Description

Martha Washington Candy is a classic, old-fashioned treat that brings rich, chocolate-covered nostalgia to every bite. These bite-sized candies are filled with a sweet, creamy mixture of coconut, pecans, and cherries, then dipped in smooth chocolate for an irresistible homemade dessert. Perfect for holiday platters, gift boxes, or whenever you’re craving something decadent and delightful.

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Ingredients

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For the Filling:

1 can (14 oz) sweetened condensed milk
1 stick (½ cup) unsalted butter, softened
1 tsp vanilla extract
1 lb powdered sugar (about 3½–4 cups)
1 cup sweetened shredded coconut
1 cup chopped pecans
½ cup chopped maraschino cherries (drained and patted dry)

For the Chocolate Coating:

16 oz semi-sweet or dark chocolate chips (or melting wafers)
2 tbsp shortening or coconut oil (optional, for smoother coating)

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Instructions

Step 1: Make the Candy Filling
In a large bowl, beat together softened butter, sweetened condensed milk, and vanilla extract until smooth.
Gradually add powdered sugar and mix until a thick dough forms.
Fold in shredded coconut, chopped pecans, and chopped cherries until evenly combined.
Cover and chill the mixture in the refrigerator for at least 1 hour, or until firm enough to shape.

Step 2: Shape the Candies
Line a baking sheet with parchment or wax paper.
Scoop tablespoon-sized portions of the filling and roll into balls.
Place them on the prepared baking sheet.
Freeze the balls for 30–45 minutes to make them easier to dip.

Step 3: Melt the Chocolate
In a microwave-safe bowl or double boiler, melt the chocolate chips and shortening (if using) in 30-second intervals, stirring between each until smooth and glossy.

Step 4: Dip the Candy Balls
Using a fork or candy dipping tool, dip each chilled ball into the melted chocolate.
Tap off excess chocolate and place the coated candy back on the parchment-lined tray.
Repeat with remaining candy. If needed, reheat the chocolate briefly to keep it smooth.

Step 5: Let Set and Store
Allow the chocolate to set completely at room temperature or place the tray in the fridge for quicker setting.
Store candies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

Notes

Dry the Cherries Well – Too much moisture will affect the texture and make the filling soft.
Chill Before Dipping – Keeps the balls firm so they don’t fall apart in the chocolate.
Use Good-Quality Chocolate – For a smoother, shinier finish and better flavor.
Add Variety – Swap pecans for walnuts or add a drop of almond extract for a twist.
Drizzle with White Chocolate – For a decorative finish after the coating sets.

Prep Time: 30 minutes
Cuisine: American