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Martha Washington Candy Recipe

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3.9 from 15 reviews

Martha Washington Candy is a classic no-bake treat featuring a luscious blend of shredded coconut, sweetened condensed milk, and chopped maraschino cherries, all rolled into bite-sized balls. These are chill-set and then dipped in rich melted chocolate for a decadent and festive candy perfect for holidays and special occasions.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 36 servings
  • Category: Candy
  • Method: No-Cook
  • Cuisine: American

Ingredients

Base Mixture

  • 1½ sticks unsalted butter (melted)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups shredded coconut (sweetened)
  • 14 ounces (1 can) sweetened condensed milk
  • 10 ounces (1 jar) maraschino cherries (drained and chopped)
  • 1½ cups pecans (chopped)

Coating

  • 16 ounces chocolate melting wafers

Instructions

  1. Prepare the Base Mixture: In a large mixing bowl, combine the melted butter and powdered sugar until smooth. Add in the vanilla extract and mix thoroughly to combine all ingredients well.
  2. Add Coconut and Condensed Milk: Stir in the shredded coconut and sweetened condensed milk into the mixture until everything is evenly mixed, forming a thick and sticky consistency.
  3. Fold in Cherries and Pecans: Gently fold the chopped maraschino cherries and pecans into the mixture until they are fully combined and distributed evenly throughout.
  4. Shape the Candy Balls: Roll the mixture into 1-inch balls using your hands and place them on a baking sheet lined with parchment or wax paper. Pop them into the refrigerator and chill for about 30 minutes until firm.
  5. Melt the Chocolate: While the candy balls chill, melt the chocolate wafers following the package instructions, using either a microwave or a double boiler. Stir continuously until the chocolate is smooth and free of lumps.
  6. Dip the Candy Balls in Chocolate: Remove the chilled balls from the fridge. Using a fork or dipping tool, carefully dip each ball into the melted chocolate, making sure each one is fully coated. Let any excess chocolate drip back into the bowl.
  7. Set the Chocolate Coating: Place the chocolate-coated candies back onto the parchment-lined baking sheet. Chill them in the refrigerator once again for 10-15 minutes to allow the chocolate to set firmly.
  8. Serve and Store: Once the chocolate is firm, serve the candies immediately or store them in an airtight container to maintain freshness.

Notes

  • Make sure the cherries are well-drained and chopped to avoid excess moisture in the candy mixture.
  • Use parchment or wax paper to prevent candies from sticking to the baking sheet during chilling.
  • Chocolate melting wafers ensure smooth melting and easy dipping, but high-quality chocolate chips can be substituted if preferred.
  • Store leftover candies in an airtight container in the refrigerator to keep them fresh and prevent melting.
  • These candies are a perfect make-ahead treat for holidays, allowing plenty of chilling time.

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