Description
Martha Washington Candy is a classic, creamy, and sweet confection featuring a rich blend of butter, powdered sugar, sweetened condensed milk, coconut, pecans, and maraschino cherries, all coated in smooth almond bark and decorated with a drizzle of white chocolate for a festive finish. These bite-sized candies are perfect for holidays and special occasions.
Ingredients
Scale
Base Mixture
- 1 cup butter (room temperature)
- 4 cups confectioners’ sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
Mix-ins
- 3 cups sweetened shredded coconut
- 2 cups chopped pecans
- 20 maraschino cherries (drained, chopped, and blotted dry)
Coating and Decoration
- 1 pound chocolate almond bark
- 1 cup white candy melts or white almond bark
Instructions
- Prepare the Base Mixture: In a large bowl, combine the room temperature butter, confectioners’ sugar, sweetened condensed milk, and vanilla extract. Mix everything together until smooth and well combined to form a thick dough.
- Add the Mix-ins: Stir in the sweetened shredded coconut, chopped pecans, and chopped maraschino cherries. Ensure all ingredients are evenly incorporated into the dough for balanced flavors.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to firm it up. For best texture, chill overnight which makes it easier to handle in the next steps.
- Prepare Baking Sheets: Line two baking sheets with parchment or wax paper and set them aside in preparation for shaping the dough balls.
- Shape the Candy Balls: Remove the chilled dough and roll it into 1-inch diameter balls. Distribute half of the balls on each lined baking sheet to allow space between them for easy handling.
- Firm the Candy Balls: Place the baking sheets back in the refrigerator for 2 hours or longer, ideally overnight. This ensures the balls are firm enough to dip into the coating.
- Melt the Almond Bark: In a microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring between each until smooth and fully melted.
- Dip the Candy Balls: Using a toothpick, dipping tool, or fork, dip each chilled candy ball into the melted almond bark and gently tap off any excess chocolate. Place the coated candies back onto the parchment-lined baking sheet.
- Set the Coating: After dipping the first batch, return the baking sheet to the fridge to allow the chocolate coating to harden completely.
- Repeat Coating Process: Melt the remaining almond bark and dip the second batch of candy balls, then refrigerate again until set.
- Decorate with White Chocolate: Melt the white candy melts or white almond bark and drizzle it artistically over the set candies for a decorative and elegant finish.
- Final Setting: Allow the drizzled white chocolate to harden fully by chilling the candies in the refrigerator for about 30 minutes.
- Serve and Enjoy: Once the chocolate decoration is set completely, the Martha Washington Candy is ready to be enjoyed as a festive, creamy homemade treat.
Notes
- For best results, chill the dough overnight before shaping and dipping to ensure easier handling and firmer texture.
- You can substitute pecans with walnuts if preferred.
- Be sure to blot dry the maraschino cherries thoroughly to avoid excess moisture in the dough.
- Store finished candies in an airtight container in the refrigerator for up to 2 weeks.
- Use room temperature butter for easier mixing, but avoid it becoming too soft.
