Description
Classic Martha Washington Candies—bite-sized treats filled with coconut, pecans, and cherries, coated in creamy chocolate. Perfect for holiday trays or gifting.
Ingredients
- 1 cup melted butter
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 14 oz sweetened shredded coconut
- 14 oz sweetened condensed milk
- 10 oz maraschino cherries, well-drained, chopped, and blotted dry
- 3 cups finely chopped pecans
- 16 oz chocolate candy coating (e.g., Ghirardelli melting wafers)
Instructions
- In a large bowl, stir together melted butter, powdered sugar, vanilla, coconut, sweetened condensed milk, cherries, and pecans until well combined.
- Cover and refrigerate the mixture for at least 2 hours to firm up.
- Form walnut-sized balls (about 1 inch) and place on a parchment-lined baking sheet. Chill for 20 minutes.
- Melt chocolate coating according to package instructions. Dip each chilled ball, tap off excess chocolate, and return to the sheet.
- Let the chocolate set at room temperature or in the fridge until firm.
Notes
- Ensure cherries are thoroughly drained and blotted to prevent wet filling.
- Chilling before dipping is essential for clean, firm candy.
- Use dipping tools or toothpicks for neater coating.
- Store at room temperature for 2 weeks or freeze for up to 3 months.
Nutrition
- Serving Size: 1 candy
- Calories: 120
- Sugar: 12g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
