Martha Washington Candy

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Creamy, nut-studded, and dipped in rich chocolate, Martha Washington Candy is a nostalgic treat perfect for gift boxes or party platters.

Prep Time15

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: Candy, No-Bake

Servings: pieces

Calories: 150kcal

Equipment

Mixing Bowl
Double Boiler
Baking Sheet
Wax Paper

Ingredients

32 oz Confectioners’ Sugar
0.5 cup Butter, softened at room temperature
14 oz Sweetened Condensed Milk
1 tsp Vanilla Extract
2 cups Finely Chopped Pecans toasted if desired
2 cups Shredded Coconut sweetened or unsweetened, as preferred
10 oz Maraschino Cherries, chopped optional; drained and patted dry
12 oz Semi-Sweet Chocolate Chips
2 tsp Shortening helps the chocolate melt smooth

Instructions

In a large mixing bowl, cream together the softened butter, sweetened condensed milk, and vanilla extract until smooth and uniform.
Gradually mix in the confectioners’ sugar, stirring until the mixture comes together into a thick, slightly sticky dough.
Fold in the finely chopped pecans and shredded coconut. If using, gently fold in the chopped and well-drained maraschino cherries.
Using a small cookie scoop or a tablespoon, portion out the mixture and roll into 1-inch balls with lightly floured or powdered-sugar dusted hands to prevent sticking. Place each ball on a wax paper-lined baking sheet.
Freeze the balls for 30 minutes or refrigerate for 2 hours to help them stay firm during dipping.
Set up a double boiler or place a heatproof bowl over simmering water. Add the semi-sweet chocolate chips and shortening, stirring frequently until the chocolate becomes smooth and glossy.
Remove the chilled filling balls from the freezer or fridge. Using a dipping fork or regular fork, lower each ball into the melted chocolate, coating fully. Tap the fork on the edge of the bowl to let excess chocolate drip off and place the coated candy back onto the wax paper.
Chill the dipped candies in the refrigerator for about 15 minutes, or until the chocolate is set. Store in a sealed container in the fridge for up to two weeks or freeze for longer storage.

Notes

Store dipped candies in a sealed container in the refrigerator for up to two weeks. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer-safe container for up to 3 months.

Nutrition