Ingredients

1 cup (2 sticks / 227 g) unsalted butter, softened

4 cups (500 g) confectioners’ sugar

1 can (14 ounces) sweetened condensed milk

2 cups (186 g) shredded sweetened coconut

2 cups (218 g) pecans, chopped

2 teaspoons vanilla extract

1 jar (6 ounces) maraschino cherries, drained and chopped

6 cups (1.09 kg) semi-sweet chocolate chips

2 tablespoons vegetable oil (may need more to reach desired consistency)

Coconut flakes, for garnish (optional)

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and confectioners’ sugar. Mix until fully combined and smooth.

Step 2: With the mixer off, add the sweetened condensed milk, shredded coconut, chopped pecans, and vanilla extract to the bowl. Mix again until all ingredients are well incorporated.

Step 3: Gently fold in the chopped maraschino cherries by hand to distribute them evenly throughout the mixture.

Step 4: Cover the filling mixture and refrigerate for at least 3 hours or overnight to allow it to firm up for easier handling.

Step 5: When ready, line a baking sheet with parchment paper.

Step 6: Using a 1-tablespoon scoop, portion the chilled mixture onto the lined baking sheet, rolling each portion into a smooth ball. Return the balls to the refrigerator to firm up while preparing the chocolate coating.

Step 7: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Heat in 20-second increments, stirring after each, until the chocolate is fully melted and smooth. Let it cool slightly for 2 to 2 ½ minutes.

Step 8: Dip each chilled candy ball into the melted chocolate, using a spoon to coat it thoroughly. Lift the candy with a fork to allow excess chocolate to drip off, then place it back on the parchment-lined baking sheet.

Step 9: If desired, sprinkle coconut flakes on top of the coated candies before the chocolate sets.

Step 10: Allow the chocolate coating to set completely before serving or storing.

Tips & Variations

Chilling the filling mixture well ensures the candy balls hold their shape and are easier to dip.

Add a pinch of salt to the chocolate coating to enhance the flavors.

For a different nut option, try walnuts instead of pecans.

If the chocolate is too thick for dipping, add a little more vegetable oil to achieve the desired consistency.

Use a fork or dipping tool to help remove candies from the chocolate without breaking them.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Maraschino cherries are preferred for their sweetness and texture. Fresh cherries have more moisture and may affect the candy’s consistency, but you can try finely chopped fresh cherries if drained thoroughly.

Is this candy recipe gluten-free?

Yes, Martha Washington Candy is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Always check labels to ensure store-bought ingredients are certified gluten-free if needed.