Martha Washington Candy Recipe

Introduction

Martha Washington Candy is a delightful no-bake treat combining sweet coconut, pecans, and cherries, all coated in rich chocolate. This classic candy is perfect for holiday gatherings or whenever you want a simple yet impressive dessert.

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
• 10 ounce (1 jar) maraschino cherries (drained and chopped)
• 1½ cups pecans (chopped)
• 16 ounces chocolate melting wafers

Instructions

1. Step 1: In a large mixing bowl, combine the melted butter and powdered sugar until smooth. Add in the vanilla extract and mix well.
2. Step 2: Stir in the shredded coconut and sweetened condensed milk until evenly mixed.
3. Step 3: Gently fold in the chopped maraschino cherries and pecans until everything is fully combined. The mixture should be thick and sticky.
4. Step 4: 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.
5. Step 5: While the balls are chilling, melt the chocolate wafers according to the package instructions, either using a microwave or a double boiler. Stir until smooth.
6. Step 6: Remove the chilled balls from the refrigerator. Using a fork or dipping tool, carefully dip each ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
7. Step 7: Place the chocolate-coated candies back onto the parchment-lined baking sheet. Once all the candies are coated, chill them in the refrigerator until the chocolate is set, about 10-15 minutes.
8. Step 8: Serve the candies once the chocolate is firm. Store any leftovers in an airtight container.

Tips & Variations

• Use fresh pecans instead of pre-chopped for more texture and flavor.
• For a nuttier twist, substitute pecans with walnuts or almonds.
• Try dark or white chocolate melting wafers for different flavor profiles.
• Chill the candy balls thoroughly before dipping to prevent melting the chocolate coating.

Storage

Store Martha Washington Candy in an airtight container in the refrigerator for up to two weeks. Before serving, allow the candies to sit at room temperature for a few minutes to soften slightly. They can also be frozen for longer storage; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded sweetened coconut?

You can use fresh coconut, but it may alter the texture and sweetness of the candy. If you prefer fresh, consider adding a bit of extra powdered sugar to balance the flavors.

Is it necessary to chill the candy balls before dipping them in chocolate?

Yes, chilling the balls makes them firmer and easier to dip, preventing them from falling apart or melting the chocolate coating.

Martha Washington Candy Recipe

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4.8 from 117 reviews

Martha Washington Candy is a delightful no-bake treat featuring a rich and chewy coconut and cherry center coated in smooth chocolate. This nostalgic candy combines shredded coconut, maraschino cherries, chopped pecans, and sweetened condensed milk, rolled into bite-sized balls and dipped in melted chocolate for a perfect sweet indulgence perfect for holidays and special occasions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 55 minutes
• Yield: About 40 candies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Mix-Ins

• 10 ounce (1 jar) maraschino cherries (drained and chopped)
• 1½ cups pecans (chopped)

Coating

• 16 ounces chocolate melting wafers

Instructions

1. Combine Butter and Sugar: In a large mixing bowl, combine the melted unsalted butter and powdered sugar until the mixture is smooth and fully blended. Add in the vanilla extract and mix thoroughly for consistent flavor.
2. Add Coconut and Condensed Milk: Stir in the shredded sweetened coconut along with the sweetened condensed milk, mixing until the ingredients are evenly incorporated, creating a thick and sticky batter.
3. Fold in Cherries and Pecans: Gently fold the chopped maraschino cherries and chopped pecans into the coconut mixture until everything is fully combined and evenly distributed.
4. Shape into Balls: Using your hands or a small scoop, roll the mixture into 1-inch balls. Place these balls on a baking sheet lined with parchment or wax paper.
5. Chill the Balls: Refrigerate the baking sheet with the balls for about 30 minutes, allowing them to firm up and hold their shape for coating.
6. Melt Chocolate Wafers: While the balls chill, melt the chocolate melting wafers according to the package instructions by using either a microwave in short bursts stirring frequently, or a double boiler until smooth and fully melted.
7. Dip Balls in Chocolate: Remove the chilled balls from the refrigerator. Using a fork or dipping tool, carefully dip each ball into the melted chocolate to coat thoroughly. Allow any excess chocolate to drip off to avoid clumps.
8. Set the Candies: Place the chocolate-coated candy balls back onto the parchment-lined baking sheet. Return them to the refrigerator and chill further for 10–15 minutes until the chocolate hardens completely.
9. Serve and Store: Serve the candies once the chocolate is firm. Store any leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

• You can substitute the sweetened shredded coconut with unsweetened for a less sweet option.
• If desired, chopped walnuts can be used in place of pecans.
• Ensure cherries are well drained and patted dry to avoid excess moisture in the batter.
• Use a silicone baking mat instead of parchment paper for easy cleanup.
• These candies keep well refrigerated for up to 2 weeks.

Keywords: Martha Washington Candy, coconut candy, cherry pecan candy, no-bake candy, homemade chocolate candy, holiday treats