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Why You’ll Love This Recipe

Martha Washington Candy combines the best elements of peanut butter and chocolate into one heavenly bite. Its creamy peanut butter and marshmallow filling coated in a smooth chocolate shell offers a delightful contrast in textures and flavors. This candy is surprisingly simple to make at home, with familiar ingredients and no complicated steps, making it a fun and rewarding treat to share with friends and family.

Ingredients

  • 1 cup peanut butter (smooth or crunchy, your choice)

  • 1/4 cup unsalted butter, softened

  • 2 cups powdered sugar, sifted

  • 1 cup mini marshmallows or marshmallow fluff

  • 2 cups semi-sweet chocolate chips

  • 2 tbsp shortening or coconut oil (optional, for smoother chocolate coating)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Make the Peanut Butter Filling:

    • In a large bowl, beat together peanut butter and softened butter until creamy.

    • Gradually add powdered sugar and mix until fully combined.

    • Fold in mini marshmallows or marshmallow fluff, mixing gently until evenly incorporated.

  2. Shape the Candy:

    • Line a baking sheet with parchment paper.

    • Using a tablespoon or small cookie scoop, form the peanut butter mixture into small balls or rectangular shapes and place them on the prepared baking sheet.

    • Refrigerate for about 30 minutes to firm up.

  3. Prepare the Chocolate Coating:

    • In a microwave-safe bowl, melt the chocolate chips and shortening (if using) in 30-second intervals, stirring after each, until smooth.

  4. Coat the Candy:

    • Using a fork or dipping tool, dip each peanut butter piece into the melted chocolate, allowing excess to drip off.

    • Place coated candies back onto the parchment-lined baking sheet.

  5. Chill:

    • Refrigerate the candies for at least 1 hour or until the chocolate is fully set.

  6. Serve:

    • Enjoy these classic candies chilled or at room temperature.

Servings and Timing

  • Servings: About 24 candies

  • Prep time: 20 minutes

  • Chill time: 1.5 hours

  • Total time: 1 hour 50 minutes

Variations

  • Crunchy Peanut Butter: Use crunchy peanut butter for a nutty texture inside the candy.

  • Add Nuts: Fold in chopped peanuts or walnuts for extra crunch.

  • Dark Chocolate: Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.

  • Mini Size: Make smaller bite-sized candies for easy snacking.

  • Vegan Option: Use dairy-free chocolate chips, vegan butter, and marshmallow fluff alternatives for a vegan-friendly version.

Storage/Reheating

  • Storage: Store Martha Washington Candy in an airtight container in the refrigerator for up to 2 weeks.

  • Freezing: Freeze the candies for up to 2 months. Thaw in the refrigerator before serving.

  • Reheating: These candies are best enjoyed chilled or at room temperature and do not require reheating.

FAQs

Can I use homemade marshmallow fluff?

Yes, homemade marshmallow fluff works perfectly in this recipe and can add an extra fresh flavor.

Can I use peanut butter powder instead of regular peanut butter?

It’s best to use regular peanut butter for the creamy texture, but peanut butter powder can be mixed with oil to create a similar consistency.

How do I prevent the chocolate from seizing while melting?

Make sure the bowl and utensils are completely dry, and melt the chocolate slowly in short intervals, stirring frequently.

Can I make these candies ahead of time?

Yes, Martha Washington Candy can be made days in advance and stored in the refrigerator until ready to serve.

Are these candies gluten-free?

Yes, this recipe is naturally gluten-free as long as your ingredients (especially chocolate chips) are certified gluten-free.

Can I use a different nut butter?

Peanut butter is traditional, but you can experiment with almond butter or cashew butter for different flavors.

How do I get a smooth chocolate coating?

Adding a small amount of shortening or coconut oil to the chocolate helps achieve a glossy, smooth coating.

Can I roll the peanut butter mixture into shapes other than balls?

Absolutely! Feel free to shape the filling into rectangles or squares for a different presentation.

Why is my chocolate coating dull after setting?

This can happen if the chocolate isn’t tempered properly or if the candies are stored in the fridge without a proper airtight seal. Using tempered chocolate helps maintain a shiny finish.

Can I add flavor extracts?

Yes, adding a teaspoon of vanilla or almond extract to the peanut butter mixture can enhance the flavor.

Conclusion

Martha Washington Candy is a timeless, delicious treat that combines creamy peanut butter, sweet marshmallow, and rich chocolate in every bite. Its nostalgic flavor and satisfying texture make it a perfect homemade candy for holidays, special occasions, or just a sweet indulgence. Simple to prepare yet impressive in taste, this recipe is a wonderful way to bring a classic candy tradition into your kitchen. Enjoy making and sharing these delightful candies with your loved ones!

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Martha Washington Candy

Martha Washington Candy

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  • Author: Alice
  • Prep Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 24 candies
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American
  • Diet: Gluten Free
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Description

Martha Washington Candy is a classic homemade treat featuring a creamy peanut butter and marshmallow filling coated in smooth, rich chocolate. This nostalgic candy offers the perfect balance of sweet and salty flavors with a melt-in-your-mouth texture. Easy to make with simple ingredients, it’s a favorite for holidays, special occasions, or anytime you want a decadent, homemade indulgence.

Ingredients

  • 1 cup peanut butter (smooth or crunchy)

  • 1/4 cup unsalted butter, softened

  • 2 cups powdered sugar, sifted

  • 1 cup mini marshmallows or marshmallow fluff

  • 2 cups semi-sweet chocolate chips

  • 2 tbsp shortening or coconut oil (optional, for smoother chocolate coating)

Instructions

  • Make the Peanut Butter Filling: In a large bowl, beat peanut butter and softened butter until creamy. Gradually add powdered sugar, mixing until fully combined. Fold in mini marshmallows or marshmallow fluff until evenly incorporated.

  • Shape the Candy: Line a baking sheet with parchment paper. Using a tablespoon or small scoop, form the peanut butter mixture into small balls or rectangular shapes. Place them on the baking sheet. Refrigerate for 30 minutes to firm up.

  • Prepare the Chocolate Coating: Melt chocolate chips and shortening (if using) in a microwave-safe bowl in 30-second intervals, stirring after each until smooth.

  • Coat the Candy: Dip each peanut butter piece into the melted chocolate using a fork or dipping tool, letting excess drip off. Place coated candies back on parchment.

  • Chill: Refrigerate candies for at least 1 hour or until chocolate is fully set.

  • Serve: Enjoy chilled or at room temperature.

Notes

Use crunchy peanut butter for added texture.Add chopped nuts for extra crunch.Substitute dark chocolate for richer flavor.For vegan options, use dairy-free chocolate, vegan butter, and marshmallow alternatives.Store in airtight container in fridge up to 2 weeks or freeze up to 2 months.Adding vanilla or almond extract enhances flavor.Ensure chocolate melts slowly and utensils are dry to avoid seizing.

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