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Martha Washington Candy Recipe

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4.8 from 53 reviews

Martha Washington Candy is a classic holiday treat featuring a creamy, chewy mixture of butter, sweetened condensed milk, powdered sugar, coconut, maraschino cherries, and pecans, all dipped in rich, melted semi-sweet chocolate. These bite-sized candies offer a perfect balance of sweetness and texture, making them a festive favorite for special occasions and celebrations.

Ingredients

Scale

Dough

  • 1 cup unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1 (14-ounce) can sweetened condensed milk
  • 4 cups powdered sugar
  • 14 ounces sweetened shredded coconut
  • 10 oz. jar maraschino cherries, drained and chopped
  • 3 cups pecans, chopped

Chocolate Coating

  • 6 cups semi-sweet chocolate chips
  • 4 tablespoons shortening

Instructions

  1. Prepare the Candy Mixture: In a large mixing bowl, beat together the softened butter, vanilla extract, and sweetened condensed milk until the mixture is smooth and creamy. This will form the base for your Martha Washington Candy.
  2. Add Powdered Sugar: Gradually add the powdered sugar to the bowl and beat until everything is well combined. This will help create the sweet, firm texture of the candy base.
  3. Incorporate Coconut, Cherries, and Pecans: Fold the shredded coconut, chopped maraschino cherries, and chopped pecans into the mixture until evenly distributed. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours to allow the mixture to firm up, making it easier to shape.
  4. Line Sheet Pans: While the mixture chills, line two large sheet pans with parchment paper. These will be used to place the shaped candy balls for setting.
  5. Form Candy Balls: Use a 1 ½ tablespoon scoop or melon baller to portion out the chilled mixture. Roll each portion between your palms to form even, uniform balls, which will help with consistent coating and presentation.
  6. Chill Candy Balls: Place the formed balls onto the parchment-lined sheet pans and return them to the refrigerator to keep firm until you are ready to coat them.
  7. Melt Chocolate and Shortening: In a large microwave-safe bowl, combine the semi-sweet chocolate chips and shortening. Heat in 30-second increments, stirring between each interval, until the chips are mostly melted.
  8. Finish Melting Chocolate: Remove from microwave and continue stirring until the chocolate mixture is fully melted, smooth, and glossy, ensuring a perfect coating.
  9. Dip Candy Balls: Using a fork, carefully dip each candy ball into the melted chocolate, rolling it to coat evenly. Lift the fork to allow excess chocolate to drip off by tapping gently before placing the coated candy back onto the parchment paper.
  10. Set the Candies: Continue dipping all candy balls. Place the sheet pans with the dipped candies back into the refrigerator to set the chocolate coating more quickly and firmly. Once set, the candies are ready to serve or store.

Notes

  • Make sure the butter is softened but not melted for better mixing.
  • Draining and chopping maraschino cherries finely helps prevent excess moisture in the candy mixture.
  • Using shortening in the melting chocolate helps create a smoother, shinier coating that hardens nicely.
  • Store the candies in an airtight container in the refrigerator to maintain freshness.
  • If you prefer, nuts can be swapped or omitted based on dietary preferences.

Keywords: Martha Washington Candy, holiday candy, chocolate-covered candy balls, coconut candy, pecan candy, maraschino cherry candy, sweet treats

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