Description
Martha Washington Candy is a classic no-bake confection featuring a rich, buttery base mixed with coconut, pecans, and maraschino cherries, all coated in smooth almond bark and beautifully drizzled with white candy melts. Perfect for festive occasions or sweet treats any time of year.
Ingredients
Scale
Base Mixture
- 1 cup butter (softened)
- 4 cups powdered sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 tsp vanilla extract
- 3 cups sweetened shredded coconut
- 2 cups pecans (chopped)
- 20 maraschino cherries (chopped)
Coating and Decoration
- 1 lb. chocolate almond bark
- 1 cup white candy melts
Instructions
- Prepare the Base Mixture: In a large bowl, use an electric mixer to beat together the softened butter, powdered sugar, sweetened condensed milk, and vanilla extract until fully combined and smooth.
- Incorporate Mix-ins: Stir in the shredded coconut, chopped pecans, and chopped maraschino cherries evenly throughout the batter.
- Chill the Dough: Cover the bowl and chill the mixture in the refrigerator for 30 minutes to allow it to firm up for easier handling.
- Form Candy Balls: Using a 1 ½ tablespoon scoop, portion out the chilled mixture and roll each into a smooth ball. Place the balls on a tray lined with parchment paper.
- Firm Up Candy Balls: Refrigerate the tray with the rolled candy balls for at least 2 hours or up to overnight to ensure they are solid and hold their shape.
- Melt Almond Bark: In a microwave-safe bowl, heat the chocolate almond bark in 30-second intervals, stirring between each, until completely melted and smooth.
- Dip Candy Balls: Use a fork or dipping tool to coat each candy ball in the melted almond bark, tapping off any excess chocolate, then place them back on the parchment-lined tray.
- Melt White Candy Melts: In a separate microwave-safe bowl, melt the white candy melts in 30-second increments, stirring until smooth and fluid.
- Decorate Candies: Drizzle the melted white candy melts over the almond bark-coated candy balls to add a decorative touch.
- Serve and Enjoy: Allow the coating to set, then serve these delicious Martha Washington candies as a delightful sweet treat.
Notes
- The candy mixture needs to be well chilled before shaping and dipping to ensure easy handling and a firm candy.
- For a smoother finish, temper the almond bark properly when melting if desired, to avoid bloom.
- Store the finished candies in an airtight container in the refrigerator for up to two weeks.
- You can substitute pecans with walnuts if preferred.
- Make sure the cherries are finely chopped to disperse flavor evenly without overpowering any bite.
