Description
Martha Washington Candy is a classic, nostalgic treat combining a rich, buttery coconut and pecan base with chopped maraschino cherries, all coated in smooth melted chocolate. This no-bake recipe creates bite-sized, sweet confections perfect for holiday gifting or special occasions.
Ingredients
Scale
Base Ingredients
- 1 cup butter, melted
- 1 pound powdered sugar (about 4 cups)
- 1 tablespoon vanilla extract
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 10 ounces maraschino cherries, drained, chopped, and patted dry
- 3 cups finely chopped pecans
Coating
- 16 ounces chocolate candy coating (such as melting wafers, almond bark, or similar)
Instructions
- Prepare Cherries: Chop and drain the maraschino cherries thoroughly, then pat them dry with paper towels to remove excess moisture, ensuring the candy won’t be soggy.
- Combine Ingredients: In a large mixing bowl, blend the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and chopped pecans until the mixture is well combined and sticky.
- Chill Mixture: Cover and refrigerate the mixture for at least 2 hours until it firms up and is easy to handle for shaping.
- Shape Candy Balls: Remove the chilled mixture and roll it into 1-inch balls. Place these balls on a tray and return to the fridge for about 20 minutes to firm up further, making them easier to dip.
- Prepare for Coating: Line a baking sheet with parchment paper. Melt the chocolate candy coating according to the package instructions, ensuring it is smooth and fluid for dipping.
- Dip and Coat: Using a fork or dipping tool, dip each ball into the melted chocolate, letting any excess drip off. Place the coated balls onto the prepared baking sheet for setting.
- Set the Chocolate: Allow the chocolate to set at room temperature until firm. For faster setting, refrigerate the candies until the coating hardens completely.
Notes
- Be sure to pat the cherries completely dry to avoid excess moisture which can affect texture.
- Chilling times are important to ensure the mixture firms properly for shaping and coating.
- Store candies in an airtight container in the refrigerator for up to 2 weeks.
- You can substitute pecans with walnuts if preferred.
- For a festive touch, consider using colored chocolate coatings or sprinkles before the chocolate sets.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-Cook
- Cuisine: American
