Martha Washington Candies
Delightful homemade candies combining cherry, coconut, and pecans in a rich chocolate coating.
Ingredients
Main Ingredients
- 1 cup butter, melted
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 14 ounces shredded coconut, sweetened
- 14 ounces sweetened condensed milk
- 10 ounces maraschino cherries, drained and chopped
- 3 cups finely chopped pecans
- 16 ounces candy coating
Instructions
- Chop the maraschino cherries into small pieces and pat them dry with paper towels.
- In a large bowl, mix the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and chopped pecans until well combined.
- Refrigerate the mixture for at least two hours until firm.
- Once firm, shape the mixture into walnut-sized balls and chill for another 20 minutes.
- Line a baking sheet with parchment paper to prevent sticking while the candies set.
- Melt the candy coating following the package instructions.
- Dip each ball into the melted chocolate, tap off the excess, and place on the lined baking sheet to set.
- Repeat the dipping process until all balls are coated.
- Store the candies in an airtight container at room temperature for up to 2 weeks.
Notes
For a festive touch, drizzle melted white chocolate over the candies before the chocolate coating sets.