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Martha Washington Candy Recipe

★★★★★

4.6 from 82 reviews
  • Author: Hugo
  • Total Time: 3 hours 30 minutes
  • Yield: Approximately 48 candies 1x

Description

Martha Washington Candy is a delightful no-bake treat featuring a creamy, coconut and pecan filling enhanced with maraschino cherries, all enrobed in a smooth semi-sweet chocolate coating. This classic holiday candy combines rich textures and flavors for an irresistible indulgence perfect for festive occasions or anytime you crave a sweet, nutty, and chocolaty delight.

Ingredients

Scale

Filling 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

Chocolate Coating

  • 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

  1. Mix butter and confectioners’ sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and confectioners’ sugar. Mix on medium speed until the mixture is smooth and fully combined, creating a creamy base for the candy filling.
  2. Add sweetened condensed milk, coconut, pecans, and vanilla: With the mixer off, add the sweetened condensed milk, shredded sweetened coconut, chopped pecans, and vanilla extract to the butter and sugar mixture. Turn the mixer on low to combine everything thoroughly ensuring a homogenous filling mixture.
  3. Fold in cherries: Gently fold in the drained and chopped maraschino cherries by hand to distribute them evenly without breaking them up too much, preserving the texture and color contrast within the candy.
  4. Chill filling mixture: Transfer the filling to a container and refrigerate for at least 3 hours or overnight. This chilling step firms up the mixture, making it easier to handle and shape into balls.
  5. Prepare baking sheet with parchment: When the filling has firmed, line a baking sheet with parchment paper to create a non-stick surface for the candy balls.
  6. Roll filling into balls and chill: Using a 1-tablespoon scoop, portion out the chilled filling onto the prepared baking sheet. Roll each scooped portion into a smooth ball and place it back onto the sheet. Return the tray to the refrigerator to keep the balls firm as you prepare the chocolate coating. Keeping the mixture cold ensures the balls hold their shape during dipping.
  7. Melt chocolate chips and vegetable oil: Place the semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 20-second increments, stirring thoroughly after each interval, until the chocolate melts completely into a smooth, glossy consistency. Allow the melted chocolate to cool slightly for 2 to 2½ minutes, preventing the candy balls from melting when dipped.
  8. Dip candy balls in chocolate and set: Remove the chilled candy balls from the refrigerator. Using a spoon, coat each ball completely in the melted chocolate, then lift it out with a fork, letting excess chocolate drip off. Transfer the dipped balls onto a parchment-lined baking sheet. If desired, sprinkle the tops with coconut flakes for decorative texture and flavor.
  9. Let chocolate set: Allow the chocolate coating to fully set by placing the dipped candies back in the refrigerator until the chocolate hardens and firms up, typically about 30 minutes.
  10. Store candies: Store the finished Martha Washington Candies in an airtight container in the refrigerator to maintain freshness and firmness. Consume within 2 weeks for optimal taste and texture.

Notes

  • Chilling the filling thoroughly is key to making it easier to shape and preventing the balls from melting during dipping.
  • Use a 1-tablespoon scoop for uniform candy ball sizes to ensure even chocolate coating and presentation.
  • If chocolate thickens while dipping, gently reheat it in short bursts to maintain a smooth dipping consistency.
  • Optional garnishing with coconut flakes adds texture and enhances the tropical flavor profile.
  • Store candies refrigerated and allow them to come to room temperature slightly before serving for best flavor.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Candy
  • Method: No-Cook
  • Cuisine: American

Keywords: Martha Washington Candy, no bake candy, coconut pecan candy, chocolate covered candy, holiday treats, semi-sweet chocolate, maraschino cherry candy

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Find it online: https://flavorsbyhugo.com/martha-washington-candy-recipe/