Description
Martha Washington Candy is a delightful and nostalgic treat made with maraschino cherries, coconut, powdered sugar, pecans, and coated in rich dark chocolate. This sweet, chewy candy is perfect for holidays and special occasions, combining a luscious blend of textures and flavors in every bite.
Ingredients
Scale
Main Ingredients
- 1 (10-ounce) jar maraschino cherries without stems
- ½ cup unsalted butter
- 7 ounces sweetened condensed milk (half of a 14-ounce can)
- 8 ounces shredded sweetened coconut (about 2 ½ cups)
- 2 ½ cups powdered sugar
- 1 cup toasted and chopped pecans
- ½ teaspoon vanilla extract
Coating
- Dark coating chocolate or candy melts
Instructions
- Prepare the Cherries: Roughly chop the maraschino cherries and press out as much juice as possible by squeezing them inside cheesecloth or paper towels. Set the cherries aside for use in the mixture.
- Mix the Candy Base: In a large bowl, melt the unsalted butter. Add the sweetened condensed milk, shredded coconut, powdered sugar, toasted and chopped pecans, vanilla extract, and the prepared cherries. Stir everything together thoroughly until well combined.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to firm up, making it easier to form into balls.
- Form Candy Balls: Using a medium cookie scoop or spoon, portion out about 3 tablespoons of the mixture into your hand and roll into uniform balls. Some coconut may stick out, which adds to the rustic charm.
- Prepare for Coating: Place the formed balls on a parchment-lined baking sheet and return them to the refrigerator to chill while you melt the chocolate.
- Melt the Chocolate: Place dark coating chocolate or candy melts in a small microwave-safe bowl. Heat in the microwave for about 1 minute, stirring every 20 seconds to ensure smooth melting without burning.
- Coat the Candy Balls: Use a fork to dip each ball into the melted chocolate, fully coating it. Tap off any excess chocolate on the bowl’s edge to avoid clumps. Place the coated balls back on the parchment-lined sheet.
- Set the Candy: Chill the coated candy balls in the refrigerator until the chocolate hardens completely before serving or storing.
Notes
- For best results, use parchment paper to prevent sticking during chilling and coating.
- Toast pecans beforehand to enhance their flavor and crunch.
- The maraschino cherries should be squeezed well to avoid excess moisture which can affect candy texture.
- If you prefer, substitute dark chocolate with milk or white chocolate based on taste preferences.
- Store finished candies in an airtight container in the refrigerator for up to two weeks.
- Allow the candy to come to room temperature briefly before eating for better flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 15g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
