I stumbled on this Martha Washington Candy recipe in my grandma’s recipe box, and wow – it’s become our family’s holiday tradition! Think bite-sized balls of sweet coconut, crunchy pecans, and bright cherries all hugged in dark chocolate. They taste fancy but they’re super easy to make.
Why You’ll Love These
You don’t need any special tools to make these little treats – just some bowls and your hands. They look gorgeous packaged up for gifts, but honestly, they barely make it out of my kitchen most times. Even folks who say they don’t like coconut can’t resist these!
What You’ll Need
- Butter: Get it super soft first.
- Powdered Sugar: Scoop it light and fluffy.
- Pure Vanilla: Skip the imitation stuff.
- Sweetened Coconut: From the baking aisle.
- Condensed Milk: The sweet, thick kind.
- Maraschino Cherries: Chop and pat them really dry.
- Pecans: Give them a quick toast first.
- Good Chocolate: Dark or milk – your choice.
Time To Make Some Magic
- Mix Your Base
- Pull out your biggest bowl – this gets messy in a good way! Dump in your soft butter, powdered sugar, vanilla, coconut, and condensed milk. Mix it all up with your hands like grandma used to do. Then fold in those cherries and pecans until everything’s well combined.
- Cool It Down
- Pop your bowl in the fridge for about two hours. Trust me, cold mixture is so much easier to handle. I usually catch up on my favorite show while I wait.
- Shape Those Balls
- Now comes the fun part! Scoop out little bits and roll them between your palms – aim for about an inch across. Line them up on a parchment-covered cookie sheet. Back in the fridge they go for about 20 minutes to firm up.
- Chocolate Time
- Here’s where the magic happens! Melt your chocolate nice and slow in the microwave or double boiler. Drop each ball in the chocolate, give it a little swim, then fish it out with a fork. Tap off the extra chocolate and slide onto fresh parchment. I like sprinkling a little extra coconut on top before they set.
- Let Them Set
- The hardest part is waiting! Give them time to firm up completely – usually takes about an hour at room temp, or pop them in the fridge if you’re in a hurry.
Tips From My Kitchen
Want to know my secrets? Really dry those cherries – I spread them on paper towels and pat them good. Keep everything cold while you work – warm filling turns into a sticky mess. And don’t rush the chocolate melting or it’ll get grainy. I keep my chocolate warm in a little slow cooker set on low when I’m dipping lots of batches.
Make Them Last
If you can resist eating them all at once, these candies stay fresh about two weeks in an airtight container. I keep mine in the fridge when the kitchen’s warm. Want to get ahead of the holiday rush? Make the filling balls, freeze them on a tray, then store them in freezer bags. They’ll keep for months! Just thaw overnight in the fridge before dipping.
Share The Love
Every year I pack these in pretty boxes with tissue paper for gifts. My neighbors start asking about them before Thanksgiving! They’re perfect for cookie swaps too – always stand out among all the usual cookies. And at parties? Better make extra because they disappear fast!
Switch It Up
Sometimes I play around with different nuts – walnuts are really good. A tiny splash of almond extract adds amazing flavor. And when I’m feeling fancy, I drizzle them with white chocolate after the dark chocolate sets. My sister adds crushed peppermint on top during Christmas – so pretty!
Sweet Memories
Making these candies always takes me back to my grandma’s kitchen. Now my kids fight over who gets to roll the balls and sprinkle the toppings. Sure, they’re delicious, but they’re also about making memories. That’s what makes them extra special in our family.
Frequently Asked Questions
- → Why dry the cherries?
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Extra moisture from cherries can make filling too wet and prevent it from setting properly. Pat thoroughly with paper towels.
- → Can I freeze these candies?
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Yes, freeze up to 3 months in airtight container. Let thaw in fridge before serving.
- → What’s the best way to dip in chocolate?
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Use dipping tools or forks to fully coat and tap off excess. This prevents chocolate pooling at bottom.
- → Why chill the filling?
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Chilling helps mixture firm up for easier rolling and dipping. Don’t skip the chilling steps.
- → How long do they keep?
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Up to 2 weeks at room temperature in airtight container, longer if refrigerated.
Martha Washington Candies – Classic Holiday Chocolate Treats
Description
Classic chocolate-covered candies filled with cherries, coconut and pecans in a sweet creamy center. A beloved holiday treat.
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.
Instructions
1- Finely chop maraschino cherries and dry thoroughly using paper towels.
2- Combine melted butter, powdered sugar, vanilla, coconut, condensed milk, dried cherries and pecans.
3- Mix ingredients thoroughly until well combined into a sticky mixture.
4- Refrigerate filling mixture for at least 2 hours until firm enough to handle.
5- Shape chilled mixture into 1-inch balls about walnut size.
6- Place formed balls on lined tray and chill additional 20 minutes.
7- Line baking sheet with parchment paper for dipped candies.
8- Melt candy coating according to package directions until smooth.
9- Dip each chilled ball in melted coating, tapping off excess chocolate.
10- Place dipped candies on lined sheet and allow coating to set completely.
