Martha Washington Candy
Get ready to indulge in a bite of old-fashioned sweetness with this classic Martha Washington Candy recipe! These rich, chocolate-dipped treats are filled with coconut, pecans, and a creamy vanilla-scented center, making them a true holiday favorite.
Servings: 60 servings
Calories: 130kcal
Equipment
- Mixing Bowl
- Double Boiler
- Baking Sheet
Ingredients
Ingredients
- 32 oz Confectioners’ sugar
- 0.5 cup Butter, softened
- 14 oz Sweetened condensed milk
- 1 tsp Vanilla extract
- 2 cups Finely chopped pecans
- 2 cups Shredded coconut
- 10 oz Maraschino cherries, chopped (optional) Blot dry before using.
- 12 oz Semi-sweet chocolate chips
- 2 tsp Shortening (such as Crisco)
Instructions
- In a large bowl, cream together butter, sweetened condensed milk, and vanilla until smooth.
- Mix in confectioners’ sugar, then stir in pecans and coconut. Fold in cherries if using (blot dry first).
- Roll into 1-inch balls and place on wax paper-lined baking sheet.
- Freeze for 30 minutes or refrigerate for 2 hours until firm.
- Melt chocolate chips and shortening in a double boiler or heat-safe bowl over simmering water until smooth.
- Dip each chilled ball into the chocolate, coating fully, and let excess drip off. Place back on wax paper.
- Chill in the fridge for 15 minutes or until chocolate is set. Store in the fridge or freezer.
Notes
Chill or freeze before dipping for best results. Store in the fridge for 2 weeks or freeze for up to 3 months. Customize with toasted pecans or dark chocolate.
Nutrition
Calories: 130kcal | Fat: 6g