Why You’ll Love This Recipe
- Easy Preparation: No baking is required, making it a straightforward recipe suitable for all skill levels.
- Festive Appeal: The combination of cherries and chocolate makes these candies a festive addition to any holiday dessert platter.
- Customizable: Easily adapt the recipe to suit your taste by swapping nuts or adjusting the sweetness.
- Perfect for Gifting: These candies store well and make excellent homemade gifts for friends and family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter, softened
- Confectioners’ sugar
- Sweetened condensed milk
- Vanilla extract
- Sweetened shredded coconut
- Chopped pecans, toasted
- Maraschino cherries, drained and chopped
- Semisweet chocolate chips
- Shortening or coconut oil (for smoother chocolate coating)
Directions
- Prepare the Filling: In a large bowl, beat the softened butter until creamy. Gradually add the confectioners’ sugar, sweetened condensed milk, and vanilla extract, mixing until smooth. Stir in the shredded coconut, chopped pecans, and chopped maraschino cherries until well combined.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to handle.
- Shape the Candies: Using your hands or a small cookie scoop, form the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper. Once all balls are formed, refrigerate again for 30 minutes to firm up.
- Melt the Chocolate: In a microwave-safe bowl, combine the semisweet chocolate chips and shortening or coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Dip the Candies: Using a fork or a toothpick, dip each chilled candy ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the candy back onto the parchment-lined baking sheet.
- Set the Candies: Let the chocolate coating harden at room temperature, or refrigerate the candies for about 15-20 minutes until fully set.
- Serve and Store: Once the chocolate is firm, transfer the candies to an airtight container for storage, or arrange them on a serving platter to enjoy immediately.
Servings and Timing
- Yield: Approximately 40 candies
- Prep Time: 20 minutes
- Chill Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Variations
- Nut Alternatives: Substitute chopped almonds or walnuts for pecans to introduce different flavors and textures.
- Cherry-Free Version: Omit the maraschino cherries if preferred, or replace them with dried cranberries for a tart twist.
- Dark Chocolate Coating: Use dark chocolate chips instead of semisweet for a richer, less sweet exterior.
- Additional Flavors: Incorporate a teaspoon of almond or coconut extract to enhance the flavor profile.
Storage/Reheating
- Storage: Store the candies in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: These candies are best enjoyed chilled or at room temperature and do not require reheating.
FAQs
What is Martha Washington Candy?
Martha Washington Candy is a traditional confection featuring a creamy filling of coconut, pecans, and cherries, coated in chocolate. It’s a popular treat during the holiday season.
Can I use unsweetened coconut instead of sweetened?
Yes, but the overall candy will be less sweet. You may want to increase the powdered sugar slightly to compensate.
How do I prevent the filling from being too sticky to handle?
Chilling the mixture for at least an hour helps firm it up, making it easier to roll into balls. If it’s still too sticky, you can chill it longer or lightly coat your hands with powdered sugar when shaping.
Can I make these candies ahead of time?
Absolutely! These candies store well in the fridge or freezer, making them perfect for preparing ahead of time for holidays or events.
What can I use instead of shortening in the chocolate coating?
Coconut oil is a great alternative to shortening and adds a subtle flavor that complements the candy.
How can I make the chocolate coating extra shiny?
Adding a bit of coconut oil or shortening to the chocolate helps create a smooth and shiny finish.
Can I omit the nuts due to allergies?
Yes, you can omit the nuts entirely or substitute them with seeds like sunflower or pumpkin seeds for added texture.
Why do I need to freeze the balls before dipping?
Freezing ensures the balls hold their shape and makes them easier to coat in chocolate without melting.
Can I use white chocolate for the coating?
Yes, white chocolate can be used for a different flavor profile and appearance. It pairs well with the coconut and cherry filling.
Martha Washington Candy
- Total Time: 1 hour 50 minutes
- Yield: Approximately 40 candies
- Diet: Vegetarian
Description
Martha Washington Candy is a no-bake holiday treat with a creamy filling of coconut, pecans, and maraschino cherries, coated in smooth chocolate. Perfect for dessert platters, gifting, or festive celebrations.
Ingredients
- 1/2 cup butter, softened
- 4 cups confectioners’ sugar
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 1 cup maraschino cherries, drained and chopped
- 2 cups semisweet chocolate chips
- 2 tbsp shortening or coconut oil
Instructions
- Prepare the Filling
- Beat softened butter until creamy. Gradually mix in confectioners’ sugar, sweetened condensed milk, and vanilla extract.
- Stir in coconut, pecans, and cherries until fully combined.
- Chill the Mixture
- Cover and refrigerate the mixture for at least 1 hour until firm.
- Shape the Candies
- Roll into 1-inch balls and place on parchment-lined baking sheets. Chill for 30 minutes.
- Melt the Chocolate
- Melt chocolate chips with shortening or coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip the Candies
- Coat each ball in chocolate using a fork or toothpick. Let excess drip off and place back on parchment.
- Set the Candies
- Allow chocolate to harden at room temperature or refrigerate for 15-20 minutes.
- Serve and Store
- Store in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Notes
- To prevent stickiness, chill the mixture thoroughly before shaping.
- Use dark or white chocolate for variations in flavor and appearance.
- Lightly dust your hands with powdered sugar if the mixture is sticky while rolling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
