Old fashioned Martha Washington Candy
Martha Washington Candy are old-fashioned chocolate-dipped sweets filled with coconut, maraschino cherries, and chopped pecans. These nostalgic, chewy candies are perfect for Christmas trays, gifting, or any occasion where you want a rich and festive homemade treat.
Ingredients
Scale
- 1 cupunsalted butter, melted
- 1pound powdered sugar
- 1 tablespoonvanilla extract
- 14 ouncessweetened shredded coconut
- 14 ouncessweetened condensed milk
- 10 ouncesmaraschino cherries, drained and chopped
- 3 cupsfinely chopped pecans
- 16 ouncescandy coating, melting wafers, or almond bark
Instructions
- In a large bowl, mix melted butter, powdered sugar, and vanilla extract until smooth.
- Stir in sweetened shredded coconut and sweetened condensed milk until fully combined.
- Fold in chopped maraschino cherries and pecans until evenly distributed.
- Line a baking sheet with parchment paper. Shape mixture into small bite-sized balls and place on the sheet.
- Refrigerate for 1 hour, or until firm.
- Melt candy coating according to package directions until smooth.
- Dip each chilled candy ball into the melted coating, letting excess drip off, then return to the parchment-lined sheet.
- Refrigerate for 30 minutes or until coating is set.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
Always use parchment paper for easy cleanup and non-stick results.
Chill filling balls thoroughly before dipping for a smoother coating.
Add holiday sprinkles, crushed nuts, or coconut flakes on top before the coating sets for decoration.
Store candies refrigerated; they also freeze well for up to 3 months.
Swap pecans for almonds or walnuts for a variation in flavor.
Nutrition
- Calories: 190
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 18g
- Protein: 2g