If you’re looking to bring a timeless treat to your next holiday gathering or just want to indulge in a nostalgic, melt-in-your-mouth delight, the Martha Washington Cherry Balls Recipe is an absolute must-try. These luscious cherry-studded coconut and pecan balls, dipped in rich chocolate, offer a perfect balance of sweet, nutty, and fruity flavors with an irresistibly chewy and creamy texture. They’re charmingly old-fashioned yet so satisfying, and once you make a batch, they’ll quickly become a beloved classic in your dessert repertoire.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients, each carefully chosen to contribute to the overall decadence and texture of these cherry balls. From the buttery richness to the bright cherry bursts, every component plays a role in delivering that signature flavor and look.
- Maraschino cherries (1 jar, 10 ounces, without stems): Provide the sweet, juicy flavor and beautiful pops of red throughout the candy balls.
- Unsalted butter (½ cup): Adds creamy richness and helps bind the mixture together.
- Sweetened condensed milk (7 ounces): Brings sweetness and a luscious, gooey texture essential for the candy’s softness.
- Shredded sweetened coconut (8 ounces, about 2 ½ cups): Gives chewiness, tropical flavor, and a lovely texture contrast.
- Powdered sugar (2 ½ cups): Sweetens and helps firm the mixture so it can be shaped easily.
- Toasted and chopped pecans (1 cup): Introduce a satisfying crunch and subtle nuttiness.
- Vanilla extract (½ teaspoon): Enhances the flavors with a warm, comforting note.
- Dark coating chocolate or candy melts: Used for the classic chocolate shell that adds a smooth, rich finish.
How to Make Martha Washington Cherry Balls Recipe
Step 1: Prepare Cherries
The first step is to chop your maraschino cherries into small, bite-sized pieces. To avoid soggy candies, squeeze out as much juice as possible by pressing the cherries in cheesecloth or with paper towels. This ensures your cherry balls hold their shape without becoming too wet.
Step 2: Mix Ingredients
In a large bowl, melt your unsalted butter gently, either on the stove or in the microwave. Combine it with the sweetened condensed milk, shredded coconut, powdered sugar, toasted pecans, vanilla extract, and the prepared cherries. Stir everything thoroughly until the mixture is completely uniform and thick.
Step 3: Chill Mixture
To help the mixture firm up for easier handling, cover the bowl and chill it in the refrigerator for at least 30 minutes. This resting period is key for the candy balls to hold their shape when you roll them.
Step 4: Shape Candy Balls
Once chilled, scoop out about 3 tablespoons of the mixture at a time and roll it between your palms to form neat, uniform balls. Don’t worry if small bits of coconut stick out—that’s part of their charm and texture.
Step 5: Prepare for Coating
Place your formed candy balls evenly spaced on a parchment-lined baking sheet and pop them back into the refrigerator. This keeps them cool and solid while you get the chocolate coating ready.
Step 6: Melt Chocolate
Gently melt your dark coating chocolate or candy melts in a microwave-safe bowl. Heat in short bursts of 20 seconds, stirring each time, until the chocolate is completely smooth and glossy—perfect for dipping.
Step 7: Coat Candy Balls
Using a fork to hold each ball, dip them fully into the melted chocolate, making sure they’re completely covered. Lift, tap off the excess chocolate, and place them back onto the parchment-lined tray.
Step 8: Set Chocolate
Return the coated balls to the refrigerator to set the chocolate shell until it is hard and shiny. Once set, your Martha Washington Cherry Balls Recipe is ready to serve or store.
How to Serve Martha Washington Cherry Balls Recipe
Garnishes
For an extra festive touch, dust your cherry balls lightly with powdered sugar or sprinkle some finely chopped pecans on top of the chocolate just before it sets. These little touches bring an inviting look and hint at the flavors inside.
Side Dishes
These cherry balls are a sweet treat on their own, but they pair beautifully with a cup of rich coffee, hot cocoa, or even a glass of dessert wine. Consider serving them alongside a fruit platter or creamy cheesecake to complement their sweet, nutty essence.
Creative Ways to Present
You can elevate your presentation by arranging the cherry balls in decorative paper candy cups or stacking them on a tiered serving tray for parties. Wrapping individual balls in cellophane and tying them with a ribbon also makes for charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Martha Washington Cherry Balls in an airtight container in the refrigerator for up to two weeks. Keeping them chilled preserves the chocolate coating’s snap and the candy ball’s overall texture.
Freezing
If you want to enjoy these treats later, you can freeze the cherry balls. Place them in a single layer on a baking sheet to freeze solid before transferring to a freezer-safe container. They’ll keep for up to three months. Thaw in the refrigerator before serving.
