Grandma's Easy No-Bake Martha Washington Candy: A Sweet Taste of Southern Charm!
Indulge in a sweet bite of old-fashioned Americana with this easy, no-bake Martha Washington Candy. Featuring a creamy coconut-pecan filling with maraschino cherries, all enrobed in a luscious chocolate shell, these delightful treats are perfect for holidays, gatherings, or a simple, nostalgic moment.
Equipment
- Large bowl
- Electric mixer
- Parchment paper
- Wax paper
- Baking sheets (2)
- Microwave-safe bowl
- Toothpick or candy dipping tool
- Spoon
- Piping bag (optional)
Ingredients
For the Candy Filling
- 1 cup butter room temperature
- 4 cups confectioners’ sugar
- 1 can sweetened condensed milk 14-ounce
- 1 tsp vanilla extract
- 3 cups sweetened shredded coconut
- 2 cups chopped pecans
- 20 maraschino cherries drained, chopped, and blotted dry
For the Chocolate Coating
- 1 lb chocolate almond bark
- 1 cup white candy melts or white almond bark
Instructions
- Step 1: In a large bowl, beat room temperature butter, confectioners' sugar, sweetened condensed milk, and vanilla extract with an electric mixer until smooth and well combined.
- Step 2: Stir in sweetened shredded coconut, chopped pecans, and blotted maraschino cherries until evenly distributed. Cover the bowl and refrigerate for about 30 minutes to firm up the mixture.
- Step 3: While the mixture chills, line two baking sheets with parchment paper or wax paper.
- Step 4: Once the mixture is firm, scoop out about 1-inch portions and roll them gently between your palms into neat little balls. Place each rolled ball onto your prepared baking sheets, leaving a little space between them.
- Step 5: Slide the baking sheets with the rolled candies back into the refrigerator. Let them chill for at least 2 hours, or until they are really firm. This step is crucial for ensuring they hold their shape for dipping.
- Step 6: Grab half of your chocolate almond bark and break it into pieces. Place it in a microwave-safe bowl. Heat it in 30-second intervals, stirring well after each, until it's completely smooth and wonderfully melted. Be careful not to overheat it.
- Step 7: Take one of your firm candy balls, stick a toothpick or use a proper dipping tool into it, and dip it into the melted chocolate. Make sure it's fully coated. Gently tap off any excess chocolate against the side of the bowl. Place the dipped candy back onto your lined baking sheet.
- Step 8: Once you've dipped all the candies from your first baking sheet, pop that sheet back into the fridge to help the chocolate set quickly. While that batch is setting, melt the remaining half of your chocolate almond bark and repeat the dipping process with your second batch of chilled candies.
- Step 9: Once all your chocolate-dipped candies are set, melt your white candy melts or white almond bark in a separate microwave-safe bowl, using the same gentle heating method. Once smooth, use a spoon or a piping bag with a tiny snipped corner to drizzle pretty lines and zigzags over the top of each candy.
- Step 10: Let the chocolate drizzle set completely before sampling. You can place them back in the fridge briefly to speed this up. Once set, these delectable Martha Washington Candies are ready to be devoured!
Notes
Substitutions & Additions: You can swap pecans for walnuts or almonds. Use good quality melting chocolate, semi-sweet, milk, or dark chocolate chips instead of almond bark (may need tempering or coconut oil). Replace maraschino cherries with finely chopped dried cranberries, golden raisins, or candied orange peel. Add a tiny pinch of salt or a drop or two of almond extract for extra flavor. A whisper of cinnamon or nutmeg can be added, especially around the holidays. To make bars, press the mixture into a parchment-lined 9x13 inch pan, chill, then pour melted chocolate over the top and cut into squares once set.
Tips for Success: Ensure butter is at room temperature for a smooth base. Always blot maraschino cherries dry with paper towels to prevent a sticky mixture. The two chilling steps are vital for firming the candy balls. Do not overheat chocolate when melting to prevent seizing; melt slowly in short intervals. Use a candy dipping tool or toothpick for easier, less messy dipping. Work in batches, keeping undipped candy balls in the fridge.
Storage: Store in an airtight container at room temperature (below 70°F/21°C) for up to 3-4 days, away from direct sunlight or heat. For longer storage, refrigerate in an airtight container for up to 2 weeks; let them sit at room temperature for 10-15 minutes before serving for optimal texture. Candies can be frozen for up to 2-3 months by placing set candies in a single layer on a baking sheet until solid, then transferring to a freezer-safe airtight container or freezer bag, separating layers with parchment paper. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.