Description
Martha Washington Candy is a classic homemade treat featuring a rich, sweet coconut and pecan mixture studded with maraschino cherries, all coated in a smooth layer of dark chocolate. This no-bake recipe is simple to prepare and perfect for gifting or special occasions.
Ingredients
Scale
Main Ingredients
- 1 (10-ounce) jar maraschino cherries without stems
- ½ cup unsalted butter
- 7 ounces sweetened condensed milk (half of a 14-ounce can)
- 8 ounces shredded sweetened coconut (about 2 ½ cups)
- 2 ½ cups powdered sugar
- 1 cup toasted and chopped pecans
- ½ teaspoon vanilla extract
Coating
- Dark coating chocolate or candy melts
Instructions
- Prepare Cherries: Roughly chop the maraschino cherries into small pieces and press out as much juice as possible by squeezing them in cheesecloth or paper towels. Set aside the drained cherries.
- Mix Ingredients: In a large bowl, melt the unsalted butter. Add the sweetened condensed milk, shredded sweetened coconut, powdered sugar, toasted and chopped pecans, vanilla extract, and the prepared maraschino cherries. Mix everything together thoroughly until fully combined.
- Chill Mixture: Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up the dough, making it easier to handle and shape.
- Shape Candy Balls: Using a medium cookie scoop or spoon, scoop approximately 3-tablespoon-sized portions of the chilled mixture into your hand, and roll into uniform balls. It’s fine if pieces of coconut stick out slightly.
- Prepare for Coating: Place the formed balls on a parchment-lined baking sheet and refrigerate while you melt the coating chocolate.
- Melt Chocolate: Place the dark coating chocolate or candy melts in a small microwave-safe bowl. Heat in the microwave for about 1 minute, stirring every 20 seconds until completely melted and smooth.
- Coat Candy Balls: Using a fork, dip each candy ball into the melted chocolate ensuring full coverage. Tap off any excess chocolate and return the coated ball to the parchment-lined baking sheet.
- Set Chocolate: Chill the chocolate-coated balls in the refrigerator until the chocolate has fully hardened, then serve or store in an airtight container.
Notes
- Make sure to press out as much cherry juice as possible to prevent the candy mixture from becoming too wet.
- To toast pecans, spread them on a baking sheet and roast in a 350°F oven for 5-7 minutes until fragrant.
- You can substitute dark chocolate with milk chocolate or white chocolate for different flavor profiles.
- Store finished candies in an airtight container in the refrigerator for up to two weeks.
- If candy mixture is too sticky to handle, chill longer before shaping.
Nutrition
- Serving Size: 1 candy ball (approx. 20g)
- Calories: 110
- Sugar: 14g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
