Pro Tip: Serve family-style by placing the candies in a decorative bowl or tiered stand, with garnishes in separate bowls, letting guests mix and match for a fun, interactive treat perfect for holiday parties or potlucks!
Storage and Make-Ahead Tips
This candy is best enjoyed fresh for optimal creaminess and chocolate texture, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the fridge for up to 2 weeks or at room temperature (cool, dry place) for up to 1 week. Layer with parchment to prevent sticking.
- Serve at room temperature for a creamy texture or chilled for a firmer bite.
- Make-Ahead Tips:
- Candy Base: Prepare the base up to 2 days ahead, slow cook, and chill. Shape into balls when ready to dip.
- Shaped Balls: Form balls up to 1 day ahead and refrigerate, covered, until ready to dip.
- Freezing: Freeze undipped balls for up to 1 month in an airtight container. Thaw in the fridge overnight, then dip in fresh chocolate. Dipped candies can be frozen for up to 1 month, but the chocolate may bloom (affecting appearance, not taste).
- Tip: Use leftover candies as a topping for ice cream, brownies, or cupcakes for quick, indulgent treats.
Recipe Variations
This candy is highly versatile—here are some fun ways to mix it up:
- White Chocolate Martha Washington Candy: Replace semi-sweet chocolate with white chocolate and add ¼ cup crushed freeze-dried strawberries to the base.
- Peanut Butter Martha Washington Candy: Swap pecans for peanuts and add ¼ cup creamy peanut butter to the base.
- Tropical Martha Washington Candy: Replace cherries with dried pineapple and pecans with macadamia nuts.
- Gluten-Free: Naturally gluten-free, but ensure coconut, cherries, and chocolate are gluten-free (most are, but check labels).
- Vegan: Use vegan butter, vegan condensed milk, vegan chocolate, and omit eggs (mixture will be softer but still scoopable).
- Spiked Martha Washington Candy: Add 1 tbsp rum or bourbon to the base for an adult twist.
Get creative and make it your own—this candy loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Martha Washington Candy that’ll bring the creamy, nutty flavors of this classic confection to your table! This treat is all about a rich coconut-cherry-pecan base, smooth chocolate coating, and a fuss-free slow cooker method, united for a decadent, nostalgic experience. Whether you’re gifting it for the holidays, serving at a potluck, or enjoying with family, it’s sure to impress with its crowd-pleasing appeal. So grab your slow cooker, chop those cherries, and let the kitchen fill with the irresistible aroma of chocolate and vanilla. Play with variations, customize with your favorite garnishes, and enjoy every creamy, crunchy bite. Happy cooking!
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Martha Washington Candy
Description
Craving the rich, creamy decadence of Martha Washington Candy but looking for a warm, fuss-free twist? Say hello to Slow Cooker Martha Washington Candy! This indulgent recipe reimagines the classic no-bake confection as a slow-cooked treat, featuring a buttery, coconut-cherry-pecan base dipped in smooth semi-sweet chocolate. The slow cooker makes it effortless, gently melding the flavors into a rich, scoopable mixture that’s chilled, shaped, and coated in chocolate for a nostalgic bite.
Ingredients
For the Candy Base
-
Unsalted Butter (1 cup, softened): Provides a creamy base.
-
Substitution: Salted butter (reduce added salt elsewhere) or vegan butter.
-
-
Vanilla Extract (1 tbsp): Enhances flavor.
-
Substitution: Almond extract or vanilla bean paste.
-
-
Sweetened Condensed Milk (14 oz): Adds sweetness and creaminess.
-
Substitution: Homemade condensed milk (simmered milk + sugar) or vegan condensed milk.
-
-
Powdered Sugar (4 cups): Sweetens and thickens the base.
-
Substitution: Reduce to 3 ½ cups for less sweetness or blend granulated sugar to powder.
-
-
Sweetened Shredded Coconut (14 oz): Adds chewy texture and sweetness.
-
Substitution: Unsweetened coconut (adjust sugar) or chopped dried fruit.
-
-
Maraschino Cherries (10 oz, drained and chopped): Provides sweet, fruity bursts.
-
Substitution: Dried cherries or candied pineapple.
-
-
Pecans (3 cups, chopped): Adds nutty crunch.
-
Substitution: Walnuts, almonds, or omit for nut-free.
-
For the Chocolate Coating
-
Semi-Sweet Chocolate Chips (6 cups): Creates a smooth coating.
-
Substitution: Milk chocolate, dark chocolate, or vegan chocolate.
-
-
Shortening (4 tbsp): Thins chocolate for easier dipping.
-
Substitution: Coconut oil or omit (chocolate may be thicker).
-
Instructions
Step 1: Prepare the Candy Base
-
In a large mixing bowl, use a handheld mixer or stand mixer on medium speed to beat 1 cup softened unsalted butter, 1 tbsp vanilla extract, and 14 oz sweetened condensed milk until smooth and creamy, about 2 minutes.
