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Martha Washington Candy

This homemade Martha Washington Candy features a creamy, buttery center infused with coconut, nuts, and cherries, all coated in rich chocolate, making it a delightful treat for any occasion.
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Prep Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 30 candies
Course: Candy, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use high-quality butter for the best flavor.
  • 4 cups confectioners' sugar Look for organic or non-GMO options if preferred.
  • 1 can sweetened condensed milk I recommend brands like Eagle Brand for consistency.
  • 2 cups shredded sweetened coconut Feel free to use unsweetened coconut for a less sweet flavor.
  • 2 cups pecans, chopped Lightly toasted pecans amplify the flavor!
  • 2 teaspoons vanilla extract I always opt for pure vanilla for a rich taste.
  • 1 jar maraschino cherries, drained and chopped These will add a delightful pop of color and flavor!
  • 6 cups semi-sweet chocolate chips Ghirardelli or Guittard are fantastic choices!
  • 2 tablespoons vegetable oil This helps achieve a silky chocolate coating.
  • Coconut flakes for garnish Optional, gives a lovely finishing touch!

Method
 

Preparation
  1. In the bowl of a stand mixer (using the paddle attachment), combine the softened butter and confectioners' sugar. Mix on low speed until fully blended, about a minute or two.
  2. Add in the sweetened condensed milk, shredded coconut, chopped pecans, and vanilla extract. Restart the mixer on low to medium speed, mixing until everything is well combined.
  3. Gently fold in the chopped maraschino cherries to ensure they’re evenly distributed without overworking the mixture.
  4. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or up to overnight. This helps the mixture firm up, making it easier to shape.
  5. Line a baking sheet with parchment paper. Using a 1-tablespoon scoop, drop the mixture onto the lined sheet, rolling each scoop into a ball the size of a golf ball.
  6. Return the candy balls to the refrigerator to firm up for another 30 minutes while you prepare the chocolate coating.
  7. In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 20-second increments, stirring between each until the chocolate is fully melted and smooth. Let it cool for 2-2.5 minutes to avoid overheating.
  8. Remove the chilled candy balls from the refrigerator. Using a fork, dip each ball into the melted chocolate, letting any excess drip off. Place them back onto the lined baking sheet.
  9. If desired, sprinkle with coconut flakes for added texture and beauty. Allow the chocolate coating to set at room temperature or refrigerate for quicker setting.
  10. Once set, transfer your candies to an airtight container and store them in the fridge. They stay fresh for up to two weeks.

Notes

Ensure your butter is softened for easy mixing, and consider texture adjustments if needed. These candies make great gifts and can be customized to suit various tastes.