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    Orange Crush Cake

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    This Orange Crush Cake is a blast from the past that brings back all the nostalgia with a zesty twist. It’s made with everyone’s favorite fizzy orange drink – Orange Crush soda.

    You may wonder why I’ve styled this cake on astroturf with a game day theme. Well, there’s little more to say than, “It’s football time in Tennessee!” Now, I’m not much of a football game watcher, but my dad and father-in-law are Volunteers for Life (#VFL). And if your blood runs deep orange, you’ll love this cake as much as they do. For non-football fans? You’ll still be all in for this one. It’s a moist, tender cake with the bright, nostalgic flavor of Orange Crush, and the best part? It’s a shortcut recipe! Thanks to white cake mix as a base, it’s a low-effort, high-reward dessert that’s perfect for your next game day or any day.

    The exact origin of Orange Crush Cake is a bit murky, but it appears to have gained popularity in the late 1970s and 1980s, during the height of the “soda cake” craze. During this time, home bakers experimented using soda in cakes and other desserts (remember 7-UP cake?). From there, The combination of cake mixes and soda became a fun way to create light, airy cakes with minimal effort. Orange Crush gained popularity for its bright orange citrusy flavor.

    Liquid Ingredients
    Full disclosure here – this cake uses prepackaged convenience ingredients. This is usually not my style because I love my bakes scratch-made. However, I’m also a huge fan of nostalgic recipes. So I do make concessions when appropriate. This is one of those times.
    First, stir together, eggs, oil, a little orange flavored Jell-O, and Orange Crush soda. All the ingredients should be room temperature. Don’t let this mixture stand for too long, or the gelatin will start to congeal.

    Ready-Made Dry Ingredients
    Next, whisk together one package of white cake mix (dry mix) and one small box of instant vanilla pudding (also the dry mix). Immediately pour the orange mixture into the dry ingredients. Combine on low speed with an electric mixer. I used a hand mixer.
    I also bumped up the orange hue with a smidge of orange food color. Totally optional, but it has to be bright for Big Orange fans.

    Bake at 350°F
    Pour the batter into a greased bundt pan and bake for 50-55 minutes.
    I favor flour-based baking spray for greasing bundt pans, but if you don’t have any, then grease as flour as usual.

    Cool Before Frosting
    Turn the cake out onto a wire rack. The exterior should be well-browned, thanks to all those sugars that caramelize during baking.

    Orange Cream Cheese Frosting
    Cover the entire cake with soft and fluffy cream cheese frosting. It’s flavored with orange extract and vanilla extract, so the flavor is reminiscent of an orange creamsicle.

    Easy Decorating with Sprinkles
    This step is optional, but orange confetti sprinkles feel celebratory. So, this cake could be served as a victory dessert, or a consolation – if things go awry on field. You can find the orange confetti I used right here. I also used white nonpareils for a ‘bubbly’ appearance – a nod to the fizzy orange soda in this recipe.

    I’m so pleased to tell you how soft and tender this cake is. No doubt from that instant pudding in the mix – it always makes bundt cakes fluffier, more tender, with soft texture. I was suspicious of using it as an ingredient at first, but when I used it in this Caribbean Rum Cake my mind was changed.

    This is such an easy cake to make, which means you can throw it together in no time flat. It has a nice orange flavor without being overwhelming. But for me, the appeal is all in the texture. This is not a tough or dense pound cake bundt – it’s very soft, and a pleasure to eat and share!

    Related recipe: Orange Pound Cake

    Orange Crush Cake

    Heather Baird

    This retro Orange Crush Cake is a delicious throwback, featuring the unmistakable flavor of orange soda baked right into the batter. Made in a classic bundt pan, this cake has a light, tender crumb with a sweet citrus zing. The orange cream cheese icing adds a delicious creamy note.This recipe is a true 1980’s gem that uses boxed convenience mixes, such as white cake mix, Jell-O, and instant pudding mix – so add those to your grocery list along with Orange Crush soda!The cake mix, Jell-O, and instant pudding mix are all added to the recipe as dry ingredients. See video for clarity.

