Easy Martha Washington Candy Recipe

If you love coconut and chocolate, you’re in for a real treat with this Easy Martha Washington Candy Recipe. Imagine creamy coconut, sweet maraschino cherries, and buttery pecans all tucked into a luscious chocolate shell—each bite is pure nostalgia! Whether you’re making candy for a holiday tray, sharing with friends, or just indulging in a sweet moment for yourself, this Easy Martha Washington Candy Recipe brings the perfect mix of sweet, chewy, nutty, and chocolatey goodness. You won’t believe how simple it is to achieve such impressive, classic candies at home!

Ingredients You’ll Need

This Easy Martha Washington Candy Recipe calls for just a handful of pantry staples—each one plays a crucial role in shaping the flavor, texture, and irresistible appeal of these candies. Here’s what you need, with a few tips to help you get the best results.

• Unsalted butter: Provides richness and helps bind the filling for that perfectly creamy bite.
• Vanilla extract: Adds warmth and depth, enhancing the natural sweetness of the other ingredients.
• Sweetened condensed milk: Lends a luscious creaminess and just the right level of sweetness.
• Powdered sugar: Gives structure to the filling and ensures a smooth, melt-in-your-mouth texture.
• Sweetened shredded coconut: Brings characteristic chewiness and tropical flavor—don’t skip this!
• Maraschino cherries, drained and chopped: Add pops of color and a subtle, tart fruitiness.
• Pecans, chopped: Introduce crunch and a nutty balance to all that sweetness.
• Semi-sweet chocolate chips: Perfect for dipping, they melt smoothly and set up beautifully.
• Shortening: Ensures the chocolate coating is glossy and easy to work with, keeping it just soft enough to bite through.

How to Make Easy Martha Washington Candy Recipe

Step 1: Cream the Butter, Vanilla, and Condensed Milk

Start by combining the softened butter, vanilla extract, and sweetened condensed milk in a large mixing bowl. Using a hand mixer, beat everything together until you have a smooth, creamy base—this is the foundation for your filling, so be sure there are no clumps left.

Step 2: Add Powdered Sugar

Gradually beat in the powdered sugar. This step thickens your filling, turning it from a loose cream into a stiff, moldable mixture that will hold its shape when rolled into balls.

Step 3: Mix in Coconut, Cherries, and Pecans

Now comes the fun part! Gently fold in the shredded coconut, chopped maraschino cherries, and pecans. Make sure everything is evenly distributed—the pops of red cherry are what make these candies irresistible.

Step 4: Chill the Filling

Cover the bowl with plastic wrap and chill the mixture in the fridge for 1 to 2 hours. This ensures the filling firms up enough to roll easily and keeps the balls intact when dipped into chocolate later.

Step 5: Shape the Candy Balls

Line two large sheet pans with parchment paper. Using a 1½-tablespoon scoop, portion out the chilled filling and roll into uniform balls with your hands. If your hands get sticky, dust them lightly with powdered sugar for easier rolling!

Step 6: Chill Again

Place the rolled balls on the prepared sheet pans and pop them back into the refrigerator. Keeping them cold makes the next step—dipping in chocolate—way less messy.

Step 7: Melt the Chocolate and Shortening

In a large, microwave-safe bowl, combine the semi-sweet chocolate chips with the shortening. Microwave in 30-second bursts, stirring after each, until the chocolate is mostly melted. Stop heating and stir until completely smooth. If needed, work in batches to keep the chocolate fluid and easy to use.

Step 8: Dip the Candy Balls

Using a fork, dip each candy ball into the melted chocolate, turning to coat. Lift it out, tap off the excess chocolate, and return it to the parchment-lined pan to set. Repeat with all the candy balls, and—if you’re impatient for a quick set—refrigerate them for a few minutes.

How to Serve Easy Martha Washington Candy Recipe

Garnishes

For an extra-special touch, sprinkle the tops of the dipped candies with a little extra shredded coconut, minced pecans, or even a tiny sliver of maraschino cherry before the chocolate sets. These pretty garnishes make every bite look as good as it tastes!

Side Dishes

Although these candies can stand alone as a sweet treat, they pair beautifully with coffee, black tea, or a scoop of vanilla ice cream. Arrange a few Easy Martha Washington Candy Recipe bites on a dessert platter with fresh fruit for a fuss-free finale to any meal.

Creative Ways to Present

If you’re gifting these, nestle each candy in a festive mini cupcake liner and place them in a pretty box or tin. For party trays, alternate the candies with chocolate-covered strawberries or truffles for a “candy shop” effect. You can even serve them on a tiered cake stand for high tea!

Make Ahead and Storage

Storing Leftovers

Store these candies in an airtight container, layering parchment or wax paper between the layers to keep them from sticking. They’ll stay fresh in the refrigerator for up to two weeks, making them ideal for make-ahead treats or gift-giving.

Freezing

These candies freeze wonderfully! Arrange the finished candies in a single layer on a tray, freeze until solid, then transfer to a zipper bag or freezer-safe container. They can be frozen for up to three months. Just thaw in the refrigerator before serving for the best texture.

Reheating

There’s really no need to reheat these candies, as they’re meant to be enjoyed chilled or at room temperature. If the chocolate has bloomed (turned a little white from cold storage), let them come to room temp for improved appearance, but it won’t affect the taste.

FAQs

Can I use dark chocolate instead of semi-sweet for dipping?

Absolutely! Dark chocolate creates a slightly less sweet and more robust shell around each candy. Just substitute the same amount and follow the melting and dipping instructions as described.

Is it necessary to use shortening in the chocolate?

Shortening helps thin the chocolate so it’s easier to dip and creates a softer, more lush shell. If you don’t have shortening, you can use coconut oil as a substitute, but pure chocolate on its own may be a bit too thick for dipping.

Can I make this Easy Martha Washington Candy Recipe nut-free?

Yes! Simply omit the pecans to make a nut-free version. You can increase the coconut slightly to compensate, or even add an extra handful of dried cherries if you love a fruitier filling.

My filling is sticky—what can I do?

Sticky hands are totally normal when rolling the filling. Lightly dust your hands with powdered sugar or chill the mixture a little longer. Both tricks will make the shaping process a breeze!

How long does the Easy Martha Washington Candy Recipe keep?

Stored in an airtight container in the fridge, these candies will keep beautifully for about two weeks. They’re also freezer-friendly for up to three months, which is perfect if you’re planning ahead for holidays or special occasions!

Final Thoughts

I just know you’ll love making and sharing the Easy Martha Washington Candy Recipe as much as I do. Every bite is a celebration of sweet memories and homemade goodness, perfect for gifting, special occasions, or simply treating yourself. Give this classic candy a try, and let it become a new favorite in your dessert rotation!

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