Martha Washington Candy

An above view of martha washington candies on a plate, some are cut open showing the filling in the middle.

These rich Martha Washington Candies are a classic old-fashioned treat that is perfect for Christmas. The sweet filling is loaded with coconut, pecans, and cherries, all coated in smooth chocolate. They're the perfect bite sized candy for holiday trays and gifting, or anytime you're craving something sweet and nostalgic.

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Prep Time: 30

Chilling Time: 2 30

Total Time: 30

Servings: candies

Calories: 144kcal

Ingredients

1/4 cup Unsalted Butter (softened, 1/2 stick)
7 oz Sweetened Condensed Milk
2 cups Powdered Sugar
1/2 TBS Vanilla Extract
8 oz Maraschino Cherries
7 oz Sweetened Shredded Coconut
1 1/2 cups Chopped Pecans
3 cups Chocolate Chips

Instructions

Combine the butter and sweetened condensed milk in a large bowl until they are smooth and creamy. 1/4 cup Unsalted Butter, 7 oz Sweetened Condensed Milk
Add the powdered sugar and vanilla extract and mix until the whole mixture is combined. 2 cups Powdered Sugar, 1/2 TBS Vanilla Extract
Chop the cherries, and pat them dry as much as you can with paper towels. 8 oz Maraschino Cherries
Add the chopped cherries, coconut, and pecans to the sweet filling and stir until they are all mixed evenly into the mixture. 7 oz Sweetened Shredded Coconut, 1 1/2 cups Chopped Pecans
Cover the bowl and chill it in the fridge for at least 2 hours.
Scoop the mixture into balls, about 1 inch in size each. Roll them into smooth balls and place them onto a cookie sheet lined with parchment paper. Chill the pan in the fridge for another 20 to 30 minutes.
Add the chocolate chips to a microwave safe bowl and microwave for 1 minute. Stir as much as you can. Microwave in additional 20 second increments until you can stir the mixture smooth. 3 cups Chocolate Chips
Drop one ball at a time into the melted chocolate and cover it fully with a fork. Lift the mixture out with the fork, and tap the fork on the side of the bowl to let the extra chocolate fall back into the bowl.
Place the chocolate covered candy back onto the parchment paper. Repeat with all the candies.
Drizzle the remaining chocolate over the candies with a spoon, or by putting it into a ziplock bag and snipping the corner to drizzle.
Let the candies sit until the chocolate is set and enjoy!

Notes

Double The Recipe: The original recipe I've made is a double batch of this current recipe. I cut the recipe in half because I never need that many, but if you want to make even more, double this recipe! This recipe makes about 50 balls.
Chill the Filling Well: The filling will be sticky and you want to chill it for at least 2 hours, to make sure they can be rolled easily into balls. And then chill the balls again before dipping to make sure they won't make a mess of your chocolate.
Decorate Them: Drizzle a little extra chocolate (like I did) or drizzle with white chocolate. You could also sprinkle with crushed pecans, coconut, or sprinkles while the chocolate is still soft.
Storage Instructions: These Martha Washington Candies store great in an airtight container in the fridge for up to 2 weeks.
Freezing Instructions: You can also freeze them for up to 2 months. Flash freeze them on the parchment lined cookie sheet until solid, then transfer them to a freezer safe bag. Let them thaw in the fridge for a few hours before enjoying.

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