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    Prep Time 15 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 10 minutes mins

    Course DessertCuisine American

    Servings 10

    EquipmentStandard size bundt pan
    Ingredients  Cake4 large eggs at room temperature3/4 cup vegetable oil2 tablespoons orange Jell-O3/4 cup orange soda at room temperature13.25 oz. white cake mix 1 box4 oz. instant vanilla pudding mix 1 small boxOrange food color optionalCream cheese frosting1/4 cup unsalted butter4 oz. cream cheese at room temperature1 cup confectioners’ sugar1/2 cup heavy cream1 teaspoon orange extract1 teaspoon vanilla extract2 tablespoons orange confetti sprinkles optional1 tablespoon white nonpareils optional
    Instructions CakePreheat the oven to 350°F. Coat a bundt pan with flour-based baking spray or grease and flour the pan.In a large measuring pitcher with a pour spout (or a large mixing bowl) combine the eggs, oil, and orange Jell-O. Mix well with an electric mixer until combined. Add the orange crush soda. Mix well. Don’t let this mixture stand for too long, because the gelatin will start to set over time. Get right to the dry ingredients.In a large mixing bowl, whisk together the dry cake mix and dry pudding mix. Pour in the orange crush mixture and beat on low speed until well combined.Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick tester inserted comes out clean.Turn out onto a wire rack to cool completely.Cream cheese frostingIn the bowl of an electric mixer, combine the butter and cream cheese. Beat until well combined. Add the confectioners’ sugar and beat until just combined. Pour in heavy cream as you mix on low speed, then beat on high speed until billowy and fluffy. Beat in the extracts.Cover the cooled cake with the frosting; add sprinkles, if using. Store the cake in the refrigerator. Bring to room temperature for best flavor and texture.
    NotesCan I use a different orange soda?
    Yes, but using Orange Crush is what gives this cake its authentic retro flavor. Feel free to try other sodas if you’re curious, though!
    How long does the cake stay fresh?
    Stored in an airtight container, this cake will stay fresh for about 3-4 days.
    Can I make this cake ahead of time?
    Absolutely. You can make the cake a day or two in advance and store it in the refrigerator. It keeps well. 

    Keyword instant vanilla pudding mix, orange crush bundt cake, orange crush cake, orange crush soda, orange extract, orange Jell-O, TN Vols Cake, white cake mix

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Classic Scotcharoos Recipe

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      Quick and easy, classic Scotcharoos! These chewy bar treats have a peanut butter-rice crispy cereal base and a butterscotch-chocolate topping. A dessert that’s as irresistible as it is simple to make!

      Here’s a retro recipe that stands the test of time – classic Scotcharoos! If you’ve never had them before, they’re like a rice crispy treat made with peanut butter topped with a thin layer of melted chocolate and butterscotch. The recipe was developed in the 1960’s, and it was printed on the backs of cereal boxes. While you’ll no longer find it on your box of crispy rice cereal, you will find it right here. These bars are known for being quick and easy. My husband loves them, and the entire recipe from start to finish takes about 30 minutes to make.

      The original recipe is attributed to Kellogg’s – which makes complete sense because they are the company behind Rice Krispies cereal. Like the ubiquitous, marshmallowy Rice Krispies Treats recipe, Scotcharoos were a promotional effort to inspire new and creative uses for the cereal. I’m not sure why they’re not as popular as original Krispies Treats – I think they’re better!
      Easy as these are to make, there are a couple of important things to remember while preparing them. Let’s get into it.

      Peanut Butter Coating
      Into a medium saucepan, place brown sugar, corn syrup, peanut butter, and a little unsalted butter. Cook over medium heat until melted. Important thing #1: DO NOT BOIL. Stir everything together as it melts. When it all looks smooth, cook until bubbles start simmering around the edge of the saucepan, then remove it. You can see this action in the video just above the recipe card. Stir in vanilla extract and salt.
      If you’re one of those people who can’t stand the thought of using corn syrup in any recipe, then there are some alternatives. However, these subs will change the flavor and texture slightly. Honey, golden syrup, and brown rice syrup could all work as a binder and sweetener here. Light corn syrup – although much maligned – is a natural syrup from corn and a useful ingredient in baking, pastry, and candy-making. I use it when appropriate – classic Scotcharoos use corn syrup for that perfect chew.

      Coat the Cereal
      Place 6 cups of crispy rice cereal in your largest mixing bowl. Then, pour in the melted peanut butter mixture. Mix well, turning the cereal over repeatedly with a rubber spatula to coat all of the cereal pieces.

      Into a 13×9 Pan
      Line a 13×9-inch pan with foil or parchment paper, and pour in the coated cereal. Important thing #2: PACK LIGHTLY, NOT TIGHTLY. Spread the cereal evenly then tamp it down with the back of a rubber spatula. Don’t pack it down under flat palms. This will compress the cereal and it will lose its airy puffed texture. It’s also a little harder to remove from the pan once set – a light touch is needed here!

