Description
Martha Washington Candy is a sweet, rich treat featuring a creamy coconut and cherry mixture coated in smooth chocolate. Perfect for holiday gatherings or as a delightful homemade confection, these bite-sized candies combine shredded coconut, maraschino cherries, pecans, and sweetened condensed milk, all dipped in melted chocolate for a luscious finish.
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
- Mix Base Ingredients: In a large mixing bowl, combine the melted butter and powdered sugar until smooth. Add in the vanilla extract and mix well to ensure all ingredients are evenly incorporated.
- Add Coconut and Condensed Milk: Stir in the shredded coconut and sweetened condensed milk until the mixture is evenly combined, creating a thick and sticky consistency.
- Incorporate Cherries and Pecans: Gently fold in the chopped maraschino cherries and chopped pecans ensuring an even distribution throughout the mixture.
- Form Candy Balls: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment or wax paper. Chill the balls in the refrigerator for about 30 minutes or until firm to set their shape.
- Melt Chocolate: While the balls chill, melt the chocolate wafers using a microwave in short bursts or a double boiler, stirring until the chocolate is smooth and fully melted.
- Dip Candies in Chocolate: Remove the chilled balls from the fridge. Using a fork or dipping tool, carefully dip each ball into the melted chocolate, making sure it is fully coated. Let excess chocolate drip off.
- Set Chocolate Coating: Place the chocolate-coated candies back onto the parchment-lined baking sheet. Chill in the refrigerator for 10 to 15 minutes until the chocolate coating is firm and set.
- Serve and Store: Serve the candies once the chocolate has hardened. Store leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- Pat cherries completely dry before adding to avoid extra moisture that could make the mixture too soft.
- Use a small cookie scoop to form uniform and evenly sized candy balls for consistent cooking and presentation.
- Keep candies in a cool spot if serving at room temperature to prevent melting of the chocolate coating.
- Make-Ahead: These candies can be made up to 2 weeks in advance when stored properly in the refrigerator.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 weeks.
- Freezing: For longer storage, freeze candies up to 3 months in a freezer-safe container with parchment paper between layers to prevent sticking.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
