Description
Martha Washington Candy is a nostalgic Southern confection featuring a creamy coconut, pecan, and cherry filling dipped in smooth chocolate. This easy homemade recipe is perfect for holiday baking and gifting.
Ingredients
Scale
- 1 cup (2 sticks) butter, melted
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 10 ounces maraschino cherries, drained and chopped
- 3 cups finely chopped pecans
- 16 ounces candy coating or melting wafers (milk, dark, or white chocolate)
- Optional: holiday sprinkles, crushed nuts, or extra coconut flakes for topping
Instructions
- In a large mixing bowl, combine melted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in shredded coconut and sweetened condensed milk to form a thick mixture.
- Stir in the chopped maraschino cherries and pecans until evenly distributed.
- Line a baking sheet with parchment paper. Scoop small portions (about 1 tablespoon each) and roll them into bite-sized balls. Place them on the lined tray.
- Refrigerate for at least 1 hour, or until the candy balls are firm enough to handle.
- Melt the candy coating or chocolate wafers according to package directions until smooth and glossy.
- Using a fork or dipping tool, roll each chilled candy ball in melted chocolate. Let the excess drip off before placing it back on parchment paper.
- Optional: Before the chocolate sets, sprinkle each candy with toppings like crushed nuts, coconut flakes, or festive sprinkles.
- Refrigerate the coated candies for about 30 minutes, or until the chocolate is fully set.
- Store in an airtight container in the refrigerator.
Notes
- Drain maraschino cherries well and pat them dry before chopping to prevent excess moisture in the filling.
- Toasting pecans before chopping enhances their flavor and crunch.
- Chill the candy balls thoroughly before dipping for a smoother chocolate coating and to prevent melting.
- Use a fork or dipping tool for easier dipping and to help excess chocolate drip off.
- Work in small batches while dipping to keep the remaining candy balls chilled and firm.
- For a thicker coating, you can double-dip the candies after the first layer has set.
- Swap pecans for other nuts like almonds or walnuts, or for crispy rice cereal or graham cracker crumbs for a nut-free version.
- Use dark or white chocolate for coating as an alternative to milk chocolate.
- Add extracts like almond or rum extract to the filling for an extra flavor boost.
- Candies can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake / Chill and Dip
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 candy
- Calories: 190 kcal
- Sugar: 17 g
- Sodium: 30 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Martha Washington Candy, Martha Washington Christmas candy, homemade Martha Washington Candy, holiday baking, Southern confection, chocolate candies, coconut candy, pecan candy, maraschino cherry candy, easy candy recipe, Christmas treats, festive sweets, traditional recipe