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Martha Washington Candy
Martha Washington Candy
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
240 minutes
Vintage Martha Washington candy: coconut, pecans, cherry in chocolate. Easy and delicious holiday treat.
Ingredients:
  • 2 cups pecans
  • 1 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1 (14 ounce) bag sweetened coconut flakes
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 (6 ounce) jar maraschino cherries, drained and chopped
  • 5 cups semisweet chocolate chips
  • 1 1/2 tablespoons coconut oil
  • Sprinkles (optional)
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) to get it nice and toasty. Arrange pecans on a baking sheet lined with parchment paper for even roasting.
  • Place the pecans in the preheated oven and toast until they are golden brown and fragrant, for 7 to 10 minutes. Keep an eye on them and cool completely before chopping.
  • Combine softened butter and confectioner's sugar in a large bowl until smooth. Stir in coconut flakes, condensed milk, vanilla extract, almond extract, pecans, and cherries until well blended. Chill mixture for at least 3 hours or overnight for best results in keeping the filling firm.
  • Take the filling out of the refrigerator and shape into 1 1/2-tablespoon-sized balls. Place the balls back in the refrigerator to chill while you make the chocolate coating.
  • In a double boiler, gently melt chocolate chips and coconut oil together while stirring continuously. Once melted, remove from heat and let the chocolate cool slightly. Line a baking sheet with parchment paper.
  • Individually dip each ball into the luscious chocolate, ensuring it's fully coated, and then use a fork to lift it out, letting any extra chocolate drip off. Transfer the candy balls to the prepared baking sheet and sprinkle some colorful sprinkles for a fun and festive touch!

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