Martha Washington Candies (Print Version)

# Ingredients:

01 - 1 pound sugar in powdered form.
02 - 14 ounces of sweetened condensed milk.
03 - 1 cup of melted butter.
04 - 3 cups of tiny, chopped pecans.
05 - 14 ounces of shredded coconut with sweetener.
06 - 16 ounces of candy coating.
07 - 10 ounces of maraschino cherries, rinsed and cut into bits.
08 - 1 tablespoon of vanilla essence.

# Instructions:

01 - Cut the cherries into small pieces and pat them dry using paper towels.
02 - Combine everything except the candy coating in a large bowl.
03 - Put the mixture in the fridge for at least 2 hours.
04 - Shape the mixture into balls about the size of a walnut, around 1 inch each.
05 - Let the balls cool in the fridge for about 20 minutes.
06 - Get a baking sheet ready by lining it with parchment paper.
07 - Follow the instructions on the package to melt the candy coating.
08 - Cover each ball in melted chocolate and let any extra drip off.
09 - Put the coated balls on the lined sheet and leave them until they’re firm.

# Notes:

01 - Keeping the mixture cold makes it easier to work with.
02 - Make sure to dry the cherries properly, so the mixture isn’t soggy.
03 - Let excess chocolate drip off to avoid a messy base.
04 - You can freeze these treats for up to 3 months.
05 - They stay good for about 2 weeks when left at room temperature.
06 - These make wonderful presents during the holidays.
07 - They look great on a tray of cookies!
08 - Try using tools made for dipping if you have them.

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