Description

Martha Washington Candy is a nostalgic, no-bake holiday treat featuring a creamy coconut and pecan filling coated in smooth semi-sweet chocolate. Often made with optional maraschino cherries, these classic candies are perfect for Christmas dessert trays, holiday gifts, and festive gatherings. Their rich flavor and elegant appearance make them a beloved addition to any seasonal celebration.

Ingredients

Scale

For the filling:

1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
14 oz sweetened shredded coconut
2 cups chopped pecans

For the coating:

16 oz semi-sweet chocolate chips
2 tbsp shortening or coconut oil

Instructions

· Add the sweetened condensed milk and vanilla extract. Mix well.

· Stir in the shredded coconut and chopped pecans until fully combined.

· Chill the mixture in the refrigerator for about 1 hour or until firm enough to shape.

· Scoop out small portions and roll into balls. Place them on a parchment-lined baking sheet.

· Freeze the balls for at least 30 minutes to make them easier to dip.

· In a microwave-safe bowl, melt the chocolate chips and shortening (or coconut oil) in 30-second intervals, stirring between each until smooth.

· Dip each ball into the melted chocolate using a fork or dipping tool, allowing excess chocolate to drip off.

· Place dipped candies back on the parchment-lined tray. Let the chocolate set at room temperature or in the fridge.

· Store candies in an airtight container in the refrigerator.

Notes

Use high-quality chocolate for best coating results.
Be sure to drain maraschino cherries thoroughly to prevent excess moisture in the filling.
Candies are easier to dip when slightly frozen.
Store in airtight containers to maintain freshness.
Make ahead for holidays or parties to save time and reduce stress.

Easily customizable with different nuts, chocolates, or flavor infusions.