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Hero shot of Martha Washington Candies with glossy chocolate coating

Martha Washington Candies: Sweet History in Every Bite

Abby Martin
A delightful old-fashioned treat perfect for the holidays, featuring a combination of coconut, pecans, and cherries.
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Course Chilling, Dipping, Mixing
Cuisine Chilling, Dipping, Mixing
Servings 60 candies
Calories 200 kcal

Ingredients
  

  • 1 cup butter melted
  • 1 pound powdered sugar
  • 1 tablespoon vanilla bean paste
  • 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
 

  • 1. Chop cherries into small pieces and blot dry with paper towels.
  • 2. In a large bowl, mix all ingredients except for the candy coating.
  • 3. Chill the mixture for at least two hours.
  • 4. Shape into walnut-sized balls and refrigerate for 20 minutes.
  • 5. Line a baking sheet with parchment paper and melt the candy coating according to package instructions.
  • 6. Use dipping tools to coat the balls in chocolate, tap off excess, and place on the lined baking sheet to set.
  • 7. Continue dipping until all balls are covered.
  • 8. Store candies in an airtight container at room temperature for up to 2 weeks.

Notes

Storage Information: Store candies in an airtight container at room temperature for up to 2 weeks.
Keyword Chilling, Dipping, Mixing