Martha Washington Candy Recipe

If you’re searching for a decadent treat that blends old-fashioned charm with irresistible flavors, Martha Washington Candy is a bite-sized confection you’ll want to keep in your recipe tin forever. This sweetheart of American traditions is brimming with coconut, maraschino cherries, and pecans, all cozied up in a sweet filling and wrapped in a smooth chocolate coating. Every soft, rich bite is a celebration of everything delightful about homemade candy — perfect for sharing at holidays or treating yourself on a rainy day.

Ingredients You’ll Need

The beauty of Martha Washington Candy is found in the simplicity of its ingredients. Each one plays a vital role — whether adding sweetness, creaminess, crunch, or that glossy chocolate finish — in creating candies that feel downright luxurious but totally doable at home.

• Unsalted Butter: Adds a creamy, rich mouthfeel to the filling and helps everything meld together smoothly.
• Vanilla Extract: Rounds out the flavors and brings out the sweet notes in the coconut and cherries.
• Sweetened Condensed Milk: Acts as a glue for the filling and provides deep, milky sweetness.
• Powdered Sugar: Sweetens and firms up the filling, giving the candies their distinct texture.
• Sweetened Shredded Coconut: Adds chewy texture and a tropical flair that’s a signature element of Martha Washington Candy.
• Maraschino Cherries: Bring pops of color and tart-sweet flavor, making each bite special.
• Pecans: Provide a toasty crunch, balancing the richness with a satisfying bite.
• Semi-Sweet Chocolate Chips: Create that gorgeous chocolate shell, perfectly balancing the filling’s sweetness.
• Shortening: Helps the melted chocolate coat the candies smoothly and gives it a nice gentle snap when set.

How to Make Martha Washington Candy

Step 1: Prepare the Creamy Filling

Start by creaming together the butter, vanilla extract, and sweetened condensed milk in a large mixing bowl. Don’t rush this part — you want a totally smooth and dreamy base for your candies. The vanilla is subtle but crucial, and the condensed milk makes everything wonderfully luscious.

Step 2: Sweeten and Thicken the Mixture

Gradually add powdered sugar to your creamy base, beating until everything is fully blended. The filling will thicken as you go, transforming from a loose mixture to a dough that will easily roll into balls later on. Make sure no lumps of sugar sneak in!

Step 3: Add Coconut, Cherries, and Pecans

Now, it’s time for the magic! Fold in the shredded coconut, chopped maraschino cherries, and pecans. These ingredients bring a medley of flavor and texture, making Martha Washington Candy so special. Mix until everything looks evenly distributed, then cover your bowl with plastic wrap and refrigerate for 1 to 2 hours so the filling can firm up and be easier to handle.

Step 4: Shape the Candy Balls

Once chilled, line a couple of large sheet pans with parchment paper. Use a scoop or melon baller to portion out the filling, then roll it into balls between your palms for a classic, uniform look. If things get sticky, dust your hands lightly with powdered sugar. Set each ball on the parchment-lined pans, ready for their chocolate bath.

Step 5: Make the Chocolate Coating

Combine the chocolate chips and shortening in a large microwave-safe bowl. Melt them together in 30-second bursts, stirring after each round. As soon as most of the chips are melting, stop the microwave — the residual heat will finish the job and help avoid burning the chocolate. Stir until you’ve got a silky, glossy chocolate ready for dipping.

Step 6: Dip and Set

Take the chilled balls and, using a fork, gently dip and roll each one in the melted chocolate. Let any excess drip off and return them to the parchment paper. Work in batches if you need to, and don’t be shy about popping them back into the fridge so the chocolate sets up beautifully. By the end, you’ll be staring at rows of glossy, gorgeous Martha Washington Candy — and the hardest part will be waiting to dig in!

How to Serve Martha Washington Candy

Garnishes

Add a little flourish to your Martha Washington Candy by drizzling a thin ribbon of melted white chocolate across the tops. Or, while the chocolate shell is still soft, sprinkle on a few extra chopped pecans or festive colored sprinkles for special occasions.

Side Dishes

While these candies are stars on their own, serving them with a cup of hot coffee, a glass of cold milk, or alongside other homemade treats like shortbread or biscotti can make for an extra-special dessert platter. They’re the perfect way to end a cozy meal or to add a touch of nostalgia to a holiday spread.

Creative Ways to Present

Go beyond a standard candy dish by packaging Martha Washington Candy in decorative boxes or cellophane bags tied with ribbon for gifting. Or, arrange them in paper candy cups on a pretty tray for parties. They also make a beautiful addition to cookie tins or as part of a dessert charcuterie board!

Make Ahead and Storage

Storing Leftovers

Keep your candies fresh and delightful by storing them in an airtight container, separated by parchment paper to prevent sticking. They’ll stay perfect for up to 2 weeks when kept cool and dry — making them as convenient as they are delicious.

Freezing

If you want to make Martha Washington Candy ahead for a big event or simply to stretch out your stash, they freeze beautifully! Arrange the candies in layers, separated by wax or parchment paper, in an airtight container. Freeze for up to 3 months and thaw in the refrigerator before serving for best texture.

Reheating

These candies don’t need reheating to enjoy, but if your chocolate coating softens too much at room temperature, a quick pop in the fridge will restore their perfect snap. To refresh the flavor, just allow them to come back to room temperature so the filling is nice and tender.

FAQs

Can I use different nuts instead of pecans?

Absolutely! While pecans bring classic Southern flavor, you can try walnuts, almonds, or even hazelnuts for a different twist. Just make sure to use roasted, unsalted nuts for the best texture and flavor.

How can I keep the chocolate coating smooth?

The shortening is your secret weapon here, as it helps melt the chocolate evenly and gives it a glossy finish. If the chocolate starts to thicken, reheat it in 15-second bursts and stir thoroughly to keep it smooth for dipping.

What’s the best way to chop maraschino cherries for this recipe?

After draining the cherries well, pat them dry with paper towels to avoid adding extra moisture to the filling. Then, use a sharp knife to chop them into small, even pieces so every candy bites bursts with cherry goodness.

Can I make Martha Washington Candy without coconut?

Coconut is a signature element, but if you need to skip it for allergies or preference, try substituting finely chopped dried pineapple or extra pecans for texture variation — just note that the flavor profile will change a bit.

Is Martha Washington Candy gluten-free?

Yes! This recipe is naturally gluten-free, but as always, double-check your ingredient labels for any sneaky gluten additions, especially if you’re sharing these with someone who has celiac disease or a gluten sensitivity.

Final Thoughts

I can’t recommend making a batch of Martha Washington Candy enough — truly, it’s the kind of sweet that creates memories around every holiday or family gathering. With its soft coconut-cherry filling and shimmering chocolate shell, this treat is sheer joy from the very first bite. So let yourself have a little fun in the kitchen, and don’t forget to share (or maybe hide a few for yourself!).

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