Description
Martha Washington Candy is a decadent no-bake treat combining sweet maraschino cherries, shredded coconut, crunchy pecans, all enveloped in a rich, chocolate coating. Perfect for holidays, gifting, or any celebratory occasion, these bite-sized confections are easy to prepare and yield a nostalgic, crowd-pleasing dessert.
Ingredients
Units
Scale
Fruit
- 1 cup maraschino cherries, drained and dried
Base Mixture
- 1 cup butter, cubed
- 3 1/2 cups (1 pound box) powdered sugar
- 1 tablespoon vanilla extract
- 2 cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 3 cups pecans, chopped
Coating
- 16 ounces chocolate almond bark (semi-sweet or milk chocolate chips can be substituted)
- Sprinkles, optional
Instructions
- Prepare the Cherries – Coarsely chop the drained and dried maraschino cherries. Pat the pieces with a paper towel to remove any additional juice. Set aside.
- Melt the Butter – In a large microwave-safe bowl, place the cubed butter. Cover with a paper towel and microwave in 30-second intervals until completely melted. Allow the melted butter to cool to room temperature.
- Mix the Filling – Add the powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped pecans, and chopped cherries to the melted, cooled butter. Stir thoroughly to ensure everything is well combined and the pecans and coconut are evenly distributed.
- Chill the Mixture – Transfer the bowl to the refrigerator and let the mixture set for 2 hours. This will help the filling firm up and make it easier to shape.
- Shape the Candies – Using a 1 ½ tablespoon cookie scoop, portion the mixture into balls and place them on a parchment or wax paper-lined rimmed tray.
- Freeze the Candy Balls – Place the tray in the freezer for 30 minutes, or until the balls are firm and easy to handle for dipping.
- Melt the Chocolate – While the candy is freezing, melt the chocolate almond bark (or chocolate chips) in a large microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth and completely melted.
- Dip into Chocolate – Using a fork, dip each frozen candy ball into the melted chocolate. Tap your wrist to remove excess chocolate, then return the coated candy to the parchment-lined tray.
- Decorate – If desired, add sprinkles while the chocolate is still wet. Place the tray in the refrigerator to allow the chocolate to set.
- Store – Store the finished candies in an airtight container at room temperature or in the refrigerator, depending on your preference.
Notes
- Maraschino Cherries: Completely dry cherries to help candies keep their shape and firm up. You can use alcohol-soaked cherries if thoroughly dried.
- Pecans: Substitute with walnuts if preferred, or toast them for a richer flavor. Toast pecans at 350°F for 5–10 minutes until golden and fragrant.
- Coconut: Both sweetened and unsweetened coconut work. Toasting coconut can enhance flavor and texture.
- Chocolate Coating: Almond bark, candy melts, or chocolate chips may be used. Chocolate chips may take longer to set.
- Storage: Store in an airtight container at room temperature for up to 2 weeks or refrigerated for 3–4 weeks.
- Freezing: Freeze candy on a tray, then transfer to a freezer bag or container. Keeps for up to 3 months; thaw in the fridge overnight.
Nutrition
- Serving Size: 1 candy
- Calories: 160
- Sugar: 15g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 8mg