-
Gradually add 4 cups powdered sugar, beating on low speed until fully combined and thick.
-
Stir in 14 oz sweetened shredded coconut, 10 oz chopped maraschino cherries (drained well), and 3 cups chopped pecans using a sturdy spoon or spatula until evenly distributed.
-
Tip: Soften butter at room temperature for easier mixing. Drain cherries thoroughly to avoid excess liquid. Chop pecans finely for uniform texture.
-
Step 2: Slow Cook the Mixture
-
Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
-
Transfer the candy mixture to the slow cooker, spreading it evenly with a spatula.
-
Cover and cook on low for 1-1.5 hours, stirring every 20 minutes to ensure even heating and prevent scorching. The mixture should be warm, slightly softer, and well-blended but not melted.
-
Turn off the slow cooker and let the mixture cool slightly in the insert for 10-15 minutes.
-
Tip: Use a slow cooker liner for easy cleanup. Stir regularly to maintain consistency. A 4-6 quart slow cooker is ideal for this volume.
-
Step 3: Chill the Mixture
-
Transfer the warm candy mixture to a large bowl (or keep in the insert if it fits in your fridge). Cover with plastic wrap and refrigerate for 1-2 hours until firm enough to scoop.
-
Tip: Chilling makes the mixture easier to shape. Ensure the mixture is cool but pliable before scooping.
-
Step 4: Shape the Candy Balls
-
Line two large sheet pans with parchment paper.
-
Use a 1½ tbsp scoop or melon baller to form balls from the chilled mixture. Roll each ball in the palms of your hands for a smooth, uniform shape.
-
Place the formed balls on the parchment-lined sheet pans and refrigerate for 30 minutes to firm up further.
-
Tip: Work quickly to keep the mixture cold. Lightly grease your hands with butter to prevent sticking. Space balls apart to avoid sticking together.
-
Step 5: Prepare the Chocolate Coating
-
In a large microwave-safe bowl, combine 6 cups semi-sweet chocolate chips and 4 tbsp shortening. (Alternatively, work in two batches with 3 cups chips and 2 tbsp shortening each.)
-
Microwave in 30-second increments, stirring between each, until the chocolate is mostly melted. Stop heating and stir until fully smooth and glossy.
-
Tip: Use a deep, wide bowl for easier dipping. Stir thoroughly to ensure even melting. Avoid overheating to prevent seizing.
-
Step 6: Dip the Candy Balls
-
Use a fork to dip each chilled candy ball into the melted chocolate, rolling to coat fully. Lift from the chocolate, tap gently to remove excess, and place back on the parchment paper.
-
Continue dipping all balls, working quickly to keep the chocolate smooth. If the chocolate thickens, rewarm in the microwave for 10-15 seconds.
-
Refrigerate the dipped candies for 15-30 minutes to set the chocolate fully, or let set at room temperature for 1-2 hours.
-
Tip: Dip in small batches to keep candies cold and firm. Use a second fork to slide candies onto the parchment for a clean finish. Drizzle extra chocolate for a decorative touch if desired.
-
Step 7: Serve
-
Arrange the candies on a serving platter or pack into gift boxes or tins, layering with parchment paper to prevent sticking.
-
Serve at room temperature for a creamy texture or chilled for a firmer bite. Pair with coffee, hot cocoa, or a dessert wine (like Port) for a decadent vibe.
-
Tip: Store in a cool place to prevent chocolate from melting. Present in decorative wrappers or mini cupcake liners for a polished look. Offer a variety of candies on a dessert tray for gatherings.
-
FAQs
Q: Can I make this with the original no-bake method?
A: Yes! Beat butter, vanilla, and condensed milk, mix in powdered sugar, coconut, cherries, and pecans, chill for 1-2 hours, shape into balls, and dip in melted chocolate with shortening. Chill to set.
Q: Can I use milk chocolate instead of semi-sweet?
A: Yes! Milk chocolate works well for a sweeter coating. Use the same amount and adjust shortening as needed.
Q: Is this recipe gluten-free?
A: It’s naturally gluten-free, but ensure coconut, cherries, and chocolate are gluten-free (most are, but check labels).
Q: Can I make this vegan?
A: Yes! Use vegan butter, vegan condensed milk, and vegan chocolate. The mixture may be softer but still scoopable.
Q: Can I freeze leftovers?
A: Freeze undipped balls or dipped candies for up to 1 month. Thaw undipped balls in the fridge before dipping; thaw dipped candies slowly to avoid condensation.
Q: What’s the best way to serve this for a crowd?
A: Place the candies in a decorative bowl or tiered stand, with garnishes like coconut or nuts in separate bowls. Let guests mix and match for a fun, interactive treat perfect for holiday parties or potlucks.