Description
Martha Washington Candy is a delightful no-bake treat featuring a rich blend of shredded coconut, sweetened condensed milk, maraschino cherries, pecans, and creamy chocolate coating. Perfect for holidays or special occasions, these bite-sized candies offer a sweet, chewy center with a smooth chocolate exterior.
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, blend the melted unsalted butter and powdered sugar until the mixture is smooth and well combined. Add the vanilla extract and stir thoroughly to incorporate.
- Add Coconut and Condensed Milk: Mix in the shredded sweetened coconut and sweetened condensed milk evenly until the mixture becomes thick and sticky.
- Fold in Cherries and Pecans: Gently fold the chopped maraschino cherries and pecans into the mixture ensuring everything is fully combined for consistent texture and flavor.
- 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 the balls in the refrigerator for about 30 minutes or until firm.
- Melt Chocolate: While the balls chill, melt the chocolate wafers using either a microwave or double boiler, stirring frequently until the chocolate is smooth and ready for dipping.
- Dip Candies in Chocolate: Remove the chilled balls and, using a fork or dipping tool, dip each ball into the melted chocolate to fully coat them. Allow any excess chocolate to drip off before placing them back onto the parchment-lined sheet.
- Set Chocolate and Serve: Refrigerate the chocolate-coated candies for 10-15 minutes or until the chocolate is set and firm. Serve chilled or at room temperature, storing leftovers in an airtight container.
Notes
- Pat the maraschino cherries completely dry before adding to prevent excess moisture, which can affect texture.
- Use a small cookie scoop for evenly sized candies, which ensures consistent chilling and coating times.
- Keep the candies in a cool spot if serving at room temperature to prevent the chocolate from melting.
- Make up to 2 weeks in advance and store in the refrigerator; the flavors often improve after chilling for a day or two.
- Store candies in an airtight container in the refrigerator for up to 2 weeks for best freshness.
- Freeze candies up to 3 months in a freezer-safe container with parchment paper between layers to prevent sticking.
Nutrition
- Serving Size: 1 candy
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