Reheating
Since these are candy balls, no reheating is necessary. Simply let frozen balls thaw in the refrigerator, and they’ll be ready to delight your taste buds. Avoid microwaving as it could melt the chocolate coating.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have a very different texture and moisture level, so they wouldn’t work quite the same. Maraschino cherries are specially preserved and sweetened, which is essential for that signature flavor and texture in the Martha Washington Cherry Balls Recipe.
What type of chocolate works best for the coating?
Dark coating chocolate or candy melts designed for dipping work best because they melt smoothly and harden with a nice glossy finish. If you prefer, semi-sweet or bittersweet chocolate can be used but may alter the sweetness balance.
Can I make these cherry balls nut-free?
Absolutely! Simply omit the pecans and add a little extra coconut or powdered sugar for texture. The candy balls will still be deliciously chewy and flavorful without nuts.
How long do cherry balls keep at room temperature?
Because these treats contain dairy and fresh ingredients, it’s best not to leave them out longer than a couple of hours. For freshness and safety, store them in the refrigerator until just before serving.
Is this recipe suitable for gifting?
Yes! Martha Washington Cherry Balls make wonderful homemade gifts. Pack them in pretty boxes or tins with parchment for a festive, personal touch that will impress any recipient.
Final Thoughts
In all my years of making classic holiday treats, the Martha Washington Cherry Balls Recipe remains one of my absolute favorites. Its delightful blend of coconut, cherries, pecans, and rich chocolate feels like a warm hug in every bite. I truly hope you’ll enjoy making and sharing this charming confection as much as I do. Trust me, they’re worth every delicious moment!
Print
Martha Washington Cherry Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 30 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Martha Washington Cherry Balls are a delightful no-bake treat combining sweet maraschino cherries, shredded coconut, chopped pecans, and a creamy mixture, all coated in rich dark chocolate. These bite-sized confections are perfect for holiday celebrations or anytime you crave a sweet, nutty, fruity indulgence.
Ingredients
Filling Ingredients
- 1 (10-ounce) jar maraschino cherries without stems
- ½ cup unsalted butter
- 7 ounces sweetened condensed milk (half of a 14-ounce can)
- 8 ounces shredded sweetened coconut (about 2 ½ cups)
- 2 ½ cups powdered sugar
- 1 cup toasted and chopped pecans
- ½ teaspoon vanilla extract
Coating
- Dark coating chocolate or candy melts (quantity as needed for dipping)
Instructions
- Prepare Cherries: Roughly chop the maraschino cherries into small pieces. To remove excess moisture and prevent the mixture from becoming too wet, press the chopped cherries in cheesecloth or paper towels to squeeze out as much juice as possible. Set the drained cherries aside.
- Mix Ingredients: In a large bowl, melt the unsalted butter gently. To the melted butter, add the sweetened condensed milk, shredded sweetened coconut, powdered sugar, toasted and chopped pecans, vanilla extract, and the prepared maraschino cherries. Mix thoroughly until all the ingredients are fully combined, forming a consistent dough-like mixture.
- Chill Mixture: Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling step firms up the mixture, making it easier to handle and shape into balls.
- Shape Candy Balls: After chilling, use a medium cookie scoop or a spoon to measure out about 3-tablespoon-size portions of the dough. Roll each portion between your palms into uniform balls. It is normal if small pieces of coconut stick out slightly from the surface.
- Prepare for Coating: Arrange the formed balls on a baking sheet lined with parchment paper. Place them back into the refrigerator to keep chilled while you prepare the chocolate coating.
- Melt Chocolate: Put the dark coating chocolate or candy melts in a small microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly after each interval until the chocolate is completely melted and smooth, approximately 1 minute total.
- Coat Candy Balls: Using a fork, carefully dip each chilled candy ball into the melted chocolate to ensure full coverage. Tap off any excess chocolate gently and return the coated balls to the parchment-lined baking sheet.
- Set Chocolate: Chill the chocolate-coated cherry balls in the refrigerator until the chocolate hardens fully, about 15 to 30 minutes. Once set, serve immediately or store in an airtight container for later.
Notes
- Pressing the cherries to remove excess juice prevents the mixture from becoming too wet and difficult to shape.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant. Let them cool before chopping.
- If candy melts or coating chocolate is not available, high-quality semi-sweet chocolate can be used as a substitute.
- Keep the balls chilled until ready to serve to maintain their shape and freshness.
- These candies can be stored in an airtight container in the refrigerator for up to two weeks.
