Description
Martha Washington Candy brings back memories of holiday baking with every creamy, crunchy bite. Sweet coconut-pecan filling packed with maraschino cherries gets enrobed in smooth chocolate for the perfect bite-sized treat. No oven needed – just mix, chill, and dip.
Ingredients
Scale
- 1 lb (4 cups) powdered sugar, sifted
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 14 oz can sweetened condensed milk
- 14 oz bag sweetened flaked coconut (about 5 cups)
- 3 cups pecans, finely chopped
- 10 oz jar maraschino cherries, drained well and chopped (about 1 cup)
- 1 tablespoon pure vanilla extract
- 16–24 oz chocolate candy coating (CandiQuik, almond bark, or good milk chocolate)
- 1 teaspoon vegetable shortening (optional, helps chocolate flow smooth)
Instructions
- Prep Your Workspace (5 Minutes): Line two baking sheets with parchment paper. Chop drained maraschino cherries into small pieces (¼-inch) and pat dry with paper towels. Finely chop pecans (pulse in food processor).
- Cream Butter & Condensed Milk (3 Minutes): In large bowl or stand mixer, beat softened butter 1 minute until creamy. Add sweetened condensed milk and vanilla. Beat on medium until smooth and lump-free (2 minutes). Scrape bowl sides.
- Add Powdered Sugar Gradually (3 Minutes): With mixer on low, add powdered sugar 1 cup at a time. Mixture thickens dramatically. Once all sugar incorporated, beat on medium 1 minute until stiff dough forms.
- Fold in Flavor Jewels (5 Minutes): By hand, fold in coconut flakes, chopped pecans, and cherries. Use sturdy spoon or gloved hands. Dough sticky but holds shape when squeezed.
- Shape into Balls (15-20 Minutes): Pinch off 1-tablespoon portions (golf ball size). Roll firmly between palms into smooth 1-inch balls. Place 1-inch apart on prepared sheets. Wet hands occasionally prevent sticking.
- First Chill (30-60 Minutes): Freeze balls 30 minutes OR refrigerate 1 hour until very firm. Chilling makes dipping foolproof.
- Melt Chocolate Coating (3 Minutes): Melt chocolate coating in microwave (30-second bursts, stirring well) OR double boiler. Stir in shortening if using. Keep warm (90-100°F).
- Dip Candies (20-30 Minutes): Working in batches, remove 12 balls from fridge. Drop one into chocolate. Use fork lift, tap gently remove excess. Slide onto clean parchment. Repeat quickly.
- Let Chocolate Set (1-2 Hours): Room temperature works best. Refrigerate only if humid. Chocolate develops pretty snap after 24 hours.
Notes
Recipe Success Tips:
- Room temp butter creams smoothly
- Dry cherries prevent weepy filling
- Freeze before dipping = no melting mess
- Finely chop pecans (pea-sized)
- Candy coating > baking chocolate (no tempering)
- Shortening prevents thick coating
Storage: Airtight container room temp: 2 weeks | Refrigerator: 1 month | Freezer: 6 months
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 candy
- Calories: 120
- Sugar: 13g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg