Martha Washington Candies

Why You’ll Love This Recipe

Martha Washington Candies are a crowd-pleasing dessert that brings together delicious, high-quality ingredients in an easy-to-make treat. Their rich flavor and texture come from the perfect combination of coconut, chopped pecans, sweetened condensed milk, and maraschino cherries—all enveloped in a coating of smooth, melted chocolate. These candies are not only a great choice for the holidays but also make fantastic gifts that are sure to impress. The best part? They are simple to prepare, so you don’t need to spend hours in the kitchen to achieve a decadent candy that looks as if it came from a professional chocolatier. With the holidays around the corner, Martha Washington Candies are a must-make addition to your seasonal treats.

this Recipe

Ingredients

• 1 cup butter, melted

• 1 pound powdered sugar

• 1 tablespoon vanilla extract

• 14 ounces shredded coconut, sweetened

• 14 ounces sweetened condensed milk

• 10 ounces maraschino cherries, drained and chopped

• 3 cups finely chopped pecans

• 16 ounces candy coating (such as Ghirardelli melting wafers, Almond bark, etc.)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Chop the maraschino cherries into small pieces and place them on a paper towel to absorb the liquid. Blot dry with additional paper towels.

2. In a large bowl, combine all ingredients except for the candy coating (butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, maraschino cherries, and chopped pecans).

3. Mix the ingredients thoroughly until well combined.

4. Refrigerate the mixture for at least two hours. The colder the mixture is, the quicker the chocolate will set when dipped.

5. Once chilled, form the mixture into balls about the size of a walnut (roughly 1 inch in diameter). Refrigerate the balls for another 20 minutes.

6. Line a baking sheet with parchment paper. Melt the candy coating according to the package instructions.

7. Dip each ball into the melted candy coating, ensuring it is fully coated. Tap off any excess chocolate to avoid pooling at the bottom of the candies.

8. Place each dipped candy onto the prepared baking sheet to set. Repeat this process until all the balls are coated.

9. Allow the candies to cool and set completely. Once set, store them in an airtight container at room temperature.

Servings and Timing

• Prep Time: 15 minutes

• Chill Time: 2 hours (for the mixture) + 20 minutes (for the balls)

• Total Time: 15 minutes + chilling time

• Servings: 60 candies (approximately)

Variations

• Coconut-Free: If you’re not a fan of coconut, you can substitute it with crushed graham crackers or crushed cookies for a different flavor and texture.

• Nut-Free: Skip the pecans and try using another type of nut, such as almonds or walnuts, or leave them out entirely for a simpler candy.

• Dark Chocolate Coating: For a richer taste, opt for dark chocolate candy coating instead of milk chocolate.

• Add a Twist with Liqueur: Add a splash of your favorite liqueur (like Grand Marnier or Kahlua) to the mixture for an adult twist.

Storage/Reheating

These candies store well when kept in an airtight container at room temperature. They can last up to 2 weeks, making them perfect for holiday gifting and enjoyment. If you need to store them for longer periods, consider refrigerating them, though the texture may slightly change. Simply bring them to room temperature before serving.

FAQs

1. Can I use different nuts for this recipe?

Yes, you can use other nuts like almonds or walnuts. Pecans are traditional, but feel free to customize based on your preference.

2. Do I need to refrigerate the candies after dipping them?

Yes, the candies should be refrigerated until the chocolate coating has fully set and hardened.

3. Can I use unsweetened coconut?

For the best flavor and texture, use sweetened shredded coconut as specified in the recipe.

4. How long do these candies last?

When stored in an airtight container, Martha Washington Candies can last up to 2 weeks at room temperature.

5. Can I make these candies ahead of time?

Absolutely! These candies store very well, making them perfect for preparing in advance for holidays or parties.

6. What type of candy coating should I use?

You can use Ghirardelli melting wafers, Almond Bark, or any similar candy coating designed for dipping.

7. Can I freeze Martha Washington Candies?

While it’s best to store them at room temperature, you can freeze the candies for up to 2 months. Be sure to wrap them in an airtight container or plastic wrap before freezing.

8. Can I use regular chocolate instead of candy coating?

Yes, you can use melted chocolate chips or bars, but candy coating is recommended for its smooth texture and easier handling.

9. How do I keep the chocolate from pooling at the bottom?

When dipping the balls, be sure to tap off the excess chocolate before placing them on the baking sheet. This prevents pooling and helps create a smoother coating.

10. Can I use sugar-free ingredients in this recipe?

While you can substitute sugar-free options for the powdered sugar and condensed milk, keep in mind that the texture and taste may vary slightly from the traditional version.

Conclusion

Martha Washington Candies are the perfect combination of festive flavors, textures, and ease of preparation. Whether you’re making them for a holiday gathering, giving them as a gift, or enjoying them yourself, these candies are sure to be a hit. The creamy coconut and pecan filling combined with the smooth chocolate coating creates a decadent treat that everyone will love. With just a few simple ingredients and a bit of chill time, you can make these delightful candies that capture the spirit of the season and delight anyone who tries them.