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Martha Washington Candies Recipe

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This recipe for Martha Washington Candies is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 sticks (1 cup) butter, melted
1 lb powdered sugar
1 tbsp vanilla extract
1 14 oz package shredded coconut, sweetened
1 14 oz can sweetened condensed milk
1 10 oz jar maraschino cherries, drained and chopped
3 cups finely chopped pecans
1 16 oz package chocolate Candiquik

After chopping cherries, place on a paper towel so the liquid can be absorbed. Blot dry with additional paper towels.
Combine all ingredients except for Candiquik in a large bowl.
Refrigerate for at least two hours. Tip #1 - the colder the filling is the quicker the chocolate will set up
Form into balls about the size of a walnut or whatever size you prefer.
Refrigerate balls for 20 minutes. Tip #2 - See tip #1
Line baking sheet with parchment paper.
Melt Candiquik according to package directions.
Dip balls into chocolate, tap off excess, and place on lined baking sheet to set up. Tip #3: Get off as much chocolate as you can otherwise it will pool at the bottom of the candy and you'll have to trim it off.
Repeat until all balls are covered in chocolate.
Store in airtight container.




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