Martha Washington Candies (Print version)
Classic Martha Washington Candies with coconut, pecans, cherries, and a smooth chocolate shell.
# Ingredients:
For the filling
01 -
1 cup (226 g) unsalted butter, softened
02 -
4 cups (480 g) powdered sugar
03 -
1 can (14 oz / 397 g) sweetened condensed milk
04 -
1 teaspoon vanilla extract
05 -
3 cups (255 g) sweetened shredded coconut
06 -
2 cups (220 g) finely chopped pecans, toasted and cooled
07 -
3/4 cup (120 g) maraschino cherries, drained, chopped, and blotted dry
For coating
08 -
18 oz (510 g) semisweet chocolate melting wafers or chopped chocolate
09 -
2 teaspoons coconut oil or shortening, optional for thinning
10 -
4 oz (113 g) white chocolate melting wafers, optional for drizzle
# Instructions:
01 -
Beat the softened butter, powdered sugar, sweetened condensed milk, and vanilla in a large bowl until thick and smooth. Stir in the coconut, pecans, and blotted cherries.
02 -
Cover the bowl and refrigerate for 45-60 minutes, until the mixture is firm enough to roll without sticking badly.
03 -
Scoop about 1 tablespoon at a time and roll into 1-inch balls. Arrange on a parchment-lined baking sheet.
04 -
Refrigerate the rolled centers for at least 45 minutes, or freeze for 15-20 minutes, until very firm.
05 -
Melt the semisweet chocolate in 20-second microwave bursts, stirring between each, or use a double boiler. Stir in coconut oil if the chocolate seems too thick for dipping.
06 -
Dip each chilled ball in chocolate with a fork, tap off the excess, and place it back on the parchment. Drizzle with melted white chocolate if using.
07 -
Let the candies stand until the chocolate is firm, about 20-30 minutes at cool room temperature, or refrigerate for faster setting.
# Good to know:
01 -
Makes about 36 candies, depending on scoop size.
02 -
Chill time is important and is not included in cook time.
03 -
Serve chilled or slightly cool for the neatest texture.