      Butterscotch Swirl
      To swirl, or not to swirl? Well, that’s totally up to you. The OG ‘back of the box’ recipe instructs a simple melting of both chocolate chips and butterscotch chips stirred together. This is the easiest way to go. You’ll have what looks like a chocolate layer on top, with surprise butterscotch flavor incorporated.
      But if you’d like to add a little visual pizzazz, melt the chips separately (the microwave is good for this). Mix about 1/3 of the melted butterscotch into the melted chocolate; spread onto the peanut butter cereal layer. Then transfer the remaining butterscotch chips to a piping bag or a zip top bag. Snip a hole in the end and drizzle on the melted butterscotch. Swirl together using a skewer or butter knife. (See video for this action.)

      Chill Until Set
      Refrigerate the bars for about 30 minutes, or until the top is no longer shiny. It should be matte and the solid block of cereal should lift easily from the pan.

      Cut into 24 squares using a large, sharp chef’s knife. In between each slice, I warmed my knife in a glass of hot water, wiped dry, then cut. It’s an extra step but it makes for clean edges on the Scotcharoos.

      I can’t believe it’s taken me so long to post these here! The name alone conjures a lot of nostalgic feelings – perhaps most for those in the Midwest, where this recipe was – and remains – at its peak popularity. For some reason, they were not as popular in the south, and as a southerner (eyeing all that peanut butter) that surprises me. Enjoy!

      Related recipe: Salty-Sweet Peanut Butter Marshmallow Pretzel Treats

      Scotcharoos Recipe

      Heather Baird

      This quick and easy dessert bar recipe is nostalgic favorite. Created in the 1960’s by Kellogg’s, it has remained a favorite for decades. Made with crisp rice cereal, peanut butter, chocolate chips and butterscotch chips, it is reminiscent of Rice Krispies treats – but better! See recipe notes or substitutions.

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      Prep Time 10 minutes minsCook Time 5 minutes mins30 minutes hands off/chill time 30 minutes minsTotal Time 45 minutes mins

      Course DessertCuisine American

      Servings 24

      EquipmentRubber spatulaAluminum foil or parchment paper
      Ingredients US CustomaryMetric 6 cups Rice Krispies cereal3/4 cup light brown sugar lightly packed1 1/4 cups creamy peanut butter such as JIF1 cup light corn syrup see note for substitutions2 tablespoons unsalted butter room temperature1 teaspoon vanilla extract1/2 teaspoon fine grain sea salt1 cup semisweet chocolate chips1 cup butterscotch chips2 tablespoons sunflower oil or vegetable oil
      Instructions Line a 13×9 inch baking pan with foil or parchment paper that overhangs two sides. If using foil, spritz lightly with nonstick cooking spray or lightly butter.Place the 6 cups of rice cereal in your largest mixing bowl; set aside.In a medium sauce pan, combine the brown sugar, peanut butter, corn syrup, and butter. Cook over medium heat until all the ingredients are melted together. When the sugar is melted and the mixture is smooth, cook just until bubbles start to simmer around the edges of the pan, about 2-4 minutes. Do not bring this mixture to a full boil or the bars will be too hard.Remove the pot from the heat and stir in the vanilla extract and salt. Stir well with a rubber spatula.Pour the mixture into the bowl of rice cereal and mix well with a rubber spatula, turning the cereal over repeatedly to completely coat all of the rice.Pour the mixture into the prepared pan, spread evenly and tamp down lightly using the back of the rubber spatula. Do not pack firmly! Just lightly press as to not compress the texture of the cereal.Place the semisweet chips and butterscotch chips in two separate microwave-safe bowl. Add 1 tablespoon of oil into each of the bowls. Microwave each bowl at 100% power in 30 second increments until the mixture is melted and smooth. The oil will thin the texture of the chips, making them easier to swirl together.Pour about 1/3 of the melted butterscotch into the melted chocolate; stir to combine well. Spread this mixture onto the warm cereal mixture in the pan.Place the remaining melted butterscotch into a piping bag or a zip top bag with a hole snipped in the end. Pipe lines of butterscotch lengthwise on top of the chocolate layer. Use a skewer or a knife to swirl the butterscotch and chocolate mixture together. (See video for visual.)Transfer the bars to the refrigerator to set for 30-45 minutes.Remove the bars from the pan with the overhanging liner. Cut into 24 pieces. Store airtight. Bars will keep at room temperature for about 5 days.
      NotesSkip the Swirl: For an easy topping, simply combine the semisweet and butterscotch chips in a large microwave-safe bowl. (Omit oil.) Heat at 100% power in 30 second increments until melted with no lumps. Spread over the bars.
      Corn Syrup Alternatives: I’ve seen others that have had success with honey, golden syrup, and brown rice syrup in this recipe, but I have not tested them in my own kitchen. Flavor and texture will vary from the original.
       

