Description

Looking for a nostalgic, old-fashioned sweet treat that’s perfect for the holidays, special occasions, or anytime you need a bite of something rich and indulgent? Martha Washington Candy is a decadent combination of coconut, pecans, and cherries wrapped in a creamy filling, then dipped in silky chocolate. These bite-sized delights are a classic Southern favorite that never go out of style.

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Ingredients

Scale

For the Filling:

1 can (14 oz) sweetened condensed milk
1 stick (½ cup) unsalted butter, softened
1 tsp vanilla extract
3 cups powdered sugar
1½ cups sweetened shredded coconut
1 cup chopped pecans
¾ cup chopped maraschino cherries (drained and patted dry)

For the Chocolate Coating:

2 cups semi-sweet chocolate chips
2 tbsp coconut oil or vegetable shortening (for smooth dipping)

Optional Toppings:

Extra chopped pecans or coconut for sprinkling
Sea salt flakes for a sweet-and-salty finish

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Instructions

Step 1: Make the Filling

In a large bowl, mix together the softened butter and sweetened condensed milk until smooth.
Add the vanilla extract and powdered sugar, and mix until a thick, creamy dough forms.
Fold in the shredded coconut, chopped pecans, and maraschino cherries.
Cover and refrigerate the mixture for at least 1 hour, or until firm enough to roll into balls.

Step 2: Shape the Candy

Once the mixture is chilled, scoop out small portions (about 1 tablespoon each) and roll into balls.
Place the balls on a parchment-lined baking sheet.
Freeze for 30–45 minutes to firm them up for dipping.

Step 3: Melt the Chocolate

In a double boiler or microwave-safe bowl, melt the chocolate chips with coconut oil or shortening.
Stir until smooth and glossy. If using the microwave, heat in 20-second intervals and stir in between to avoid burning.

Step 4: Dip the Candy

Using a fork or dipping tool, dip each chilled candy ball into the melted chocolate, coating it completely.
Allow excess chocolate to drip off, then place back on the parchment-lined tray.
Sprinkle with toppings (like extra coconut or sea salt) while the chocolate is still wet if desired.
Let candies set at room temperature or refrigerate until the chocolate is fully hardened.

Step 5: Store and Enjoy

Once set, transfer the candies to an airtight container.
Store in the refrigerator for up to 2 weeks or freeze for up to 2 months.

Notes

Drain Cherries Well – Pat dry with paper towels to avoid excess moisture.
Chill Thoroughly – The firmer the filling, the easier the dipping.
Use Quality Chocolate – Good chocolate makes all the difference in taste and texture.
Work in Batches – Keep some candy balls in the freezer while dipping others to keep them firm.
Customize the Flavor – Add almond extract, switch to dark chocolate, or use walnuts instead of pecans.

Prep Time: 25 minutes
Cuisine: American