Martha Washington Candy
A delightful treat blending chocolate, coconut, cherries, and pecans, perfect for any occasion.
Ingredients
Candy Mixture
- 1 cup unsalted butter, softened Ensure the butter is at room temperature for easy mixing.
- 1 tablespoon vanilla extract
- 14 ounces sweetened condensed milk
- 4 cups powdered sugar
- 14 ounces sweetened shredded coconut
- 10 ounces maraschino cherries, drained and chopped
- 3 cups pecans, chopped You can substitute with almonds or walnuts.
Chocolate Coating
- 6 cups semi-sweet chocolate chips Use quality chocolate chips for better flavor.
- 4 tablespoons shortening Helps the chocolate dip to be smooth and glossy.
Instructions
Preparation
- In a large bowl, beat together the softened butter and vanilla extract until well combined.
- Gradually add the sweetened condensed milk, mixing until smooth and fully incorporated.
- Slowly stir in the powdered sugar until fully combined.
- Gently fold in the shredded coconut, chopped maraschino cherries, and chopped pecans until evenly distributed.
- Chill the mixture in the refrigerator for about 1 hour until firm.
Coating
- Once firm, scoop out small portions and shape them into balls or rectangles.
- In a double boiler, melt the semi-sweet chocolate chips with the shortening until smooth and glossy.
- Dip each candy piece into the chocolate mixture, ensuring it is fully coated.
- Place the dipped candies on wax paper to set.
- Let them cool completely before serving.
Notes
Store in an airtight container at room temperature for up to 1 week. For longer storage, keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.