MARTHA WASHINGTON CANDY
Martha Washington candy is a rich, old-fashioned treat filled with coconut, pecans, and cherries, dipped in chocolate. Perfect for gifting, holidays, or sweet cravings, these bite-sized confections are nostalgic and irresistibly delicious.
Ingredients
For the Filling:
- 1 14-ounce can sweetened condensed milk
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 3 cups sweetened shredded coconut
- 1 ½ cups chopped pecans
- 1 cup chopped maraschino cherries drained and patted dry
For the Coating:
- 16 ounces semi-sweet or dark chocolate chips
- 2 tablespoons shortening or coconut oil
Instructions
Make the Filling:
- In a large bowl, combine sweetened condensed milk, softened butter, powdered sugar, and vanilla. Stir in coconut, pecans, and chopped cherries until well mixed.
Chill the Mixture:
- Cover and chill the mixture for at least 1 hour, or until firm enough to shape.
Shape the Balls:
- Roll the chilled mixture into 1-inch balls. Place on a baking sheet lined with wax paper. Chill again for 30 minutes.
Melt the Chocolate:
- In a microwave-safe bowl, melt chocolate chips and shortening in 30-second intervals, stirring between each until smooth.
Dip the Candies:
- Using a fork or toothpick, dip each ball into the melted chocolate, coating completely. Return to the lined tray and let set.
Let Cool:
- Allow the chocolate to harden at room temperature or refrigerate until set.
Notes
Make Ahead:
Candies can be made ahead and stored in the fridge for up to 2 weeks or frozen for longer shelf life. Customizing the Flavour:
Add a splash of almond extract or swap cherries with dried cranberries for a twist. Serving Suggestions:
Serve on festive trays, wrap for gifts, or include in holiday cookie boxes. Allergy-Friendly Options:
Use dairy-free condensed milk and vegan chocolate to make this recipe suitable for dairy-free diets. Storage Tips:
Store in an airtight container in the refrigerator. Best enjoyed chilled or at room temperature.
Candies can be made ahead and stored in the fridge for up to 2 weeks or frozen for longer shelf life. Customizing the Flavour:
Add a splash of almond extract or swap cherries with dried cranberries for a twist. Serving Suggestions:
Serve on festive trays, wrap for gifts, or include in holiday cookie boxes. Allergy-Friendly Options:
Use dairy-free condensed milk and vegan chocolate to make this recipe suitable for dairy-free diets. Storage Tips:
Store in an airtight container in the refrigerator. Best enjoyed chilled or at room temperature.