Why You’ll Love Martha Washington Candies Recipe
This candy recipe is delightfully simple to make yet impressive in flavor and presentation. With familiar pantry ingredients like shredded coconut and powdered sugar blended with chopped cherries and pecans, you get a sweet, chewy center dipped in chocolate that evokes festive memories. The recipe makes a generous batch, perfect for sharing with friends and family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup butter, melted
1 pound powdered sugar
1 tablespoon vanilla extract
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
10 ounces maraschino cherries, drained and chopped
3 cups finely chopped pecans
16 ounces chocolate candy coating (such as melting wafers or almond bark)
Directions
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Chop the maraschino cherries into small pieces, place on paper towels, and blot dry to remove excess moisture.
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In a large bowl, combine melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and chopped pecans until well mixed.
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Refrigerate the mixture for at least 2 hours to firm up.
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Once chilled, form the mixture into balls about 1 inch in diameter and place them back in the refrigerator for 20 minutes.
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Line a baking sheet with parchment paper. Melt the chocolate candy coating according to package directions.
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Dip each ball into the melted chocolate, tapping off excess, and place on the prepared baking sheet to set.
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Allow the chocolate to fully harden at room temperature or in the refrigerator before serving.
Servings and timing
Makes about 60 candies.
Prep time: approximately 15 minutes (plus chilling time).
Variations
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Swap pecans for walnuts or almonds for a different nutty flavor.
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Add a pinch of sea salt to the chocolate coating for a sweet‑salt contrast.
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Roll the chilled balls in extra coconut or finely chopped nuts before dipping for added texture.
Storage/Reheating
Store these candies in an airtight container at room temperature for up to 2 weeks. For longer storage, flash freeze the uncoated balls for about 20 minutes, then transfer to a freezer‑safe bag for up to 3 months. Thaw at room temperature or in the refrigerator before dipping and serving.
FAQs
How do I prevent the cherries from adding too much moisture?
Make sure to drain the maraschino cherries well and blot them dry with paper towels so they don’t make the filling too sticky.
Can I use unsweetened coconut instead of sweetened?
Yes, unsweetened coconut can be used, but the candies may be less sweet and slightly drier in texture.
What type of chocolate works best for coating?
Candy coating wafers or almond bark are recommended because they melt smoothly and set well, but tempered chocolate can also be used.
Do I need special tools to dip the candies?
Dipping tools can help make the process easier, but you can also use a fork or dipping spoon.
Can I make these ahead of time?
Yes, these candies can be made ahead and stored, making them perfect for holiday gifting.
How do I fix the filling if it’s too sticky?
If the mixture feels too sticky to roll, chill it longer or add a bit more powdered sugar to help firm it up.
Is it necessary to chill the filling before shaping?
Yes, chilling helps the filling firm up so you can roll it into balls more easily.
Can I omit the nuts for a nut‑free version?
Yes, you can omit the pecans or substitute with seeds for a nut‑free option.
How should I store leftover dipped candies?
Store dipped candies in an airtight container at room temperature or chilled if your home is warm.
Can I freeze the finished candies?
Yes, fully coated candies can be frozen in an airtight container for longer storage; thaw them gently before serving.
Conclusion
Martha Washington Candies are a classic treat that’s both simple to prepare and rich in flavor. Whether for holiday celebrations or anytime you crave a nostalgic sweet, this recipe delivers chewy, chocolate‑covered goodness that’s sure to impress.
