Description
Martha Washington Candy is a delightful no-bake treat featuring a rich coconut and cherry mixture coated in smooth chocolate. Perfectly sweet with a touch of vanilla and crunchy pecans, these bite-sized candies are easy to make and ideal for holiday gifting or a special dessert.
Ingredients
Scale
Base Mixture
- 1½ sticks unsalted butter melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups shredded coconut sweetened
- 14 ounce (1 can) sweetened condensed milk
Add-ins
- 10 ounce (1 jar) maraschino cherries drained and chopped
- 1½ cups pecans chopped
Coating
- 16 ounces chocolate melting wafers
Instructions
- Combine Butter and Sugar: In a large mixing bowl, combine the melted butter and powdered sugar until smooth. Add in the vanilla extract and mix well to blend all ingredients thoroughly.
- Add Coconut and Condensed Milk: Stir in the shredded sweetened coconut and sweetened condensed milk until the mixture is evenly combined, forming a thick and sticky consistency.
- Incorporate Cherries and Pecans: Gently fold in the chopped maraschino cherries and chopped pecans until everything is fully mixed and distributed through the base mixture.
- Form Candy Balls: Roll the mixture into 1-inch balls and arrange them on a baking sheet lined with parchment or wax paper. Chill the balls in the refrigerator for about 30 minutes, or until firm.
- Melt Chocolate: While the balls chill, melt the chocolate wafers using a microwave or double boiler as per package instructions. Stir the chocolate until smooth and ready for dipping.
- Dip Candies in Chocolate: Remove the chilled candy balls from the refrigerator. Using a fork or dipping tool, carefully dip each ball into the melted chocolate, ensuring full coverage. Allow any excess chocolate to drip off before placing them back onto the parchment-lined baking sheet.
- Set the Chocolate Coating: After all candies are coated, chill them in the refrigerator for 10-15 minutes, or until the chocolate is completely set and firm.
- Serve and Store: Serve the Martha Washington candies once the chocolate is firm. Store leftovers in an airtight container in the refrigerator.
Notes
- Pat the maraschino cherries completely dry to prevent adding extra moisture that could affect the candy's texture.
- Use a small cookie scoop for uniform candy ball sizes and easier rolling.
- If serving at room temperature, keep candies in a cool area to avoid chocolate melting.
- Make the candies up to 2 weeks in advance and store in the refrigerator; flavors improve after chilling for a day or two.
- Freeze candies in a freezer-safe container with parchment paper between layers for up to 3 months to avoid sticking.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
