Description

This Old-Fashioned Martha Washington Candy recipe is a classic, nostalgic treat featuring a luscious mix of butter, sweetened condensed milk, powdered sugar, pecans, coconut, and maraschino cherries, all coated in rich melted chocolate. Perfectly sweet and chewy, these candies are rolled into bite-sized balls and chilled before being dipped in chocolate for a deliciously indulgent homemade confection.

Ingredients

Scale

Filling

0.5 cup butter, softened
14 ounces sweetened condensed milk
2 pounds powdered sugar
2 cups chopped pecans
1 cup sweetened shredded coconut
10 ounces maraschino cherries, drained and chopped

Chocolate Coating

16 ounces chocolate melting wafers
1 tablespoon coconut oil or shortening

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Instructions

Prepare the filling: In a large bowl, beat together 0.5 cup of softened butter and 14 ounces of sweetened condensed milk until smooth and creamy.
Add powdered sugar: Gradually add 2 pounds of powdered sugar to the butter mixture, mixing thoroughly until fully incorporated and the dough is smooth.
Mix in nuts and fruit: Fold in 2 cups of chopped pecans, 1 cup of sweetened shredded coconut, and 10 ounces of chopped maraschino cherries. Stir until the ingredients are evenly combined throughout the mixture.
Chill the mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour or until it becomes firm enough to handle.
Shape the candies: Once chilled, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze the balls for 1 hour to help them firm up further before dipping.
Melt the chocolate: Melt 16 ounces of chocolate melting wafers with 1 tablespoon of coconut oil or shortening. Heat in 30-second intervals, stirring well between each interval until the chocolate is smooth and fully melted.
Dip the candies: Using a fork, dip each frozen candy ball into the melted chocolate, ensuring it is fully coated. Tap off excess chocolate and place the coated candies back onto the parchment paper to set completely at room temperature or in the refrigerator.

Notes

Make sure the maraschino cherries are well drained before chopping to prevent excess moisture in the candy.
Using coconut oil or shortening in the chocolate helps achieve a smooth, shiny finish on the candy coating.
Store the finished candies in an airtight container in the refrigerator to keep them fresh.
These candies can be made ahead of time and stored for up to two weeks in the fridge or frozen for longer storage.