Description
Martha Washington Candy is a nostalgic, no-bake treat featuring a rich combination of coconut, chopped maraschino cherries, pecans, and sweetened condensed milk, all coated in smooth melted chocolate. These bite-sized candies are perfect for holiday celebrations or whenever you crave a sweet, chewy delight.
Ingredients
Scale
Main Ingredients
- 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
- 10 ounce (1 jar) maraschino cherries drained and chopped
- 1½ cups pecans chopped
- 16 ounces chocolate melting wafers
Instructions
- Combine Butter and Powdered Sugar: In a large mixing bowl, combine the melted butter and powdered sugar until smooth. Add in the vanilla extract and mix well.
- Add Coconut and Condensed Milk: Stir in the shredded coconut and sweetened condensed milk until evenly mixed, forming a thick, sticky mixture.
- Fold in Cherries and Pecans: Gently fold in the chopped maraschino cherries and pecans until everything is fully combined.
- 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.
- Melt Chocolate: While the balls are chilling, melt the chocolate wafers according to the package instructions, either using a microwave or a double boiler, stirring until smooth.
- Dip Candy Balls in Chocolate: Remove the chilled balls from the refrigerator. Using a fork or dipping tool, carefully dip each ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
- Chill Coated Candies: Place the chocolate-coated candies back onto the parchment-lined baking sheet. Chill in the refrigerator until the chocolate is set, about 15 minutes.
- Serve and Store: Serve the candies once the chocolate is firm. Store any leftovers in an airtight container in the refrigerator.
Notes
- Pat cherries completely dry before adding to prevent extra moisture that can affect candy texture.
- Use a small cookie scoop to form even-sized candies for consistent coating and presentation.
- Make up to 2 weeks in advance if stored in the refrigerator; flavors improve after chilling for a day or two.
- Store candies in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
- Freeze candies up to 3 months in a freezer-safe container with parchment paper between layers to prevent sticking.
- If serving at room temperature, keep the candies in a cool spot to prevent melting of the chocolate coating.
Nutrition
- Serving Size: 1 candy
- Calories: 160 kcal
- Sugar: 20 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
