Comments on: Martha Washington Candy

By: Betty

Betty — Fri, 24 Feb 2017 18:53:20 +0000

Have you found the cookbook I followed the link you gave to google books. From there, there was a link to Amazon where it was for sale in paperback format. It’s about $25. Just wanted to let you know 🙂

By: Jackie Garvin

Jackie Garvin — Fri, 06 Mar 2015 03:08:40 +0000

In reply to Mary J. Moore. Mary, What a great idea for a fundraiser! I love the idea of rolling them into Easter egg shape.

By: Mary J. Moore

Mary J. Moore — Fri, 27 Feb 2015 14:40:52 +0000

When I was a Girl Scout leader, we made this into Easter Eggs, and sold them for fund-raising. The bigger the egg, the higher the price (also the cost.) Deeelicious!

By: Jackie Garvin

Jackie Garvin — Thu, 13 Feb 2014 03:55:51 +0000

In reply to Hope Hughes. Dried cherries would be good. I've seen maraschino cherries used, too.

By: Hope Hughes

Hope Hughes — Thu, 13 Feb 2014 02:00:06 +0000

In reply to Joann Thiessen. Buckeyes are a peanut butter center dipped in chocolate, this is not the same. I am definitely going to make some and add some dried cherries as well.

By: Jackie Garvin

Jackie Garvin — Sat, 04 Jan 2014 00:54:49 +0000

In reply to Lora fletcher. What a great idea, Lora!

By: Lora fletcher

Lora fletcher — Fri, 03 Jan 2014 23:02:11 +0000

In reply to Jackie Garvin. I use white chips at Xmas and now when it snows and call the candy balls,, snowballs!

By: Jackie Garvin

Jackie Garvin — Wed, 01 Jan 2014 17:35:37 +0000

In reply to Sharon Wvans.

Sharon,

I’ve never had problems getting the chocolate chips to melt. You have to be sure to use good quality chips. An off brand wouldn’t render the same results. Using shortening instead of paraffin wax with chocolate, results in less of a glossy finish. Almond bark has a more matte finish so shortening wouldn’t effect the appearance of the final product.

By: Jackie Garvin

Jackie Garvin — Wed, 01 Jan 2014 17:31:34 +0000

In reply to Linda.

Linda,

I used 1 1/2 cakes of paraffin from the Gulf Wax package. The standard recipe called for one cake but I found the chocolate coating would start to get hard and difficult to manage before all the candy got coated. Adding additional paraffin solved that issue. I’ve never seen a recipe for peanut brittle that called for paraffin wax. A one inch square is such a tiny amount, I don’t see how it could even have an effect on the peanut brittle.

By: Sharon Wvans

Sharon Wvans — Wed, 01 Jan 2014 15:45:36 +0000

I made candy similar to this, it was called Martha Washington Balls. It took 8 cups of powder sugar and 4 cups of walnuts. It used melted almond bark instead of the chocolate chips. The almond bark along with a little shortening melts a lot better than the chocolate chips.

By: Linda

Linda — Wed, 01 Jan 2014 15:19:01 +0000

How much is 1 1/2 cakes of paraffin wax? My peanut brittle recipe calls for a 1 inch square of paraffin. Surely this is not 1 and a half of the rectangles that come in the Gulf Wax package…is it? Thanks!

By: Jackie Garvin

Jackie Garvin — Tue, 03 Dec 2013 02:39:05 +0000

In reply to Kayla. Kayla, Are you able to eat any nuts? Almonds, maybe? Nuts are actually a big part of the flavor. If you can chop some almonds, roasted or raw, that would be great.

By: Kayla

Kayla — Tue, 03 Dec 2013 01:45:20 +0000

Is there any adjustments with the rest of the recipe if I leave out the pecans? I love them but they don’t love me.:(

By: Jackie Garvin

Jackie Garvin — Fri, 29 Nov 2013 02:17:57 +0000

In reply to sherrie. Thank you, Sherrie. This candy really is addictive. I hope you give it a try. :)

By: sherrie

sherrie — Thu, 28 Nov 2013 02:16:20 +0000

These look so very yummy! I just may add them to our annual baking day.
There’s a Martha Washington Inn not far from me in Abingdon, VA. Legend has it, the place is haunted. Maybe the ghosts are mad bc they had to hand make all that candy. 🙂
My Mamaw used to make homemade reese’s cups and the taste of the paraffin was all you could taste. Thanks for the memories, Jackie. Hope you and yours have a blessed Thanksgiving.

By: Jackie Garvin

Jackie Garvin — Wed, 27 Nov 2013 20:32:25 +0000

In reply to Joann Thiessen.

Joann,

I’m always amazed by that, too. 🙂

By: Jackie Garvin

Jackie Garvin — Wed, 27 Nov 2013 20:31:41 +0000

In reply to Crystal.

Crystal,

Just get ready for a new addiction. 🙂

By: Crystal

Crystal — Wed, 27 Nov 2013 14:25:52 +0000

Sounds really good. I might have to try these!

By: Joann Thiessen

Joann Thiessen — Wed, 27 Nov 2013 14:23:48 +0000

The first time I heard of this candy was mid 1960’s. They just called them Bon Bons. Then when I married in 1982, my husbands family called them Buckeyes. It was only later that I heard them called Martha Washington candy. It always amazing that the same recipe can have so many names.

By: Jackie Garvin

Jackie Garvin — Wed, 27 Nov 2013 13:57:11 +0000

In reply to Maureen | Orgasmic Chef. I'm sure Mrs. Washington had some help cooking.