Description

Craving a sweet, nostalgic treat that’s rich, creamy, and bursting with flavor? What if you could create a batch of decadent, chocolate-dipped candies filled with coconut, cherries, and pecans in just a few hours? Say hello to Martha Washington Candy! These delightful confections combine a creamy, buttery center with a crunchy nutty texture, all enrobed in smooth semi-sweet chocolate. Perfect for holiday gifting, parties, or indulging your sweet tooth, they’re a classic Southern treat with timeless appeal.

Ingredients

Unsalted Butter (1 cup, softened): Creates a creamy, rich base for the filling.
Vanilla Extract (1 tbsp): Adds a warm, sweet note to enhance the flavors.
Sweetened Condensed Milk (14 oz): Provides sweetness and a smooth, sticky texture to bind the filling.
Powdered Sugar (4 cups): Sweetens and thickens the filling for a firm, scoopable consistency.
Sweetened Shredded Coconut (14 oz): Adds chewy texture and tropical flavor.
Maraschino Cherries (10 oz, drained and chopped): Bring a sweet, fruity pop and vibrant color.
Pecans (3 cups, chopped): Contribute a nutty crunch and earthy flavor.
Semi-Sweet Chocolate Chips (6 cups): Form a smooth, glossy coating for the candies.
Shortening (4 tbsp): Thins the chocolate for easier dipping and a shiny finish.

Substitutions and Variations

Butter: Use salted butter (reduce added salt if any) or vegan butter for a dairy-free version.
Sweetened Condensed Milk: Substitute with coconut sweetened condensed milk for a dairy-free option.
Powdered Sugar: Reduce to 3½ cups for a softer filling, or use a sugar-free alternative (adjust texture as needed).
Coconut: Swap with unsweetened coconut for less sweetness, or omit and increase pecans by 1 cup.
Cherries: Replace with dried cranberries, raisins, or chopped dried apricots for a different fruity note.
Pecans: Use walnuts, almonds, or hazelnuts, or omit for a nut-free version (increase coconut or cherries to compensate).
Chocolate Chips: Use milk chocolate, dark chocolate, or white chocolate for varied flavors, or use dairy-free chocolate chips.
Shortening: Substitute with coconut oil or omit (note that chocolate may be thicker and harder to dip).
Add-Ins: Mix in ½ tsp almond extract, ¼ cup mini chocolate chips, or a pinch of cinnamon for extra flavor.

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Instructions

Prepare the Filling:
- In a large mixing bowl, use a stand mixer or handheld mixer on medium speed to beat 1 cup softened unsalted butter, 1 tbsp vanilla extract, and 14 oz sweetened condensed milk until smooth and creamy, about 1–2 minutes.
- Gradually add 4 cups powdered sugar, beating until fully combined and thick, about 1 minute.
- Tip: Soften butter at room temperature for 30–60 minutes to avoid lumps, and scrape the bowl as needed.
Add Mix-Ins:
- Stir in 14 oz sweetened shredded coconut, 10 oz drained and chopped maraschino cherries, and 3 cups chopped pecans until evenly distributed. The mixture will be thick and sticky.
- Cover the bowl with plastic wrap and refrigerate for 1–2 hours to firm up, making it easier to scoop.
- Tip: Drain cherries thoroughly and pat dry with paper towels to prevent excess liquid, and chop pecans finely for a uniform texture.
Shape the Candies:
- Line two large sheet pans with parchment paper or wax paper.
- Use a 1½ tbsp cookie scoop or melon baller to portion the chilled mixture into balls. Roll each ball between your palms for a smooth, uniform shape.
- Place the balls on the prepared sheet pans, ensuring they don’t touch. Refrigerate the pans while preparing the chocolate.
- Tip: Lightly grease your hands with butter or cooking spray to prevent sticking while rolling.
Melt the Chocolate:
- In a large, microwave-safe bowl, combine 6 cups semi-sweet chocolate chips and 4 tbsp shortening. (Alternatively, work in two batches with 3 cups chips and 2 tbsp shortening each.)
- Microwave in 30-second increments, stirring well after each, until the chocolate is mostly melted, about 90–120 seconds total.
- Remove from the microwave and stir until fully melted and smooth, using residual heat to avoid overheating.
- Tip: Stir thoroughly to prevent scorching, and ensure the chocolate is smooth and glossy for easy dipping.
Dip the Candies:
- Remove one sheet pan of candy balls from the refrigerator at a time to keep them firm.
- Use a fork to dip each ball into the melted chocolate, rolling to coat fully. Lift the candy, tap the fork gently on the bowl’s edge to remove excess chocolate, and place back on the parchment paper.
- Repeat until all candies are dipped, reheating the chocolate briefly (10–15 seconds) if it thickens.
- Tip: Work quickly to prevent the candy balls from softening, and use a second fork to help transfer candies to the paper.
Set and Serve:
- Let the candies set at room temperature for 30–60 minutes, or refrigerate for 15–20 minutes to speed up the process.
- Once set, transfer to an airtight container or serve on a platter, optionally garnished with a sprinkle of sea salt or extra chopped pecans.
- Tip: Store in a cool place to prevent the chocolate from melting, especially in warm climates.