Description
Martha Washington Candy is a nostalgic, no-bake treat featuring a rich blend of coconut, maraschino cherries, pecans, and sweetened condensed milk, all coated in smooth chocolate. These bite-sized delights are perfect for holiday gatherings or as a sweet homemade gift.
Ingredients
Scale
Candy Base
- 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
- Prepare the Base: 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 ingredients evenly.
- Add Coconut and Condensed Milk: Stir in the shredded coconut and sweetened condensed milk until the mixture is evenly mixed and has a sticky consistency.
- Mix in Cherries and Pecans: Gently fold in the chopped maraschino cherries and pecans, ensuring everything is fully combined into a thick, sticky mixture.
- Form the 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 the Chocolate: While the balls are chilling, melt the chocolate wafers using the microwave or a double boiler according to package instructions, stirring until smooth.
- Coat the Balls: Remove the chilled balls from the refrigerator. Using a fork or dipping tool, carefully dip each ball into the melted chocolate to fully coat. Allow any excess chocolate to drip off before placing back on the parchment-lined baking sheet.
- Set the Chocolate: Chill the chocolate-coated candies in the refrigerator until the chocolate is firm, about 10-15 minutes.
- Serve and Store: Serve the candies once the chocolate has set. Store any leftovers in an airtight container in the refrigerator.
Notes
- Pat maraschino cherries completely dry before adding to prevent extra moisture in the mixture.
- Use a small cookie scoop for uniformly sized candies, making rolling easier and more consistent.
- Keep candies in a cool place if serving at room temperature to prevent chocolate from melting.
- Make up to 2 weeks in advance and store in the fridge; 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 up to 3 months in a freezer-safe container with parchment paper between layers to prevent sticking.
Nutrition
- Serving Size: 1 piece
- 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: 2 g
- Cholesterol: 20 mg
