Martha Washington Candies

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 16 oz package Chocolate candiquik
  • 1 lb Powdered sugar
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 14 oz package Coconut, sweetened
  • 4 cups Pecans

• Dairy

  • 2 sticks Butter
  • 1 14 oz can Condensed milk, sweetened

• Desserts

  • 1 10 oz jar Maraschino cherries

Found on momontimeout.com

Description

Ingredients

• 2 sticks (1 cup) butter, melted
• 1 lb powdered sugar
• 1 Tbls vanilla extract
• 1 14 oz package shredded coconut, sweetened
• 1 14 oz can sweetened condensed milk
• 1 10 oz jar maraschino cherries, drained and chopped
• 4 cups chopped pecans
• 2 16 oz package chocolate Candiquik

Directions

• After chopping cherries, place on a paper towel so the liquid can be absorbed.
• 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 waxed paper.
• Melt Candiquik according to package directions.
• Dip balls into chocolate, 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 youll have to trim it off.
• Repeat until all balls are covered in chocolate.
• Store in airtight container.