Description
Martha Washington Candy is a delightful no-bake treat combining coconut, pecans, maraschino cherries, and sweetened condensed milk, all coated in smooth chocolate. This classic candy is perfect for holiday gatherings or anytime you crave a sweet, chewy, and nutty homemade confection.
Ingredients
Scale
Base 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
Add-ins
- 10 ounce (1 jar) maraschino cherries drained and chopped
- 1½ cups pecans chopped
Coating
- 16 ounces chocolate melting wafers
Instructions
- Combine 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 all flavors.
- Mix in Coconut and Condensed Milk: Stir in the shredded coconut and sweetened condensed milk until the mixture is evenly combined and thick.
- Add Cherries and Pecans: Gently fold in the chopped maraschino cherries and chopped pecans until fully combined, creating a thick and sticky mixture.
- Form Candy Balls: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment or wax paper. Chill in the refrigerator for about 30 minutes until firm.
- Melt Chocolate: While the candy balls chill, melt the chocolate wafers according to package instructions, either in the microwave or using a double boiler. Stir until smooth and glossy.
- 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 coating them completely, letting excess chocolate drip off before placing back on the parchment-lined sheet.
- Chill to Set Chocolate: Once all balls are dipped, chill the chocolate-coated candies in the refrigerator for 10-15 minutes or until the chocolate is fully set and firm.
- Serve and Store: Serve the candies once the chocolate is firm. Store leftovers in an airtight container in the refrigerator.
Notes
- Pat the maraschino cherries completely dry before adding to prevent extra moisture in the mixture.
- Use a small cookie scoop to ensure even-sized candy balls for consistent chilling and coating.
- Keep candies in a cool spot if serving at room temperature to prevent the chocolate from melting.
- Make up to 2 weeks in advance and refrigerate; flavor improves after chilling for a day or two.
- Store candies in an airtight container in the refrigerator for up to 2 weeks.
- Freeze candies up to 3 months using a freezer-safe container with parchment paper between layers to avoid sticking.
Nutrition
- Serving Size: 1 candy
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
