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Martha Washington Candies

Delightful bite-sized sweets combining creamy, crunchy, and fruity flavors, perfect for holidays and gifting.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Candy Base
  • 1 cup unsalted butter, melted
  • 1 pound powdered sugar
  • 1 tablespoon vanilla extract
  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 10 ounces maraschino cherries, drained and chopped
  • 3 cups finely chopped pecans
Candy Coating
  • 16 ounces candy coating, melting wafers, or almond bark

Method
 

Preparation
  1. In a large bowl, mix melted butter, powdered sugar, and vanilla extract until smooth.
  2. Stir in sweetened shredded coconut and sweetened condensed milk until fully combined.
  3. Fold in chopped maraschino cherries and pecans until evenly distributed.
  4. Line a baking sheet with parchment paper. Shape the mixture into small bite-sized balls and place them on the sheet.
  5. Refrigerate for 1 hour, or until firm.
Coating
  1. Melt candy coating according to package directions until smooth.
  2. Dip each chilled candy ball into the melted coating, letting excess drip off, then return to the parchment-lined sheet.
  3. Refrigerate for 30 minutes or until coating is set. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

These candies can be frozen for up to 3 months. For a nice touch, serve alongside coffee or tea.