Martha Washington Candy
Martha Washington candy is a bite-size chocolate-coated treat with coconut, cherries and pecans. You can roll the centers ahead of time and dip them whenever it suits your schedule.
Servings: 48 candies
Equipment
Ingredients
- 1 Cup unsalted butter softened
- 1 Tablespoon vanilla extract
- 14 Ounces sweetened condensed milk
- 4 Cups powdered sugar
- 5 Cups sweetened shredded coconut
- 10 Ounces maraschino cherries drained and chopped
- 2 Cups pecans chopped
- 6 Cups semi-sweet chocolate chips
- 2 Tablespoons shortening
Instructions
- Beat the softened butter and vanilla extract together in a large mixing bowl until smooth.
- Mix in the sweetened condensed milk until fully combined.
- Add the powdered sugar and blend until a thick dough forms.
- Stir in the shredded coconut, chopped maraschino cherries, and chopped pecans until evenly mixed.
- Cover the bowl and place in the refrigerator for an hour to firm up.
- Roll the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
- Chill the balls in the refrigerator for about 1 additional hour or until completely firm.
- Melt the chocolate chips and shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled candy ball into the melted chocolate, let excess drip off, and place them back on the baking sheet.
- Chill again until the chocolate coating is completely set.
Notes
Blot chopped cherries: Pat them with a paper towel so extra syrup doesn't make the filling too soft.
Keep the mixture cold: Leave most of the rolled centers in the fridge and only bring out a few at a time to dip.
Use a small scoop: Portion the mixture evenly with a scoop so the balls chill and coat at the same rate.
Smooth chocolate coating: Warm the chocolate in short bursts and stir often so it stays silky instead of grainy.
Fix thick chocolate: Stir in a little extra shortening if the coating starts to feel too thick for dipping.
Keep the mixture cold: Leave most of the rolled centers in the fridge and only bring out a few at a time to dip.
Use a small scoop: Portion the mixture evenly with a scoop so the balls chill and coat at the same rate.
Smooth chocolate coating: Warm the chocolate in short bursts and stir often so it stays silky instead of grainy.
Fix thick chocolate: Stir in a little extra shortening if the coating starts to feel too thick for dipping.
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 38mg | Potassium: 210mg | Fiber: 3g | Sugar: 29g | Vitamin A: 156IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
