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Martha Washington Candies Recipe

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This recipe for Martha Washington Candies is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

1 cup butter melted
1 pound powdered sugar
1 tablespoon vanilla extract
14 ounces shredded coconut sweetened
14 ounces sweetened condensed milk
10 ounces maraschino cherries drained and chopped
3 cups finely chopped pecans
16 ounces candy coating such as Ghirardelli m
Directions:
Directions:
Instructions
Chop cherries into small pieces and place on a paper towel so the liquid can be absorbed. Blot dry with additional paper towels.
10 ounces maraschino cherries
Combine all ingredients except for candy coating in a large bowl.
1 cup butter, 1 pound powdered sugar, 1 tablespoon vanilla extract, 14 ounces shredded coconut, 14 ounces sweetened condensed milk, 10 ounces maraschino cherries, 3 cups finely chopped pecans
Refrigerate for at least two hours. The colder the filling is the quicker the chocolate will set up.
Form into balls about the size of a walnut or about 1 inch in size. Refrigerate balls for 20 minutes.


Line baking sheet with parchment paper. Melt candy melts according to package directions.
Dip balls into chocolate, (I use these dipping tools) tap off excess, and place on lined baking sheet to set up. 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 candies in airtight container at room temperature for up to 2 weeks.
Number Of Servings:
Number Of Servings:
Prep Time 15 minutes Total Time 15 minutes Servings 60 Calories 200kcal

 

 

 

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