Can I make these without coconut?

Yes! You can omit the coconut, but you'll need to increase the powdered sugar by about 1/2 cup to maintain the proper consistency. The texture and flavor will be different, but still delicious.

Why did my chocolate coating crack?

Chocolate cracking typically happens when the candies are too cold when dipped. Try letting the frozen centers sit at room temperature for 2-3 minutes before dipping. Also, adding a teaspoon of coconut oil or shortening to your melted chocolate can help prevent cracking.

Can I use fresh cherries instead of maraschino?

Fresh cherries aren't recommended for this recipe as they contain too much moisture. If you prefer not to use maraschino cherries, dried cherries (chopped and soaked briefly in cherry juice or kirsch, then well-drained) would be a better alternative.

My mixture is too soft to form balls. What went wrong?

This usually happens when there's too much moisture or not enough dry ingredients. Make sure your cherries are very well drained and patted dry. You can also add more powdered sugar, a tablespoon at a time, until you reach a formable consistency.

Martha Washington Candy Recipe

Description

Martha Washington Candy is a classic, no-bake bite-sized treat featuring a luscious center of maraschino cherries, coconut, pecans, and sweetened condensed milk, all enrobed in rich chocolate. Perfect for holiday gifting or special occasions, these easy candies combine nostalgic flavors and a creamy, nutty texture.

Ingredients

Units Scale

Main Ingredients

1 cup maraschino cherries, drained and dried
1 cup butter, cubed
3 1/2 cups (1 pound box) powdered sugar
1 tablespoon vanilla extract
2 cups sweetened shredded coconut
14 ounces sweetened condensed milk
3 cups pecans, chopped

For Coating

16 ounces chocolate almond bark (semi-sweet or milk chocolate chips can be substituted)
Sprinkles, optional

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Instructions

Prepare the Cherries: Coarsely chop the dried maraschino cherries. Use a paper towel to dab and dry any excess juice that may come out after chopping. Set aside.
Melt the Butter: In a large bowl, add the cubed butter. Cover with a paper towel and microwave in 30-second intervals until completely melted. Allow to cool to room temperature so it blends well with the mixture.
Mix the Filling: To the melted butter, add powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, and chopped pecans. Mix until thoroughly combined and everything is evenly distributed.
Chill the Mixture: Place the bowl in the refrigerator for at least 2 hours to allow the filling to set and become easier to work with.
Shape the Candy Balls: Use a 1 ½ tablespoon cookie scoop to portion the filling into balls. Place each ball onto a parchment or wax paper-lined tray.
Freeze the Balls: Transfer the tray to the freezer for 30 minutes or until the candies are firm and easy to handle for dipping.
Melt the Chocolate Coating: While the candies are freezing, melt the almond bark (or chocolate chips) in a large microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted.
Dip the Candies: Using a fork, dip each frozen candy ball into the melted chocolate. Gently tap the wrist holding the fork to remove any excess chocolate, then place the coated candy back onto the lined tray.
Decorate and Set: If desired, add sprinkles on top of each dipped candy. Place the tray in the refrigerator to let the chocolate coating set completely.
Store: Store the candies in an airtight container at room temperature or in the refrigerator for longer storage and firmness.

Notes

Make sure the cherries are very well dried to prevent extra moisture in the candy.
Use parchment or wax paper to prevent sticking during setting and dipping.
You can substitute chocolate almond bark with semi-sweet or milk chocolate chips if preferred.
Allow the coated candies to set fully before transferring to storage containers.
These candies make great gifts and can be made ahead for parties or holidays.

Nutrition

Serving Size: 1 candy
Calories: 140
Sugar: 15g
Sodium: 25mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg