Martha Washington Candies have a creamy coconut and pecan center with chopped cherries throughout. These bite-sized, chocolate coated balls are similar to a coconut truffles with a slightly creamier center.
10ouncesmaraschino cherrieschopped and drained (blot with a paper towel until dried)
12ouncespink candy meltsYou will need an extra ½ cup if you choose to make the swizzle on each candy.
12ounceschocolate candy melts You will need an extra ½ cup if you choose to make the swizzle on each candy.
Add sugar, melted butter, extract, sweetened condensed milk, and coconut to a large bowl and combine with a spoon until all the mixture is wet.
Fold in the cherries, and pecans.
With gloved hands, form small 2 tablespoon-sized balls. The mixture will be slightly sticky, but still formable. If you have time, chilling the mixture for one hour can help ease the stickiness.
Add the formed balls to a parchment lined baking sheet. Once all are formed, add the baking sheet to the freezer for one hour to chill these balls before dipping them in chocolate.
Once the candies are firm, it is time to dip them in the candy melts. Add the chocolate or pink melts (do one kind at a time) to a microwave-safe bowl and microwave for 30 seconds. Stir, and then microwave for 15-second intervals stirring in-between each until creamy.
Using a fork and spoon, dip each candy into the melted chocolate and shake off any excess, Place each candy on the parchment-lined baking sheet. Swizzle the opposite color over each candy, or add a little extra pinch of shredded coconut. Once they are all done, place the baking sheet in the freezer to firm them up for 30 minutes.
Store candies in an airtight container in the refrigerator for up to one week.
Nutritional values may vary and are meant to be a guide.