Ingredients
1 cup butter, melted
1 pound powdered sugar
1 tablespoon vanilla extract
14 ounces shredded sweetened coconut
14 ounces sweetened condensed milk
10 ounces maraschino cherries, drained and chopped
3 cups finely chopped pecans
16 ounces candy coating, such as Ghirardelli melting wafers, almond bark, or similar
How to make Martha Washington Candy
To begin, finely chop the maraschino cherries and place them on a layer of paper towels so the excess syrup can be absorbed; blot the tops with additional paper towels to remove as much moisture as possible, which prevents the filling from becoming too wet and helps the candies hold their shape. Excess liquid from the cherries can cause the centers to ooze or the chocolate to seize, so this drying step is essential for neat, firm candies.
In a large mixing bowl, combine the melted butter, powdered sugar, vanilla extract, shredded sweetened coconut, sweetened condensed milk, chopped and dried cherries, and finely chopped pecans, stirring until everything is evenly distributed and the mixture forms a thick, sticky dough. The mixture should be stiff enough to scoop but still soft and creamy; chilling will firm it further and make it easier to roll.
Cover the bowl and refrigerate the filling for at least 2 hours, or until it is very cold and firm enough to shape without sticking heavily to your hands. A well-chilled filling not only rolls more easily but also helps the chocolate coating set quickly and cleanly once the candies are dipped.
Once the filling is chilled, scoop out portions about the size of a walnut, roughly 1 inch in diameter, and roll them between your palms to form smooth balls; place each ball on a parchment-lined baking sheet as you work. After shaping all the candies, refrigerate the tray again for about 20 minutes so the centers are thoroughly cold before dipping.
While the candy centers chill, line another baking sheet with parchment paper and melt the candy coating according to the package directions, using a microwave or double boiler and stirring frequently until smooth and fluid. Using a fork or a dipping tool, drop each chilled ball into the melted coating, turn to cover completely, then lift it out and gently tap the fork on the edge of the bowl to allow excess coating to drip off before placing the coated candy on the prepared baking sheet.
Try to remove as much extra coating as possible so it does not pool around the base of each candy, which can create thick “feet” that later need to be trimmed. Repeat until all the centers are coated, then let the candies sit at room temperature until the chocolate has fully hardened and the shells are firm to the touch.