Martha Washingtons

Martha Washingtons takes around 8 hours from beginning to end. One serving contains 978 calories, 8g of protein, and 69g of fat. This gluten free recipe serves 11 and costs $1.91 per serving. This recipe is liked by 50 foodies and cooks. It works well as a side dish. Head to the store and pick up confectioners' sugar, pecans, sweetened condensed milk, and a few other things to make it today. It is brought to you by The Baking Pan. With a spoonacular score of 48%, this dish is solid. Similar recipes are Martha Washingtons, Martha’s Meatloaf, and Martha's Berry Little Cocktail.

Servings: 11

Preparation duration: 480 minutes

 

Ingredients:

2 cups confectioners' (powdered) sugar

2 cups pecans, coarsely chopped (about ¼ inch pieces)

4 ounces semisweet or, bittersweet chocolate

2 tablespoons shortening (optional, not used if tempering chocolate)

1 can (14 ounce) sweetened condensed milk

14 ounces (about 31/3 cups) shredded or flaked sweetened coconut

1 cup (2 sticks) unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

Equipment:

wooden spoon

mixing bowl

spatula

ice cream scoop

baking paper

double boiler

baking sheet

wax paper

frying pan

sauce pan

bowl

baking pan

Cooking instruction summary:

In a large mixing bowl, combine melted butter, sweetened condensed milk, vanilla, confectioners sugar, pecans, and coconut; stir with a rubber spatula or wooden spoon until well mixed. Cover filling and refrigerate until well chilled, 4 to 6 hours or overnight.Shape filling into small balls, about 1 in diameter, using about 1 tablespoon of mixture for each ball. Place balls on prepared pan. Tip: A small ice cream scoop is ideal for making uniform-sized candies. Cover balls and refrigerate until well chilled, 1 to 2 hours or overnight.Line 2 large baking sheet or jelly roll pan with parchment paper or wax paper.In top of a double boiler over hot water, melt chocolate. Or, melt chocolate in a small heavy-bottom pan over low heat; stir constantly until melted so chocolate does not burn. Remove pan from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.Place one ball at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the ball out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated ball on the prepared baking pan, pushing the ball off the fork with another fork. Let balls sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated balls about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.Store in an airtight container so they wont dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

 

Step by step:


1. In a large mixing bowl, combine melted butter, sweetened condensed milk, vanilla, confectioners sugar, pecans, and coconut; stir with a rubber spatula or wooden spoon until well mixed. Cover filling and refrigerate until well chilled, 4 to 6 hours or overnight.Shape filling into small balls, about 1 in diameter, using about 1 tablespoon of mixture for each ball.

2. Place balls on prepared pan. Tip: A small ice cream scoop is ideal for making uniform-sized candies. Cover balls and refrigerate until well chilled, 1 to 2 hours or overnight.Line 2 large baking sheet or jelly roll pan with parchment paper or wax paper.In top of a double boiler over hot water, melt chocolate. Or, melt chocolate in a small heavy-bottom pan over low heat; stir constantly until melted so chocolate does not burn.

3. Remove pan from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.

4. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.

5. Place one ball at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the ball out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated ball on the prepared baking pan, pushing the ball off the fork with another fork.

6. Let balls sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated balls about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.Store in an airtight container so they wont dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.


Nutrition Information:

Quickview
977k Calories
7g Protein
69g Total Fat
89g Carbs
6% Health Score
Limit These
Calories
977k
49%

Fat
69g
106%

  Saturated Fat
43g
270%

Carbohydrates
89g
30%

  Sugar
82g
91%

Cholesterol
57mg
19%

Sodium
271mg
12%

Caffeine
8mg
3%

Get Enough Of These
Protein
7g
15%

Manganese
3mg
152%

Copper
0.62mg
31%

Selenium
21µg
30%

Phosphorus
263mg
26%

Fiber
6g
25%

Magnesium
92mg
23%

Zinc
2mg
20%

Potassium
556mg
16%

Iron
2mg
16%

Vitamin B6
0.29mg
14%

Calcium
139mg
14%

Vitamin A
627IU
13%

Vitamin B2
0.21mg
12%

Vitamin B1
0.18mg
12%

Vitamin B5
1mg
11%

Vitamin E
1mg
9%

Vitamin K
4µg
4%

Vitamin B3
0.78mg
4%

Folate
15µg
4%

Vitamin B12
0.21µg
4%

Vitamin D
0.38µg
3%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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