Description
Martha Washington Candy is a classic, sweet, and creamy homemade treat featuring a buttery dough mixed with coconut, pecans, and maraschino cherries. These bite-sized candies are dipped in smooth almond bark and drizzled with white chocolate for an elegant finish, perfect for holiday gifting or special occasions.
Ingredients
Scale
Dough Ingredients
- 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)
Coating Ingredients
- 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 thoroughly until the mixture is smooth and well incorporated.
- Add Coconut, Pecans, and Cherries: Stir in the sweetened shredded coconut, chopped pecans, and chopped maraschino cherries until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes or until firm enough to handle. For best results, chill overnight to enhance texture and flavor.
- Prepare the Baking Sheets: Line two baking sheets with parchment or wax paper, then set aside for rolling the candy balls.
- Roll the Dough: Once the dough is firm, roll it into 1-inch diameter balls. Distribute half of the balls onto each prepared baking sheet.
- Chill Again: Refrigerate the baking sheets for 2 hours or longer to ensure the balls are firm enough for dipping. Overnight chilling is recommended for optimal firmness.
- Melt the Almond Bark: Melt half of the almond bark in a microwave-safe bowl using 30-second intervals, stirring well after each interval until completely smooth and melted.
- Dip the Candies: Remove one baking sheet from the refrigerator. Using a toothpick, dipping tool, or fork, dip each candy ball into the melted almond bark, allowing excess chocolate to drip off before placing it back on the lined sheet.
- Set the First Batch: Return the dipped candies to the refrigerator to let the chocolate coating set fully.
- Repeat with the Second Batch: Melt the remaining almond bark and repeat the dipping process with the second batch of candies. Chill again to set the coating.
- Drizzle with White Chocolate: Melt the white candy melts or white almond bark and drizzle over the cooled, coated candies for decorative contrast.
- Allow to Set: Place the candies back in the fridge for about 30 minutes until the white chocolate drizzle is firm.
- Serve and Enjoy: Once set, the candies are ready to be served. Enjoy these rich, festive treats with family and friends.
Notes
- For best results, chill the dough overnight before rolling to improve texture and ease of handling.
- Ensure maraschino cherries are well-drained and blotted dry to prevent sogginess in the dough.
- You can substitute pecans with walnuts if desired or to suit allergy needs.
- Use toothpicks or candy dipping forks for easier handling of candy balls while dipping.
- Store finished candies in an airtight container in the refrigerator for up to two weeks.
