Description

Old-Fashioned Martha Washington Candy is a nostalgic, rich, and creamy treat made with sweetened condensed milk, powdered sugar, pecans, shredded coconut, and maraschino cherries, all coated in smooth melted chocolate. These delightful no-bake candy balls offer a perfect balance of textures and flavors, ideal for holiday gifting or indulging in classic confectionery at home.

Ingredients

Scale

Candy Base

0.5 cup butter, softened
14 ounces sweetened condensed milk
2 pounds powdered sugar
2 cups chopped pecans
1 cup sweetened shredded coconut
10 ounces maraschino cherries, drained and chopped

Chocolate Coating

16 ounces chocolate melting wafers
1 tablespoon coconut oil or shortening

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Instructions

Combine Butter and Condensed Milk: In a large bowl, beat together 0.5 cup of softened butter and 14 ounces of sweetened condensed milk until the mixture is smooth and well blended.
Add Powdered Sugar: Gradually add 2 pounds of powdered sugar into the bowl, mixing continuously until fully incorporated into the buttery condensed milk base.
Fold in Mix-Ins: Gently fold in 2 cups of chopped pecans, 1 cup of sweetened shredded coconut, and 10 ounces of chopped maraschino cherries. Stir until all ingredients are evenly combined.
Refrigerate the Mixture: Cover the bowl and refrigerate the candy mixture for at least 1 hour or until firm to make it easier to shape.
Shape Candy Balls and Freeze: Roll the chilled mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze the balls for 1 hour to help them firm up before dipping.
Melt Chocolate Coating: In a microwave-safe bowl, melt 16 ounces of chocolate wafers together with 1 tablespoon of coconut oil or shortening in 30-second intervals, stirring thoroughly between each interval until smooth.
Dip Candy Balls: Using a fork, dip each candy ball into the melted chocolate, allowing excess chocolate to drip off. Place the coated balls back onto the parchment-lined sheet and let them set completely at room temperature until the chocolate hardens.

Notes

Make sure the butter is softened to room temperature for easier mixing.
Drain and chop the maraschino cherries well to prevent excess moisture in the candy mixture.
You can substitute the chocolate melting wafers with high-quality chocolate chips for a richer flavor.
Store the finished candies in an airtight container in the refrigerator; they can last up to two weeks.
If you prefer a firmer candy ball, extend refrigeration time before shaping.