      Keyword 13×9, butterscotch chips, classic dessert bars, creamy peanut butter, dessert bars, no bake dessert, retro recipe, Rice Krispies cereal, Scotcharoos, semisweet chocolate chips

      You may also enjoy: LEGGI TUTTO

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      Easy No-Bake Mimosa Pies in Glasses

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      Serve up some brunch time fun with these Easy No-Bake Mimosa Pies in pretty glasses. A cup of chilled champagne is stirred right into the zesty orange pie filling.

      I’ve had brunch on my mind with Mother’s Day coming up. My regular menu needs a refresh, so I created a brand new recipe based on an old nostalgic favorite. First, can we all agree that the unofficial cocktail of brunch would have to be the mimosa? I think so.

      This recipe gives me all the Betty Draper vibes. It’s based on a mid-century recipe called Creamy Jell-O Pie. If you’ve ever made it, then you know it’s practically mousse in a pie crust. In fact, you could probably omit the crust in this recipe and just serve it as mousse. But since I love a graham crust, I patted some buttered crumbs into the bottom of each pretty dessert glass.
      The filling starts with a 3 oz. box of orange Jell-O. You probably already know the first step of making Jell-O is dissolving it in hot water. The second step is adding cold water, but instead, we’re adding chilled sparkling wine or champagne. Mix it up well and fold it together with freshly whipped cream.

      Pour the filling over the crust, chill, and garnish. It’s so easy! And there’s no mistaking its inspiration with all that champagne flavor sparkling through.

      Talk about fluffy! For the best, and tastiest results get Jell-O brand gelatin with no artificial sweeteners or high fructose corn syrup. It’s easy to find because it says this right on the box in a big green bubble. I don’t often use convenience foods in my baking, but I honestly appreciate Jell-O’s versatility. There’s a reason it’s been around for so long!
      Served in footed glasses, these easy no-bake mimosa pies look beautiful presented together on a serving tray. If you’d rather enjoy this as pie you can slice, the filling can be poured into a 9-inch graham cracker pie crust.

      Easy No-Bake Mimosa Pies in Glasses

      Heather Baird

      Serve up some brunch time fun with these Easy No-Bake Mimosa Pies in pretty glasses. A cup of chilled champagne is stirred right into the zesty orange pie filling.
      See my variations for an alcohol-free version and an Orange Creamsicle version in the recipe notes.

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      Prep Time 25 minsTotal Time 25 mins

      Course DessertCuisine American

      Servings 6

      Ingredients US CustomaryMetric Pie crust3/4 cup graham cracker crumbs2 tablespoons unsalted butter meltedMimosa filling1 small box orange Jell-O 3 oz.2/3 cup boiling water1 cup chilled champagne or sparkling white wine1 cup heavy whipping cream3 tablespoons granulated sugarGarnishes1/2 cup heavy cream2 tablespoons granulated sugar6 fresh orange wedgesZest of one orange6 mint sprigs
      Instructions Pie crustStir together graham cracker crumbs and melted butter in a medium bowl. Mash together with a rubber spatula until the crumbs are completely coated and resemble wet sand.In the bottom of six footed dessert glasses or cups (about 8 oz. each), divide the crumbs between the glasses (this will be slightly more than 2 tablespoons of buttered crumb per glass). Tamp down gently with a spoon or the bottom of a shot glass. Refrigerate while you work on the pie filling.Mimosa fillingCombine the orange Jell-O and boiling water in a large bowl. Whisk together until the Jell-O is dissolved. Add in the chilled champagne/wine and whisk again until combined and slightly thickened.Place 1 cup heavy cream in the bowl of an electric mixer fitted with the whip attachment. Beat until soft peaks form. Add dissolved Jell-O mixture to the whipped cream and fold together until creamy and consistent with no white streaks remaining. Divide the mixture between dessert cups, filling them within 1-inch of the top of the glasses. Refrigerate until firm, about 3-4 hours.GarnishesBeat the heavy cream in the bowl of an electric mixer while gradually adding the granulated sugar. Beat until stiff peaks form. Dollop or pipe whipped cream on top of the set pie filling. Sprinkle orange zest over cups. Stand an orange wedge upright into the whipped cream and place mint sprigs beside the orange slices.Refrigerate until ready to serve.
      NotesFor an alcohol-free version of this dessert, use white sparkling grape juice in place of the champagne.
      Creamsicle version: Replace the champagne with an equal amount of cream soda. Add 1 teaspoon vanilla extract to the pie filling. Garnish with whipped cream.
      The crust, filling and whipped cream topping can be made and assembled 2 days in advance. Garnish with the zest, mint, and fresh orange slices just before serving.

