Martha Washington Candies
Rich, sweet, and nostalgic candies made with coconut, pecans, maraschino cherries, and coated in chocolate. These no-bake treats are perfect for holidays and gift-giving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 35 minutes
- Yield: 60 candies 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup butter, melted
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 14 ounces shredded sweetened coconut
- 14 ounces sweetened condensed milk
- 10 ounces maraschino cherries, drained and chopped
- 3 cups finely chopped pecans
- 16 ounces candy coating (such as Ghirardelli melting wafers or almond bark)
Instructions
- In a large bowl, combine melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped maraschino cherries, and chopped pecans. Stir until well mixed.
- Refrigerate the mixture for at least 2 hours to chill and firm up.
- Form the chilled mixture into 1 to 1.5 inch balls and place on a baking sheet.
- Chill the formed balls for an additional 20 minutes.
- Melt the candy coating according to package instructions.
- Dip each ball into the melted candy coating, ensuring it is fully covered.
- Place the coated candies on waxed paper or a cooling rack to set and harden at room temperature or in the refrigerator.
- Once the chocolate coating is firm, store the candies in an airtight container.
Notes
Using candy dipping tools can make coating the candies easier and neater. These candies are best stored in an airtight container and can be refrigerated to keep firm. Perfect for holiday gift trays and nostalgic treats.
Nutrition
- Calories: 150
- Sugar: 15g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg