Name: Martha Washington Candy
Prep time: 2 h 45 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 ½ cups powdered sugar; 1 can (14 oz) sweetened condensed milk; 2 ½ cups sweetened shredded coconut; 1 cup chopped pecans; 1 tsp vanilla extract; 10-12 maraschino cherries, drained and chopped; 2 cups semi-sweet chocolate chips; 1 tbsp vegetable oil or shortening

Martha Washington Candy

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Martha Washington Candy is a delicious, classic treat featuring a rich coconut, pecan, and maraschino cherry filling, all coated in smooth chocolate. Perfect for the holidays, this bite-sized confection is great for gifting or as a festive dessert. With its creamy texture and decadent chocolate coating, Martha Washington Candy is a timeless favorite that will impress your guests and loved ones.

Author: Janet
Prep Time: 15 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours
Yield: 60 candies
Category: Dessert, Holiday Treats, Candy
Method: No-Bake, Dipping
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup unsalted butter, softened

1 ½ cups powdered sugar

1 can (14 oz) sweetened condensed milk

2 ½ cups sweetened shredded coconut

1 cup chopped pecans

1 tsp vanilla extract

10-12 maraschino cherries, drained and chopped

2 cups semi-sweet chocolate chips

1 tbsp vegetable oil or shortening

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Instructions

Prepare the Filling: In a large mixing bowl, cream together softened butter and powdered sugar until smooth. Add the sweetened condensed milk and vanilla extract, mixing until fully combined. Stir in shredded coconut, chopped pecans, and well-drained, chopped maraschino cherries.
Chill the Mixture: Cover the bowl and refrigerate for at least 2 hours or until firm enough to handle.
Form the Candies: Scoop portions of the mixture using a small cookie scoop or teaspoon and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Refrigerate for an additional 30 minutes.
Melt the Chocolate: In a microwave-safe bowl, combine chocolate chips and vegetable oil or shortening. Microwave in 20-second intervals, stirring after each, until smooth and fully melted.
Dip the Candies: Using a fork or dipping tool, dip each chilled ball into the melted chocolate, ensuring it is fully coated. Let excess chocolate drip off and place the coated candy back onto the parchment-lined baking sheet.
Set the Chocolate: Allow the dipped candies to sit at room temperature or refrigerate until the chocolate coating is fully set.

Notes

For different flavor profiles, substitute pecans with almonds, walnuts, or pistachios.
For a sweeter variation, try using milk or white chocolate for the coating.
You can skip the maraschino cherries and increase the coconut or nuts for a cherry-free version.
If you prefer dairy-free candies, substitute with plant-based butter and dairy-free sweetened condensed milk. Ensure your chocolate is also dairy-free.

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