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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.

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

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

Find it online: https://flavorsbymaya.com/martha-washington-candy-recipe/