Martha Washington Candies

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Martha Washington Candies are a delightful treat that blends the sweetness of coconut, the crunch of pecans, and the cherry’s tartness, all wrapped in silky chocolate. They’re not just tasty but also fun to make.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted
  • 2 cups sweetened shredded coconut
  • 1 cup pecans, finely chopped
  • 1 cup maraschino cherries, chopped and patted dry
  • 16 ounces semi-sweet chocolate, chopped (or chocolate candy coating)

Now that you’ve got your ingredients ready, let’s make some candy! This part is fun and easy, so get your hands ready for some mixing, rolling, and dipping into chocolate.

Instructions:

  1. In a large mixing bowl, cream together the softened butter, sweetened condensed milk, and vanilla extract until the mixture is well combined and smooth.
  2. Gradually add in the sifted powdered sugar, stirring continuously until fully incorporated and the mixture is free of lumps.
  3. Fold in the shredded coconut and chopped pecans, mixing until they are evenly distributed throughout the mixture.
  4. Gently stir in the chopped maraschino cherries, ensuring they are well-distributed and the mixture remains thick and cohesive.
  5. Refrigerate the mixture for about an hour, or until it is firm enough to handle without sticking to your hands.
  6. Once chilled, use a spoon or a small cookie scoop to form the mixture into 1-inch balls. Roll them between your palms to smooth out and place on a parchment-lined baking sheet.
  7. Freeze the candy balls for at least 30 minutes to ensure they hold their shape while dipping in chocolate.
  8. Melt the semi-sweet chocolate in a double boiler or in the microwave in 30-second bursts, stirring between each burst until smooth and fully melted.
  9. Using a fork or a chocolate dipping tool, dip each candy ball into the melted chocolate to coat it completely. Let any excess chocolate drip back into the bowl.
  10. Place the coated candies back onto the parchment paper and allow the chocolate to set. This could take a few hours at room temperature, or you can speed up the process by placing them in the refrigerator.
  11. Once the chocolate is firm, the candies are ready to be served. Store them in an airtight container in the refrigerator for up to two weeks.

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