A delightful holiday confection, Martha Washington Candy combines creamy coconut, crunchy pecans, and sweet maraschino cherries enrobed in smooth chocolate. These bite-sized treats bring a decadent touch to any occasion, whether you’re hosting a festive party or preparing thoughtful gifts. With their elegant appearance and rich flavors, they are destined to become a holiday favorite.

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Ingredients Overview

Using quality ingredients is the cornerstone of creating exceptional Martha Washington Candy. Softened butter provides the creamy foundation for the dough, while sweetened condensed milk brings richness and sweetness that binds everything together. Powdered sugar lends a smooth, melt-in-your-mouth texture, while vanilla extract adds a hint of warmth.

Sweetened shredded coconut gives the candy its characteristic chewiness, and chopped pecans introduce a satisfying crunch. The maraschino cherries add a pop of vibrant sweetness, but it’s crucial to drain and blot them thoroughly to prevent excess moisture from compromising the dough’s texture.

For the chocolate coating, almond bark ensures a smooth and glossy finish that hardens beautifully, while white candy melts are used to add a decorative drizzle. These ingredients, when handled with care, create a treat that’s both delicious and visually appealing.

How to Make Martha Washington Candy

Begin by mixing the base for the candies. In a large mixing bowl, combine softened butter, powdered sugar, sweetened condensed milk, and vanilla extract. Mixing these ingredients until smooth creates the creamy foundation that will hold the other elements together. The consistency should be rich and pliable, setting the stage for the add-ins.

Next, gently fold in the shredded coconut, chopped pecans, and maraschino cherries. Ensure that these ingredients are evenly distributed throughout the dough, as this ensures a consistent flavor in every bite. The cherries should be chopped into small, uniform pieces and thoroughly dried to prevent the dough from becoming too wet.

Once mixed, the dough needs to be chilled. This step is critical for shaping and ensures the candies hold their form during coating. Roll the dough into 1-inch balls and place them on lined baking sheets. Refrigerate for at least two hours or, for best results, overnight. Chilling not only makes the dough easier to handle but also enhances the texture of the final product.

Perfecting the Chocolate Coating

Achieving a smooth and glossy chocolate coating is key to the candy’s polished appearance. Melt half of the chocolate almond bark in a microwave-safe bowl, using 30-second intervals and stirring between each. This gradual method prevents overheating and ensures the chocolate remains smooth and workable.

When dipping the candies, work with one tray at a time, keeping the second tray in the refrigerator to maintain firmness. Use a toothpick, fork, or specialized dipping tool to immerse each candy ball into the melted chocolate. Gently tap off any excess coating before placing the candies back on the lined baking sheet. Repeat with the remaining tray, melting additional almond bark as needed.

To add a decorative touch, melt white candy melts and drizzle over the chocolate-coated candies. This simple step elevates their presentation, making them look as delightful as they taste. Allow the coating and drizzle to fully set before handling or serving.

Storing and Serving Martha Washington Candy

Proper storage is essential to maintain the candies’ freshness. Place them in an airtight container and store at room temperature for up to a week, or in the refrigerator for longer shelf life. If preparing these treats as gifts, pack them in festive boxes or decorative jars for a personal and professional touch.

For serving, arrange them on a dessert platter alongside other holiday favorites like fudge, cookies, or truffles. Their glossy coating and decorative drizzle make them a standout addition to any festive spread.

Recipe Tips

Chilling is Crucial:
Always refrigerate the dough before shaping and again before dipping to ensure firm, easy-to-handle candies.

Work in Batches:
Keep one tray chilled while working on the other to maintain the dough’s firmness during dipping.

Dry Cherries Well:
Thoroughly blot maraschino cherries to prevent excess moisture, which can affect the dough’s texture and the chocolate coating.

Avoid Overheating Chocolate:
Heat almond bark in short intervals and stir frequently to achieve a smooth, glossy consistency without burning.

What to Serve With This Recipe

Pair these decadent treats with beverages that complement their richness. A cup of coffee or hot chocolate enhances the candies’ flavors, while a glass of dessert wine adds an elegant touch.

For dessert platters, include Martha Washington Candy alongside other confections such as homemade truffles, peppermint bark, or sugar cookies. Their visual appeal and rich flavor make them a standout choice.

These candies also make excellent holiday gifts. Pack them in festive boxes, cellophane bags, or decorative tins. Add a handwritten note for a personal touch, making them a thoughtful and delicious present for friends, family, or coworkers.

Frequently Asked Questions

Can I Use Different Nuts?
Absolutely. Pecans can be substituted with walnuts or almonds for a different flavor and texture profile.

How Long Do These Candies Last?
Stored in an airtight container, they remain fresh for up to a week at room temperature or two weeks in the refrigerator.

Can I Use Dark or White Chocolate for Coating?
Yes, dark chocolate or white almond bark can be used as alternatives to the standard chocolate almond bark for variety.

Martha Washington Candy is a timeless treat that blends rich flavors with an elegant presentation. Easy to make and versatile, they’re perfect for sharing, gifting, or savoring with your favorite holiday beverage. This festive candy is sure to be a hit at any gathering, bringing a touch of sweetness and joy to the holiday season.

Ingredients

1 cup butter, softened to room temperature
4 cups confectioners’ sugar
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 cups sweetened shredded coconut
2 cups chopped pecans
20 maraschino cherries, drained, chopped, and thoroughly blotted dry
1 pound chocolate almond bark
1 cup white candy melts or white almond bark

Instructions

In a large mixing bowl, combine the softened butter, powdered sugar, sweetened condensed milk, and vanilla extract. Mix until well incorporated and smooth.

Gently fold in the shredded coconut, chopped pecans, and maraschino cherries until evenly distributed throughout the mixture. Cover the bowl and refrigerate the dough for about 30 minutes, or until firm enough to shape.

While the dough chills, line two baking sheets with parchment or wax paper and set them aside. Once firm, roll the chilled dough into 1-inch balls and arrange them evenly on the prepared baking sheets.

Refrigerate the formed balls for at least 2 hours, or ideally overnight, to ensure they are completely firm.

Melt half of the chocolate almond bark in a microwave-safe bowl, heating it in 30-second intervals. Stir between each interval until fully melted and smooth. Remove one baking sheet of candies from the refrigerator. Using a toothpick, fork, or dipping tool, dip each ball into the melted chocolate. Gently tap off any excess chocolate and place the coated candies back onto the lined baking sheet. Once all candies from the first tray are dipped, return the tray to the refrigerator to set.

Repeat the process with the second batch of candy, melting the remaining almond bark as needed.

After dipping all candies, melt the white candy melts and drizzle over the candies for a decorative finish.

Allow the chocolate coating and drizzle to fully set before serving. Store the candies in an airtight container and enjoy these decadent treats!