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
