Martha Washington Cherry Coconut

Martha Washington Candy brings together rich chocolate and a creamy cherry coconut pecan center for a bite-sized treat that is nostalgia in every mouthful. These candies appear at nearly every family holiday in my house and disappear just as fast as I set them out. If you love a classic cherry and chocolate mix with a touch of crunch these sweets deliver every time.

I remember helping my mom roll and dip these as a child sticky fingers and all Now I share them with my own kids who always sneak a few before the chocolate sets.

Ingredients

• Unsalted butter: gives richness and smooth mouthfeel Go for high quality European style for a luxuriously creamy result
• Vanilla extract: enhances the sweetness and pairs well with the cherries Choose pure extract for clean flavor
• Sweetened condensed milk: provides the candy base and ensures tenderness Look for a fresh can with no dents
• Powdered sugar: for structure and classic sweetness Sift if lumpy for smooth mixing
• Sweetened shredded coconut: adds texture use moisture rich shreds for best chew
• Maraschino cherries: bring juicy color and fruity brightness Pat dry thoroughly to avoid soggy candies
• Pecans: bring crunch and earthy flavor Toast lightly before chopping to deepen the taste
• Semi-sweet chocolate chips: will coat the candies use a good brand that melts smoothly
• Shortening: helps the chocolate set with gloss Avoid substitutes for best texture

Step-by-Step Instructions

Make the Creamy Base:

In a large bowl beat together the softened butter vanilla extract and sweetened condensed milk until the mixture is completely smooth and creamy Begin on low speed to combine then increase to medium for a silky base

Mix in the Dry Ingredients:

Add powdered sugar and beat again thoroughly until you see no lumps This should only take a minute or two A smooth consistently thick texture is key here

Fold in Fillings:

Use a sturdy spatula to stir in shredded coconut chopped cherries and pecans Pay attention to even distribution and make sure the cherries are well-dried to prevent streaks of pink liquid

Chill for Easy Rolling:

Cover the bowl tightly and refrigerate for at least one hour up to two This step lets the mixture firm up so rolling balls is easy and less messy

Shape into Balls:

Line two large sheet pans with parchment Take a scoop of the chilled mixture about one and a half tablespoons each Roll firmly between your palms for uniform smooth balls

Prep for Dipping:

Put all shaped balls onto the parchment lined sheet pans and place back in the refrigerator for another brief chill about thirty minutes

Melt the Chocolate:

Place chocolate chips and shortening in a large microwave safe bowl Heat in thirty second increments stirring in between until almost melted Stir until completely smooth and glossy Divide chocolate in half if working with smaller batches

Dip and Set the Candies:

Use a fork to submerge each cold ball of filling in the melted chocolate Tap off any excess chocolate then set each one back on the parchment sheet to harden

Chill to Finish:

Return the dipped candies to the fridge to set if needed Chocolate should be firm and not sticky before serving

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Any time I open a fresh jar of maraschino cherries for these candies I know the house will smell amazing It always reminds me of winter holidays at my grandma’s table where she would sneak extra pecans into our batch for more crunch We have fun comparing whose batch has the most cherries in every bite

Storage Tips

Keep Martha Washington Candy tightly covered in the refrigerator for freshness Layer with parchment paper in an airtight container so the chocolate does not become tacky If you plan to store them longer freeze in single layers and remove only as many as you need letting them thaw briefly at room temperature before serving

Ingredient Substitutions

Swap the pecans for walnuts or almonds if you prefer a different nut flavor For a nut free version leave them out entirely and boost the coconut slightly You can use dark or white chocolate for dipping though semi sweet delivers the classic taste If you want these candies extra festive sprinkle with coconut or drizzle with colored white chocolate before the coating sets

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Serving Suggestions

These make a standout addition to homemade candy trays with fudge brittle and truffles or arrange on a platter for parties and brunches Their pretty jewel toned middle makes them excellent for Christmas Valentine’s Day or bridal showers Tie them up in cellophane bags for sweet little gifts

History of Martha Washington Candy

Named after America’s first lady this candy became popular in the early 1900s partly due to a chain of candy stores by the same name It was a luxurious but approachable treat with its cherry coconut nut combo and chocolate shell making it a mainstay in Southern kitchens for generations

Frequently Asked Questions

→ Can I substitute walnuts for pecans?

Yes, walnuts offer a similar texture and nutty flavor, making them an excellent alternative to pecans in this confection.

→ How long do the candies last after preparation?

Store them in an airtight container in the refrigerator for up to one week to maintain freshness and texture.

→ Can I use fresh cherries instead of maraschino?

Fresh cherries can be used, but make sure they are well-drained and pitted to prevent excess moisture in the mixture.

→ Is it possible to melt chocolate without a microwave?

Certainly, use a double boiler on the stovetop to gently melt chocolate and shortening, stirring until smooth.

→ Do I have to chill the mixture before shaping?

Chilling helps firm the mixture, making it easier to shape into uniform balls and ensuring candies hold their form when dipped.

→ Can these candies be frozen for later?

Yes, freeze in a single layer then transfer to containers with wax paper between layers for up to three months.