Description
Martha Washington Candy is a rich and delightful no-bake treat featuring a creamy blend of butter, powdered sugar, vanilla, shredded coconut, sweetened condensed milk, maraschino cherries, and pecans, all coated in smooth melted chocolate. Perfect for holiday gatherings and easy to prepare ahead, these bite-sized candies offer a nostalgic, sweet flavor with a crunchy nutty finish.
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, combine the melted butter and powdered sugar until smooth. Add in the vanilla extract and mix well to incorporate.
- Mix Coconut and Condensed Milk: Stir in the shredded coconut and sweetened condensed milk until evenly combined, forming a thick mixture.
- Add Cherries and Pecans: Gently fold in the chopped maraschino cherries and chopped pecans until everything is fully mixed and the mixture is sticky.
- Form Balls and Chill: 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 package instructions, using either a microwave or double boiler. Stir until smooth and completely melted.
- Dip Candies: 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 excess chocolate to drip off.
- Set Chocolate Coating: Place the chocolate-coated candies back onto the parchment-lined baking sheet. Chill in the refrigerator for 10-15 minutes until the chocolate is firm.
- Serve and Store: Serve the candies once the chocolate coating is set. Store leftovers in an airtight container in the refrigerator.
Notes
- Pat the maraschino cherries completely dry before adding to prevent extra moisture that could affect texture.
- Use a small cookie scoop to create evenly sized candies for consistent cooking and presentation.
- Keep candies in a cool spot if serving at room temperature to prevent melting of the chocolate coating.
- Make ahead 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 candies for up to 3 months in a freezer-safe container with parchment paper between layers to prevent sticking.
Nutrition
- Serving Size: 1 piece
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
