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Martha Washington Candy

A delightful combination of creamy textures, crunchy pecans, and luscious chocolate coating, bringing warmth and nostalgia to your holiday gatherings.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 30 candies
Course: Candy, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Candy Base
  • 1 cup unsalted butter, softened Room temperature is best for easy mixing. I personally love using Kerrygold for its rich flavor.
  • 4 cups confectioners’ sugar Ensure there are no lumps for a smooth texture.
  • 1 can sweetened condensed milk (14 ounces) The key to that intense sweetness and creamy texture.
  • 2 cups shredded sweetened coconut I recommend using Sweetened Baker’s Coconut for optimal sweetness.
  • 2 cups chopped pecans Or you could swap these out for walnuts or almonds.
  • 2 teaspoons vanilla extract Choose a pure vanilla extract for richer flavor.
  • 1 jar maraschino cherries (6 ounces), drained and chopped Make sure to chop them finely so they mix in well.
Chocolate Coating
  • 6 cups semi-sweet chocolate chips I stand by Ghirardelli for this!
  • 2 tablespoons vegetable oil This helps to smooth out the chocolate when melting.
  • Coconut flakes for garnish (optional) A sprinkle adds a beautiful touch!

Method
 

Mixing the Base
  1. In a stand mixer, combine 1 cup of softened unsalted butter and 4 cups of confectioners' sugar until fully mixed—about 2-3 minutes on medium speed.
Add Sweetness
  1. Pour in 1 can of sweetened condensed milk, followed by 2 cups of shredded coconut, 2 cups of chopped pecans, and 2 teaspoons of vanilla extract. Mix until everything is well incorporated—not more than a minute to avoid toughening the mixture.
Cherry Time
  1. Gently fold in your 1 jar of chopped maraschino cherries, making sure they’re evenly distributed.
Chill, Baby, Chill
  1. Cover your mixing bowl and refrigerate the mixture for at least 3 hours, or even better, overnight.
Prepare for Chocolate
  1. Line a baking sheet with parchment paper.
Scoop & Shape
  1. Using a tablespoon, scoop the chilled mixture into balls and place them on the prepared baking sheet, leaving space between each ball.
Firm & Melt
  1. Pop the baking sheet back into the fridge for about 30 minutes to let the balls firm up while you melt the chocolate.
Chocolate Melting
  1. In a microwave-safe bowl, heat 6 cups of semi-sweet chocolate chips and 2 tablespoons of vegetable oil in 30-second bursts, stirring in between until melted and smooth.
Dip & Decorate
  1. Dip each candy ball into the melted chocolate, coating them fully before placing them back onto the baking sheet.
Garnish If Desired
  1. If you're feeling fancy, sprinkle some coconut flakes on top before the chocolate sets.
Set It Up
  1. Let the chocolate set at room temperature or put them back in the fridge until fully hardened.
Storage
  1. Once set, store the candies in an airtight container in the refrigerator. They can last for up to two weeks!

Notes

Keep an eye on the chocolate while melting to avoid burning it. If the chocolate thickens too much, you can gently reheat it with a small amount of vegetable oil. Use a fork to help dip your candy balls for an even coating!