Enjoy this classic Martha Washington candy with a creamy center packed with nuts, cherries, and pecans all coated in chocolate. This easy candy recipe is perfect for holiday gift-giving!
Ingredients
1cupbutterroom temperature
4cupsconfectioners' sugar
1can14 ounces sweetened condensed milk
1teaspoonvanilla extract
3cupssweetened shredded coconut
2cupschopped pecans
20maraschino cherriesdrained, chopped and blotted dry
1poundchocolate almond bark
1cupwhite candy melts or white almond bark
Instructions
In a large bowl, mix the butter, powdered sugar, sweetened condensed milk, and vanilla until combined.
Stir in the coconut, pecans, and cherries.
Cover and chill the dough in the refrigerator for 30 minutes or until firm enough to handle.
Meanwhile, line 2 baking sheets with parchment paper or wax paper and set aside.
Roll the dough into 1-inch balls and place half on each lined baking sheet.
Place the baking sheets in the refrigerator for 2 hours or until firm. (I prefer to chill overnight)
Melt half of the almond bark in a microwave-safe bowl in 30-second intervals until melted and smooth. Remove 1 tray of the candies from the fridge and use a toothpick, dipping tool, or fork to dip the balls into the melted chocolate. Tap off excess chocolate and place it back onto the lined baking sheet. When you are finished with one baking sheet place it back into the fridge to set and repeat to melt the remaining almond bark and dip the second batch of candy.
When all candies have been dipped, melt the white candy melts, and drizzle on top of the candies.
Allow the chocolate to set. Serve and enjoy!
Notes
You can dust your hands lightly with powdered sugar to keep the candy mixture from sticking to your fingers and palms while rolling the balls.Store candies in an airtight container in the refrigerator for up to two weeks.