Martha Washington Candy
User Reviews
4.3
18 reviews
Good
Martha Washington Candy
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This Martha Washington Candy is an old fashioned candy that’s perfect for the holidays. Each bite is loaded with cherries, pecans, and coconut with a chocolate shell wrapped around it.
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Ingredients
- 1 cup Maraschino cherries drained and dried
- 1 cup butter cubed
- 3 1/2 cups powdered sugar 1 pound box
- 1 tablespoon vanilla extract
- 2 cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 3 cups pecans chopped
- 16 ounces Chocolate Almond Bark semi-sweet or milk chocolate chips will work too
- Sprinkles optional
Instructions
- Coarsely chop the dried maraschino cherries. Dap the pieces with a paper towel to dry any juice that comes out of the cherries after being chopped. Set aside.
- In a large bowl, add in the butter. Cover with paper towel and microwave in 30 second intervals until the butter is completely melted. Let cool to room temperature.
- Add in the powdered sugar, vanilla extract, coconut, sweetened condensed milk, and pecans. Stir until well combined and the pecans and coconut are evenly distributed.
- Place in the refrigerator to set up for 2 hours.
- Using a 1 1/2 tablespoon cookie scoop, scoop the balls and place on a parchment paper/wax paper lined rimmed tray.
- Place the freezer for 30 minutes until firm.
- While the candy is freezing, melt the almond bark in a large microwave-safe bowl in 30 second intervals and stir after each interval until the almond bark is smooth.
- Using a fork, dip the frozen candy into the chocolate, tap the wrist holding the fork until the excess chocolate drips off and place on back on the parchment paper/wax paper lined tray.
- Decorate with sprinkles if you choose and place in refrigerator to set up.
- Store in an airtight container at room temperature or in the refrigerator.
Notes
- MARASCHINO CHERRIES: Make sure the cherries are completely dried. Excess juice makes it harder for the candies to keep their shape and firm up. You can use cherries are have been soaked in alcohol that’s thoroughly dried off for a boozy candy.
- PECANS: You can substitute these with walnuts if you prefer. The pecans would taste great if they were toasted before added into the candy. Do this by preheating your oven to 350 degrees F and bake on a baking sheet for 5 to 10 minutes until the pecans turn golden brown and are fragrant.
- COCONUT: You can use sweetened or unsweetened coconut for this recipe. You can also toast the coconut for extra flavor and to change the texture slightly.
- ALMOND BARK: Almond Bark is so easy to work with that’s why I prefer it, but candy melts or chocolate chips will work. The chocolate chips will take a bit longer to set though.
- STORAGE: Store these candies in an airtight container at room temperature for up to 2 weeks or 3 to 4 weeks if stored in the fridge.
- FREEZING: Freeze the candies on a baking sheet first for about 30 minutes and then place them in a freezer bag or freezer container. Freeze up to 3 months and thaw by placing in the fridge overnight.
Nutrition Information
Show Details
Calories
233kcal
(12%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
57mg
(2%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
156IU
(3%)
Vitamin C
0.3mg
(0%)
Calcium
34mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 45candies
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 57mg | 2% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
18 reviews
Good
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