Description
Martha Washington Candy is a delightful no-bake treat combining sweetened coconut, luscious maraschino cherries, pecans, and creamy chocolate. These rich, bite-sized candies are perfect for holiday gatherings or anytime you crave a nostalgic homemade sweet.
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 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 incorporate all ingredients.
- Add Coconut and Condensed Milk: Stir in the shredded sweetened coconut and sweetened condensed milk until the mixture is evenly mixed and sticky.
- Fold in Cherries and Pecans: Gently fold in the chopped maraschino cherries and chopped pecans, ensuring everything is fully combined for a thick, sticky mixture.
- Form Balls and Chill: Roll the mixture into 1-inch balls and arrange them on a baking sheet lined with parchment or wax paper. Chill in the refrigerator for about 30 minutes until firm.
- Melt the Chocolate: While the balls chill, melt the chocolate wafers according to package directions using a microwave or double boiler. Stir until smooth and glossy.
- 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, fully coating it. Let any excess chocolate drip off.
- Set the Coating: Place the chocolate-coated candies back onto the parchment-lined baking sheet. Chill again in the refrigerator for 10-15 minutes, or until the chocolate has fully set.
- Serve and Store: Serve once the chocolate is firm. Store any leftovers in an airtight container in the refrigerator.
Notes
- Pat maraschino cherries completely dry before adding to prevent excess moisture that can affect texture.
- Use a small cookie scoop to ensure even-sized candies for consistent chilling and coating.
- Keep candies in a cool spot if serving at room temperature to prevent melting of the chocolate coating.
- Make up to 2 weeks in advance; flavors improve after chilling for a day or two.
- Store candies in an airtight container in the refrigerator for up to 2 weeks.
- Freeze up to 3 months in a freezer-safe container with parchment paper between layers to prevent sticking.
