Description
Martha Washington Candy is a delightful no-bake treat featuring a rich blend of coconut, pecans, maraschino cherries, and sweetened condensed milk, all coated in smooth melted chocolate. Perfectly sweet and nutty, these bite-sized candies are easy to make and ideal for gifting or enjoying as a festive snack.
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
- Prepare the base mixture: In a large mixing bowl, combine the melted butter and powdered sugar until smooth. Add vanilla extract and mix well to incorporate.
- Add coconut and condensed milk: Stir in shredded coconut and sweetened condensed milk until the mixture is evenly combined and thick.
- Fold in cherries and pecans: Gently fold in the chopped maraschino cherries and pecans until the mixture is fully combined and sticky.
- Form into balls and chill: Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes until firm.
- Melt chocolate coating: While chilling, melt the chocolate wafers using a microwave or double boiler, stirring until smooth and fully melted.
- Dip candy balls in chocolate: Remove chilled balls from fridge. Using a fork or dipping tool, dip each ball fully into melted chocolate, letting excess drip off.
- Set and chill again: Place chocolate-coated candies back on parchment-lined sheet and refrigerate for 10-15 minutes until the chocolate is set.
- Serve and store: Serve once the chocolate coating is firm. Store leftovers in an airtight container in the refrigerator.
Notes
- Pat maraschino cherries completely dry before adding to reduce moisture and prevent mixture from becoming too wet.
- Use a small cookie scoop for uniform candy balls to ensure even coating and presentation.
- Keep candies in a cool spot if serving at room temperature to prevent chocolate from melting.
- Make up to 2 weeks in advance and refrigerate; flavors improve after resting 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.
Nutrition
- Serving Size: 1 candy
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
