Description
Martha Washington Candy is a delightful no-bake treat featuring a luscious blend of coconut, pecans, maraschino cherries, and sweetened condensed milk, all coated in rich melted chocolate. Perfect for holidays or special occasions, these candies are easy to make, chill, and enjoy.
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 incorporate.
- Add Coconut and Condensed Milk: Stir in the shredded coconut and sweetened condensed milk until the mixture is evenly combined and sticky.
- Incorporate Cherries and Pecans: Gently fold in the chopped maraschino cherries and pecans until fully combined, ensuring the mixture is thick enough to shape.
- 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 30 minutes to firm up.
- Melt Chocolate Coating: While the balls chill, melt the chocolate wafers according to package instructions using a microwave or double boiler, stirring until smooth.
- Dip Candies in Chocolate: Remove the balls from the refrigerator and dip each one into the melted chocolate using a fork or dipping tool, ensuring full coverage. Let excess chocolate drip off.
- Set the Coating: Place the chocolate-coated candies back onto the parchment-lined sheet. Chill again for 10-15 minutes until the chocolate is firm.
- Serve and Store: Serve once chocolate is set. Store leftovers in an airtight container in the refrigerator.
Notes
- Pat maraschino cherries completely dry before adding to avoid extra moisture in the mixture.
- Use a small cookie scoop to create uniform-sized candy balls for even chilling and coating.
- If serving at room temperature, keep the candies in a cool place to prevent melting.
- Make candies up to 2 weeks in advance and store in the refrigerator; flavors improve after chilling for a day or two.
- Freeze candies for 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: 50 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: 20 mg
