Martha Washington Candies

Why You’ll Love This Recipe

Martha Washington Candies are a perfect combination of textures and flavors. The shredded coconut, sweetened condensed milk, and chopped pecans create a rich and creamy filling, while the maraschino cherries add a burst of sweetness. All of this is coated in a layer of smooth, chocolatey goodness that hardens to perfection. This no-bake recipe requires only 15 minutes of preparation, making it a convenient and impressive treat for any holiday gathering. Plus, they make fantastic gifts, adding a homemade touch that’s sure to be appreciated by anyone who receives them.

Ingredients

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

• 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.)

Directions

1. Begin by chopping the maraschino cherries into small pieces and placing them on a paper towel to absorb excess liquid. Blot dry with additional paper towels.

2. In a large bowl, combine the butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and finely chopped pecans. Mix until fully combined.

3. Refrigerate the mixture for at least two hours to help the filling firm up. The colder the mixture is, the quicker the chocolate will set when dipped.

4. Once chilled, form the mixture into balls about the size of a walnut (roughly 1 inch in diameter).

5. Refrigerate the candy balls for an additional 20 minutes.

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

7. Dip each ball into the melted chocolate, tapping off any excess to avoid pooling. Place the coated candies on the prepared baking sheet to set.

8. Repeat the process until all candy balls are coated in chocolate.

9. Allow the candies to set completely before storing.

Servings and Timing

• Servings: 60 candies

• Prep Time: 15 minutes

• Chill Time: 2 hours (for mixture to firm up)

• Refrigeration Time (after forming balls): 20 minutes

• Total Time: 15 minutes (active) + 2 hours (chill time)

Variations

1. Nut Substitutes: If you prefer, you can swap pecans for walnuts, almonds, or even cashews for a different flavor profile.

2. Dark Chocolate Coating: Try using dark chocolate for a more intense chocolate flavor that pairs well with the sweetness of the coconut and cherries.

3. Add a Pinch of Sea Salt: For a salty-sweet contrast, sprinkle a small pinch of sea salt on top of each candy ball before the chocolate sets.

Storage/Reheating

• Store the Martha Washington Candies in an airtight container at room temperature for up to 2 weeks.

• For longer storage, you can keep them in the refrigerator, but be sure to bring them to room temperature before serving to enjoy the perfect texture.

• Reheating: If you want to enjoy them slightly warm, place them in the microwave for a few seconds, but be careful not to melt the chocolate coating.

FAQs

1. Can I use a different type of candy coating?

Yes, you can use any candy coating or chocolate of your choice, such as milk chocolate, dark chocolate, or even white chocolate, as long as it melts well.

2. Can I substitute fresh cherries instead of maraschino cherries?

Fresh cherries might be too juicy and could affect the consistency of the candy. It’s best to stick with maraschino cherries for the best results.

3. How long will these candies last?

These candies will last up to 2 weeks when stored in an airtight container at room temperature.

4. Can I freeze Martha Washington Candies?

Yes, you can freeze them for up to 2 months. Be sure to store them in an airtight container or freezer-safe bag, and let them thaw at room temperature before serving.

5. Can I make these candies ahead of time?

Absolutely! These candies can be made ahead of time and stored for up to two weeks, making them perfect for holiday preparation.

6. Can I add more coconut to the recipe?

Yes, you can adjust the amount of shredded coconut to your liking, but keep in mind that it will affect the texture of the filling.

7. Can I use sweetened or unsweetened coconut?

It’s best to use sweetened shredded coconut, as it balances the other ingredients' sweetness. Unsweetened coconut might make the candy too dry.

8. What can I use if I don’t have candy coating?

If you don’t have candy coating, you can use tempered chocolate or chocolate chips for dipping, but be sure to melt them carefully.

9. Do I need to chill the candy mixture before forming balls?

Yes, chilling the mixture helps it firm up, making it easier to form the balls and ensuring that the chocolate coating sets properly.

10. Can I make this recipe without pecans?

Yes, you can omit the pecans or substitute them with other nuts like walnuts, almonds, or even dried fruits for a different flavor and texture.

Conclusion

Martha Washington Candies are the perfect combination of sweet, creamy, and crunchy, with a rich chocolate coating that makes them irresistibly delicious. This recipe is simple, quick to prepare, and ideal for holiday gifting or adding a sweet touch to any celebration. With their delightful flavor and festive appeal, these candies are sure to be a hit at any gathering.