This old-fashioned candy is absolutely perfect for the holidays! With coconut, cherries, and pecans all nestled in chocolate, it's a candy that will soon become tradition in your family. This recipe makes a lot, so it's ideal to share as gifts or at gatherings. Wait until you take a bite of this decadent piece of candy!
Martha Washington Candy
Makes 4-5 dozen depending on size
1 cup butter (2 sticks), melted
1 lb. powdered sugar
1 tablespoon vanilla
1 (14 oz.) bag shredded sweetened coconut
1 (14 oz.) can sweetened condensed milk
10 oz. maraschino cherries, drained well on paper towels and chopped
3 cups finely chopped pecans or walnuts
16 oz. chocolate candy coating (Ghirardelli melting wafers or Almond Bark)
Combine all ingredients except chocolate candy coating in a large bowl. Mix to combine, then refrigerate for at least 2 hours. Form into 1-inch balls and place on a parchment paper lined baking sheet. Place balls in freezer on baking sheet for 20 minutes. Melt chocolate according to package directions. Dip each ball into melted chocolate, tapping off an excess, then place on another baking pan with parchment paper. Repeat with all the balls. The candy coating should set quickly with the chilled balls, but you can also place in the refrigerator if needed. Store candies in airtight container at room temperature for up to 2 weeks.
Gather your ingredients. You will need 2 sticks of butter, powdered sugar, vanilla, shredded coconut, sweetened condensed milk, maraschino cherries, chopped pecans or walnuts, and chocolate candy coating.
In a large bowl, combine all the ingredients except the chocolate candy coating.
Stir until well mixed, then cover and refrigerate for at least 2 hours. The colder the filling, the faster the candy coating will set.
Once chilled, form into 1-inch balls (mine are a little bigger) and place on a parchment-lined baking sheet. Freeze for about 20 minutes, then carefully remove the parchment with the balls onto the counter and add new parchment to the baking sheet.
Melt the chocolate candy coating according to package directions. Dip each ball and completely cover in chocolate, tapping to remove excess chocolate. I use a fork to dip, then hold it over the melted chocolate, tapping the bowl, then run my fork across the lip of the bowl. Place each candy back on parchment paper to set.
Once the chocolate is solid, these little babies don't need to be refrigerated. You can if you like, but they are supposed to be room temperature and we love them that way.
This recipe makes a lot, so you can easily share them with friends and family. Once you take that first bite, you'll be hooked!
I'm not sure if Martha Washington actually made this very recipe, but definitely a candy similar, and I do have to say that she had great taste! Probably one of my favorite Christmas candies of all time!
Recipe Source: Recipe adapted from a recipe at Mom On Timeout