Lindt® Martha Washingtons

Yields45 Servings
Ingredients
 12 oz Jar Maraschino Cherries, Drained and Diced
 2 sticks Butter, Melted
 2 cups Powdered Sugar
 14 oz Sweetened Condensed Milk
 1 tbsp Vanilla Extract
 14 oz Sweetened, Flaked Coconut
 3 cups Finely Chopped Pecans
 5 Bars Lindt Dark Chocolate (70% Cocoa EXCELLENCE Bar)
 2 tbsp Vegetable Shortening
Directions
1

Dice cherries and pat between paper towels to drain excess juice.

2

Melt butter on low in medium pot. Add vanilla, powdered sugar, and condensed milk – stir until smooth. Stir in cherries, coconut, and pecans.

3

Form mixture into 2-inch balls. Chill in the freezer until firm, about 30 minutes.

4

Heat the chocolate and shortening in a small saucepan over low heat until chocolate begins to soften and lose its shape, then remove the pan from the heat and stir until melted and smooth.

5

Working with one candy ball at a time, dip each piece in warmed chocolate. Lift it out with a fork and let the excess chocolate drip back into the bowl. Place the coated ball on waxed paper or parchment paper to set.

6

Chill in refrigerator until the chocolate is set. Store in an airtight container for up to two weeks.

The base recipe (not scaled up/down) yields 8 dozen chocolates.

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