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This Martha Washington Candy recipe came from my grandma, and whipping these up marks the start of our holiday festivities each year! They're packed with coconut, pecans, and those vibrant maraschino cherries, all coated in chocolate. It's like a fancy chocolate-cherry treat meets a coconut delight - you won't be able to stop at one!
What Makes These Treats Extra Special
The best thing about these candies is how straightforward they are - no special tools needed! Just combine, cool, shape, and coat. They're perfect for gifting in small boxes, and they're always the first to vanish at our holiday get-togethers.
Your Grocery List
- Butter: Get it melted beforehand for easier blending.
- Powdered Sugar: Measure it loose, not packed down.
- Good Vanilla: Pure extract really enhances the flavor.
- Coconut: Look for the sweetened flakes near the baking items.
- Condensed Milk: Adds that smooth, luxurious texture.
- Cherries: Grab maraschinos and make sure to chop and blot them.
- Pecans: A quick toast brings out their flavor if you've got time.
- Chocolate: Ghirardelli melting wafers work great for me.
Sweet Creation Steps
- First Moves
- Use your largest mixing bowl and toss in all ingredients except chocolate. Mix thoroughly - I go in with my hands just like Grandma always did. It'll feel sticky but that's just right!
- Cool Down
- Stick your bowl in the fridge for about two hours. Cold mixture is way simpler to handle.
- Shape Up
- Form the mixture into small, bite-sized balls. Set them on a cookie sheet lined with parchment and chill again for 20 minutes.
- Chocolate Dipping
- Melt chocolate gently and take your time! I dunk each ball using a fork, tap off extra chocolate, and place on fresh parchment. Sometimes I add a pinch of coconut on top while they're still wet.
- Final Patience
- Let them rest until the chocolate coating gets completely firm. They'll turn all glossy and tempting!
Insider Secrets
I've made these countless times and learned a few tricks: Blot those cherries really well since extra juice makes everything too soft. Keep the mixture cold throughout the process. Don't skimp on chocolate quality, it really shows in the final taste. And if you can, pick up some candy dipping tools to make coating so much smoother!
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Storage Smarts
These treats stay fresh about two weeks in an airtight container, but they rarely stick around that long! Store them in the fridge if your house is warm. Want to prep ahead? Form your balls, freeze them flat on a tray, then transfer to a freezer bag. They'll last for months frozen - just thaw in the fridge before the chocolate coating step.
Gift-Giving Gold
Every holiday season, I place these in cute boxes with ribbons for the sweetest homemade gifts! My neighbors always ask when they're coming. Put them out at your holiday gatherings and watch them quickly disappear. Just remember to hide a few for yourself!
Creative Twists
I've tried walnuts instead of pecans with great results. My sister adds a tiny hint of almond extract for something different. When I'm feeling extra, I'll add white chocolate drizzle over the dark coating. The recipe can handle changes, so don't be afraid to experiment!
Family Memories
Creating these candies always takes me back to kitchen moments with my grandma. Now my kids join in, rolling the centers and adding toppings. It's become more than just a sweet treat - it's our family legacy. Try them yourself, and maybe they'll become your new holiday staple too!
Frequently Asked Questions
- → Why should the filling be chilled?
It makes the chocolate set quicker and prevents a messy dipping process.
- → Can these be stored in the freezer?
Yes, you can safely freeze them in a sealed container for up to 3 months.
- → Why remove cherry moisture?
Too much juice can ruin the texture and mess up how the chocolate sticks.
- → What makes dipping easier?
Use tools for dipping and shake off extra chocolate to avoid messy bottoms.
- → How long do these stay fresh?
They’ll taste great for around 2 weeks in a tightly sealed container at room temperature.