1-Getting started with Martha Washington Candies: is as simple as a cozy kitchen chat, and I’ll walk you through it like we’re making them together. Begin by chopping and drying the maraschino cherries thoroughly with paper towels to remove any excess moisture this keeps the candies from getting too soft. In a large bowl, mix the melted butter, powdered sugar, vanilla extract, sweetened shredded coconut, sweetened condensed milk, chopped cherries, and finely chopped pecans until everything blends smoothly.

2-Once mixed: pop the bowl in the refrigerator for at least two hours to firm up the mixture; this makes shaping easier and helps the candies hold their form. After chilling, roll the mixture into balls about one inch in size, then refrigerate them for another 20 minutes. Line a baking sheet with parchment paper and melt the candy coating as per the package instructions.

3-Dipping and Setting the Candies: Now for the fun part: dip each chilled ball into the melted coating, gently tapping off any excess to avoid pooling. Place them on the prepared baking sheet to set, and repeat until all are done. Let them harden at room temperature or in the fridge, and you’re all set to enjoy or store them.