Description
Martha Washington Candy is a rich and creamy no-bake treat featuring a smooth buttery dough mixed with coconut, pecans, and maraschino cherries, all coated in luscious melted almond bark and finished with a decorative white chocolate drizzle. These bite-sized confections are perfect for holiday gatherings or anytime you crave a classic, nostalgic dessert.
Ingredients
Scale
For the Candy Dough
- 1 cup butter (room temperature)
- 4 cups confectioners’ sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 2 cups chopped pecans
- 20 maraschino cherries (drained, chopped, and blotted dry)
For Coating and Decoration
- 1 pound chocolate almond bark
- 1 cup white candy melts or white almond bark
Instructions
- Mix the Dough: In a large bowl, combine the room temperature butter, confectioners’ sugar, sweetened condensed milk, and vanilla extract. Mix until smooth and well combined to form the candy dough.
- Add Coconut, Pecans, and Cherries: Stir in the sweetened shredded coconut, chopped pecans, and maraschino cherries until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes or until firm enough to handle. For best results, chill overnight to enhance the texture.
- Prepare the Baking Sheets: Line two baking sheets with parchment or wax paper to prevent sticking and set aside.
- Roll the Dough: Once chilled, roll the dough into 1-inch balls. Place half of the dough balls on each prepared baking sheet.
- Chill Again: Refrigerate the dough balls on the baking sheets for at least 2 hours or until firm. Overnight chilling is recommended for a firmer texture.
- Melt the Almond Bark: Melt half of the chocolate almond bark in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth and fully melted.
- Dip the Candies: Remove one baking sheet from the fridge and, using a toothpick, dipping tool, or fork, dip each dough ball into the melted almond bark. Tap off excess chocolate and place the coated candies back onto the lined baking sheet.
- Set the First Batch: Place the baking sheet of dipped candies back in the refrigerator to allow the chocolate coating to fully set.
- Repeat with the Second Batch: Melt the remaining almond bark and repeat the dipping process for the second batch of candy balls. Chill until set.
- Drizzle with White Chocolate: Melt the white candy melts or white almond bark and drizzle over the set candies for a decorative finish.
- Allow to Set: Let the chocolate drizzle set completely by refrigerating for about 30 minutes.
- Serve and Enjoy: Once fully set, the Martha Washington Candies are ready to be served. Enjoy these classic, sweet confections!
Notes
- For best results, chill the dough overnight before rolling to improve texture and ease of handling.
- Ensure maraschino cherries are well-drained and patted dry to prevent excess moisture in the dough.
- If you prefer, substitute pecans with walnuts or omit nuts for a nut-free version.
- The almond bark can be melted using a double boiler instead of a microwave if preferred for more control.
- Store the candies in an airtight container in the refrigerator for up to two weeks.