      Keyword heavy cream, orange Jell-O, pink champange pastry cream

      You may also enjoy: LEGGI TUTTO

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      Old Fashioned Chocolate Cobbler

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      Made with mostly pantry staples, this chocolate cobbler comes together quickly for a warm and comforting dessert. Serve with generous scoops of vanilla ice cream.

      Chocolate cobbler is one of those old-school recipes that has endured for decades because of its genius simplicity and seemingly magical transformation in the oven. It is also one of the most deliciously warm and comforting desserts you’ll ever find. It’s easy enough to throw together on a weeknight, but you’ll want to make it for company. It’s good any time of year, but it’s especially good to tuck into on a cold winter’s night.

      This cobbler is made using lots of dry pantry staples, milk, and butter. Eggs are conspicuously missing, but that’s what makes this dish cobbler instead of cake. 

      If you have considerations for Veganuary (which is a popular thing, I hear!) this recipe can easily be altered. Butter could be swapped for Earth Balance ‘buttery sticks’ (margarine) and milk for oat or another plant-based milk. Also be sure your chocolate chips are a dairy-free brand such as Enjoy Life.

      The first step is easy enough and familiar to studied cobbler makers – melt the butter in the baking dish in a preheated oven. Next you’ll stir together the base ingredients predictably enough: add wet to dry. It’s the moment when you remove the dish from the oven and begin dolloping the batter over the butter that you may start to question things. 

      Yes, it’s a lot of butter.  No, you’re not doing anything wrong. My advice is to be at peace with this step and know the end result will make you happy and feed your soul. 

      Another layer, a dry mixture of sugar and cocoa is sprinkled over the batter and will help form the cobbler crust. 

      The final step before the cobbler bakes is to pour boiling water over everything in the dish, which sounds totally bananas, but it works. No stirring allowed! All of those layers will transform in the oven to a crackled, chewy crust with chocolate pudding hidden underneath.

      There will be a bit of jiggle to the cobbler when it comes out of the oven, and you don’t have to worry about the middle being underdone – remember, there are no eggs in this dish. It’s supposed to be completely ooey-gooey underneath that crackled crust.

      The cobbler will need to cool slightly before digging in. The pudding underneath will be molten and too hot to eat at first. This dish is best served warm with scoops of vanilla ice cream which cuts the richness and creates pools of cold cream over the warm chocolate pudding (swoon). If you don’t have any ice cream, then freshly whipped cream is lovely, too. 

