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–+ servings
Plate of chocolate dipped martha washington candies with white chocolate drizzled on top.

Martha Washington Candies

One bite of a homemade Martha Washington candy and you will be transported to your grandma's kitchen or an old timey candy store. These easy candies are a classic for good reason, they are really tasty. But the best part is they are easy to make at home.
Prep Time20 minutes
Additional Time2 hours 30 minutes
Total Time2 hours 50 minutes
Servings: 48 Coconut Cherry Bonbons
Author: Carlee

Ingredients

  • 1 cup salted butter softened
  • 4 cups powdered sugar
  • 14 oz. sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 cups sweetened shredded coconut
  • 2 cups chopped pecans
  • 10 oz maraschino cherries
  • 1 pound melting chocolate
  • 1 cup white candy melts

Instructions

  • Chop the maraschino cherries relatively finely and pat dry with a paper towel. Set aside.
  • In a large bowl with an electric mixer beat together the butter, powdered sugar, sweetened condensed milk and vanilla until combined.
  • Stir in the coconut, pecans and chopped cherries.
  • Chill the dough for 30 minutes.
  • Using a 1 tablespoon scoop, scoop out the candy and roll into a ball and place on a parchment lined baking tray.
  • Once all the candy is scooped and rolled out into balls, place the candy filled baking sheet in the fridge for 2 hours (up to overnight).
  • Next melt your melting chocolate in a microwave-safe bowl in 30 second increments until melted and smooth. Alternatively, melt it in the top of a double boiler.
  • Use a fork to dip the balls in melted chocolate tapping off the excess chocolate and place back onto the parchment paper.  
  • Melt the white candy melts in a microwave safe bowl in 30 second increments until melted and smooth. 
  • Put melted chocolate in a piping bag or small plastic bag, cut a small whole in the corner. Drizzle the white chocolate on top of the candies.
  • Allow to set completely before storing in an airtight container for up to 2 weeks.

Notes

If you are in a hurry, you can put the balls of filling in the freezer for 30 minutes instead of chilling them in the refrigerator for 2 hours.
You can make the centers ahead of time and freeze to dip later.
These candies are great dipped in dark or milk chocolate, use whatever you prefer. 

Nutrition

Serving: 1candy | Calories: 234kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 69mg | Fiber: 1g | Sugar: 26g
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