Description
Martha Washington Candy is a classic homemade treat that combines creamy coconut, crunchy pecans, and sweet maraschino cherries, all coated in rich chocolate and finished with a drizzle of white chocolate. This sweet and indulgent candy is perfect for the holidays or any special occasion. It’s easy to make, requires no baking, and makes a great gift or party snack. The combination of flavors and textures in every bite is sure to satisfy any sweet tooth!
Ingredients
Scale
- 1 cup butter (room temperature)
- 4 cups confectioners’ sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 2 cups chopped pecans
- 20 maraschino cherries (drained, chopped, and blotted dry)
- 1 pound chocolate almond bark
- 1 cup white candy melts or white almond bark
Instructions
- Mix the Dough: In a large bowl, combine the room temperature butter, powdered sugar, sweetened condensed milk, and vanilla extract. Mix everything together until smooth and well combined.
- Add Coconut, Pecans, and Cherries: Stir in the sweetened shredded coconut, chopped pecans, and chopped maraschino cherries. Mix well to incorporate all ingredients into the dough.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes or until it becomes firm enough to handle. For best results, you can chill it overnight.
- Prepare the Baking Sheets: Line two baking sheets with parchment paper or wax paper, and set them aside.
- Roll the Dough: Once chilled, roll the dough into 1-inch balls and place half of the balls on each lined baking sheet.
- Chill Again: Place the baking sheets in the refrigerator for 2 hours or until the dough balls are firm. (Chilling overnight is recommended for a firmer texture.)
- Melt the Almond Bark: Melt half of the almond bark in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and fully melted.
- Dip the Candies: Remove one baking sheet of chilled dough from the fridge. Use a toothpick, dipping tool, or fork to dip each ball into the melted almond bark. Tap off the excess chocolate and place the dipped candies back onto the lined baking sheet.
- Set the First Batch: Once you’ve finished dipping the first batch of candies, place the baking sheet back into the fridge to allow the chocolate to set.
- Repeat with the Second Batch: Melt the remaining almond bark and repeat the dipping process for the second batch of candy balls. Place them back into the fridge to set.
- Drizzle with White Chocolate: Once all candies are dipped and set, melt the white candy melts or white almond bark and drizzle it over the top of the candies for a decorative finish.
- Allow to Set: Let the chocolate set completely. This should take about 30 minutes in the fridge.
- Serve and Enjoy: Once set, the Martha Washington Candy is ready to be served! Enjoy these sweet and creamy homemade treats.
Notes
- Chilling Time: Be sure to chill the dough properly before rolling and after dipping to ensure the candy holds its shape.
- Storage: These candies can be stored in an airtight container in the refrigerator for up to a week.
- Gift Idea: Package these candies in a decorative tin or box and give them as gifts during the holidays or special occasions.
- Variations: Feel free to swap the pecans for other nuts like walnuts or almonds if you prefer.
- Chocolate Coating Options: You can substitute almond bark with chocolate chips, but almond bark gives a smoother finish.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours (or overnight for best results)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 170
- Sugar: 18g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15 mg