      [click to print]
      Old Fashioned Chocolate Cobbler
      Yields 8-10 servings3/4 cup (1 1/2 sticks, 185g) salted butter
      1 cup (120g) self-rising flour *see recipe notes
      1/2 cup (3 oz.) semisweet chocolate chips
      3/4 cup (160g) packed light brown sugar, divided
      1 cup (200g) granulated sugar, divided
      7 tablespoons (67.5g) unsweet dark cocoa powder, divided
      1/2 cup (120 ml) whole milk
      1 tablespoon vanilla extract
      1 1/2 cups (360 ml) boiling water
      Vanilla ice cream to servePreheat the oven to 350°F.Place the butter in an 11×7-inch baking dish (or similar size such as 8×8 square, I used a 1 1/2-quart round dish). Place the dish in the oven until the butter melts completely, about 5-7 minutes. Remove from the oven.In a medium bowl, stir together the flour, chocolate chips, 1/2 cup (105 g) of the brown sugar, 1/3 cup (65g) of the granulated sugar, and 2 tablespoons (30g) of the cocoa. In a separate measuring pitcher with a pour spout, combine the milk and vanilla; mix well. Pour the wet ingredients into the dry and stir until batter forms with no streaks of flour remaining.Dollop the batter over the melted butter in the pan but do not stir. The batter will sink and the butter will pool to the top.In a medium bowl, stir together the remaining 5 tablespoons (37.5 g) of cocoa, 1/4 cup (55g) of brown sugar, and 2/3 cup (135g) of granulated sugar. Whisk to combine. Sprinkle evenly over the batter in the baking dish. Do not stir.Gently pour the boiling water over the layered mixture in the pan. Do not stir.Bake for 35-40 minutes or until the crust is formed and set on top. Cobbler may jiggle a little when removed from the oven, this is normal. Let cool slightly before portioning warm cobbler to dishes; top with scoops of vanilla ice cream.Cover leftovers and store in the refrigerator. Re-warm bowls of cobbler in the microwave, or reheat ramekins of cobbler in a preheated oven for 10 minutes.Notes:
      If you don’t have salted butter, add a pinch of salt to the batter.If you don’t have self-rising flour on hand, combine 1 cup of all-purpose flour, 1 1/2 teaspoons of baking soda and 1/4 teaspoon salt in a small bowl. Whisk to combine. Use in place of self-rising flour in this recipe.
      link Old Fashioned Chocolate Cobbler By Heather Baird Published: Tuesday, January 12, 2021Tuesday, January 12, 2021Old Fashioned Chocolate Cobbler Recipe LEGGI TUTTO

    • in Recipes

      Martha Washington Candy

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      Retro recipes don’t get any better than this! This candy has rich history to match its flavor with creamy coconut and pecan filling. 
      This old fashioned candy has been around for ages, but not quite as far back as its namesake. It’s something your grandma might have made. It originated in Pennsylvania, but it has come to be a southern favorite – mostly because we’ll eat anything if it has a can of sweetened condensed milk in it. 

      When I first made this candy I didn’t know its history, and pondered the fact that coconut, which is a main ingredient, didn’t arrive in the United States until late 1800s – long after Mrs. Washington’s time. It turns out that these candies originated from The Martha Washington Candies Company by purveyor Elie Sheetz, which was a confectionery during the early 1900s. The business thrived until the Great Depression, when most shops closed. This recipe survived and has been handed down for generations!

      Like most handed down things, this recipe can vary slightly according to its origin within a family (or community), but most all of them have sweetened condensed milk, coconut, and pecans. The version I like most has chopped maraschino cherries folded into the filling. 

      The filling is rolled into balls and chilled, then enrobed in chocolate. When the candy comes to room temperature, the centers become soft and gooey. These little morsels are small but potent!

      This recipe makes quite a lot of candy, and the first pieces you dip may look a little imperfect until you get a little practice. (Taste-test those first ones, and you’ll eat the evidence!) The more perfect pieces can be placed in mini cupcake wrappers, bagged in cellophane, and tied with gift tags for lovely holiday gifts! 
       
      Martha Washington Candy[Click for Printable Version]
      Yields about 5 dozen candies1 lb. powdered sugar
      1 cup or 2 sticks unsalted butter, (227 grams) melted
      1 tablespoon vanilla extract
      14 oz. package (396 grams) sweetened shredded coconut
      14 oz. can (396 grams) sweetened condensed milk
      3 cups (327 grams) chopped pecans
      10 oz. jar (283 grams) maraschino cherries, drained and chopped
      2 lb. chocolate candy coating (such as chocolate almond bark)
      Optional: 4 oz. white chocolate, meltedLine at least two baking sheets with parchment paper.Stir together powdered sugar, melted butter, vanilla, coconut, sweetened condensed milk and pecans in a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Fold in chopped cherries, and refrigerate mixture for at least two hours or overnight.Using a small cookie scoop (4 teaspoon capacity), portion mixture and roll into balls between your palms. Place onto prepared baking sheets. Chill balls until firm, about 20 minutes.Once candies are firm, break apart chocolate coating and place in a microwave-safe bowl. Heat at 30 second increments, stirring well between heating, until the mixture is smooth and glossy. Dip and roll balls in melted chocolate with forks, and shake off excess. Place back on baking sheets and allow to set until firm. 

      If using, place melted white chocolate in a zip top bag with a tiny hole cut in one corner; drizzle over set candy. Let stand until set. Transfer candies to an airtight container. Candies will keep up to a week if kept refrigerated in the container.

      link Martha Washington Candy By Heather Baird Published: Saturday, December 12, 2020Saturday, December 12, 2020Martha Washington Candy Recipe LEGGI TUTTO