Martha Washington Candies
Martha Washington Candies are a classic old-fashioned treat made with sweet coconut, maraschino cherries, and crunchy pecans, all dipped in smooth chocolate. Perfect for Christmas trays, gifting, or anytime you want a nostalgic homemade candy that’s rich, festive, and irresistibly chewy.
Ingredients
- 1 cup butter melted
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 10 ounces maraschino cherries drained and chopped
- 3 cups finely chopped pecans
- 16 ounces candy coating melting wafers, almond bark, or similar
Instructions
- In a large bowl, mix melted butter, powdered sugar, and vanilla extract until smooth.
- Stir in coconut and sweetened condensed milk until fully combined.
- Fold in cherries and pecans until evenly distributed.
- Line a baking sheet with parchment paper. Shape mixture into small bite-sized balls and place on the sheet.
- Refrigerate for 1 hour, or until firm.
- Melt candy coating according to package directions.
- Dip each chilled candy ball into melted coating, letting excess drip off, then return to parchment-lined sheet.
- Refrigerate for 30 minutes or until coating sets.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
- Always use parchment paper for easy cleanup and non-stick results.
- Chill filling balls thoroughly before dipping for smoother coating.
- Add holiday sprinkles, crushed nuts, or coconut flakes on top before coating sets for decoration.
- Store candies refrigerated; they also freeze well for up to 3 months.
- Swap pecans for almonds or walnuts for a variation in flavor.