These Martha Washington Candies are an excellent addition to your holiday celebrations, are ideal for gift giving, and look impressive on a cookie tray!
I have been feeling a little nostalgic these past few weeks as I think about the upcoming holiday season. So many of our family traditions have died away the past few years as family has moved away or passed on. Chris and I were talking yesterday about what traditions we have started with our boys and what new ones we want to start so that when they’re older they can look back and say, “We always did such and such at Christmas”. I want that for them.
One of my fondest Christmas traditions was eating insane amounts of candies at my Grandma’s each year on Christmas Eve. Everyone had their specialties and these Martha Washington Candies (or Martha Washingtons as we always called them) were my Aunt Rene’s contribution each year.
This recipe yields roughly a million candies…or about that. I can easily get 5 dozen. My sister makes her’s about one quarter the size of mine since they are very rich. She’s also a lot skinnier than me. I may see a pattern here…
These candies are a great addition to your holiday celebrations and look impressive on a cookie or Christmas tray. Please, please, please do NOT just make these at Christmas though, they deserve to be enjoyed year round. Especially fantastic for Valentine’s Day!
Save the juice from your maraschino cherry jar and make this amazing Maraschino Cherry Frosting! It’s delicious!
Martha Washington Candies
- 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, (I use these tools here) 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.
More Christmas treats you NEED to make!
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