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
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1 cup peanut butter (smooth or crunchy)
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1/4 cup unsalted butter, softened
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2 cups powdered sugar, sifted
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1 cup mini marshmallows or marshmallow fluff
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2 cups semi-sweet chocolate chips
- 2 tbsp shortening or coconut oil (optional, for smoother chocolate coating)
Instructions
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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.
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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.
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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.
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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.
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Chill: Refrigerate candies for at least 1 hour or until chocolate is fully set.
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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.
