Martha Washington Candy is an easy to make old fashioned candy that is perfect for the holidays! Made with coconut, pecans and cherries, this easy candy recipe is ideal for gift giving and looks impressive on a cookie tray! A must make for Christmas!
Keyword martha washington candy, martha washington candy recipe
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.
Storage Information: Store candies in airtight container at room temperature for up to 2 weeks.