If you’re searching for a nostalgic, rich, and utterly delightful treat, the Martha Washington Candy Recipe is just the ticket. This classic candy combines smooth, creamy layers of coconut, pecans, and maraschino cherries all enrobed in luscious chocolate — making every bite a perfect harmony of textures and flavors. Passed down through generations, this recipe brings warmth to any gathering and keeps everyone coming back for one more sweet, chewy morsel.

Martha Washington Candy Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Martha Washington Candy Recipe is wonderfully straightforward. Each element plays a crucial role, whether adding creaminess, crunch, or that burst of fruity sweetness that makes this candy so memorable.

1 cup butter, melted: Provides a rich, creamy base that binds everything together.
1 pound powdered sugar (about 4 cups): Adds just the right amount of sweetness and smooth consistency.
1 tablespoon vanilla extract: Elevates the flavors with a warm, fragrant note.
14 ounces sweetened shredded coconut: Brings a chewy texture and tropical flair to the candy.
14 ounces sweetened condensed milk: Infuses the recipe with moisture and a luscious, velvety touch.
10 ounces maraschino cherries, drained, chopped, and patted dry: Adds a juicy pop of color and sweet tang.
3 cups finely chopped pecans: Introduces a satisfying crunch and nutty richness.
16 ounces chocolate candy coating (such as melting wafers or almond bark): Creates the smooth, chocolatey shell that ties the candy together.

How to Make Martha Washington Candy Recipe

Step 1: Prepare the cherries

Start by chopping the maraschino cherries into small pieces, then make sure to drain and pat them dry. Removing the excess moisture here is essential to prevent your candy mixture from becoming soggy and to keep those bright, juicy bursts of cherry intact in every bite.

Step 2: Mix the candy base

In a large bowl, combine the melted butter, powdered sugar, and vanilla extract first—this forms your luscious foundation. Then fold in the shredded coconut, sweetened condensed milk, chopped cherries, and pecans. Stir everything together until the mixture is smooth and evenly blended. Just looking at this vibrant, nutty, and sweet mixture makes you eager to keep going.

Step 3: Chill until firm

Pop the bowl into the refrigerator for at least two hours so the mixture can become firm enough to shape. This cooling step is key because it helps all those flavors meld beautifully, while making the candy easier to handle when shaping.

Step 4: Shape into balls

Once chilled, scoop out the mixture and roll it into 1-inch balls. These bite-sized treats are perfect finger food. After shaping, chill the balls again for about 20 minutes to firm up the shape, which makes dipping them in chocolate a smooth, fuss-free process.

Step 5: Melt the chocolate coating

Line a baking sheet with parchment paper to catch drips and gently melt your chocolate candy coating as directed on the package. A smooth, melted chocolate makes for the perfect glossy shell that encases each candy ball.

Step 6: Dip and coat the balls

Using a fork or dipping tool, dunk each ball into the melted chocolate, ensuring it’s fully coated. Allow the excess chocolate to drip off before placing the candy on the prepared baking sheet. This step transforms your coconut and cherry mixture into a stunning chocolate-covered jewel.

Step 7: Let the chocolate set

Let the candies rest at room temperature until the chocolate hardens, or speed up the process by refrigerating them. Either way, once set, these little wonders are ready to delight!

How to Serve Martha Washington Candy Recipe

Garnishes

The Martha Washington Candy Recipe shines wonderfully on its own, but a sprinkle of extra chopped pecans or a delicate dusting of powdered sugar over the top adds an elegant touch when serving. A few decorative cherries on the side also offer a charming nod to the candy’s ingredients.

Side Dishes

Pairing these candies with a warm cup of coffee, rich hot chocolate, or a fragrant tea creates an irresistible snack break. Their sweetness balances beautifully with bitter or aromatic beverages, making them perfect for sharing during cozy afternoons or celebratory gatherings.

Creative Ways to Present

Try arranging your Martha Washington candies on a festive platter lined with doilies or wrapped in colorful foil for gift-giving. You can also serve them in mini cupcake liners for a neat, elegant presentation that’s perfect for parties or holiday buffets.

Make Ahead and Storage

Storing Leftovers

Leftover Martha Washington Candy keeps wonderfully in an airtight container at room temperature for up to a week. This ensures the chocolate stays firm and the interior remains moist but not sticky, preserving that signature chewy, nutty texture.

Freezing

If you want to save these delightful treats for a longer time, freezing them works great. Place the candies in a single layer on a baking sheet to freeze initially, then transfer to a sealed container or freezer bag. They’ll keep well for up to three months without losing any flavor or texture.

Reheating

These candies are best enjoyed chilled or at room temperature, so reheating is generally not necessary. If you prefer, bring them to room temperature from the fridge for about 20 minutes before serving to enjoy the perfect melt-in-your-mouth experience.

FAQs

Can I substitute the pecans for another nut?

Absolutely! Walnuts or almonds make excellent alternatives if you prefer or have allergies. Just keep in mind the flavor will shift slightly, but the texture and crunch remain just as delightful.

Do I have to use maraschino cherries? Can fresh cherries work?

Maraschino cherries provide that iconic sweetness and glossy color that pairs perfectly with this candy. Fresh cherries have more moisture and might alter the texture, so they are not recommended for this recipe.

What type of chocolate candy coating is best?

Melting wafers, almond bark, or candy melts all work beautifully for coating. Choose your favorite chocolate flavor—milk, dark, or even white chocolate—to customize the taste to your liking.

How long does it take to make Martha Washington Candy Recipe from start to finish?

While the preparation itself is straightforward and takes about 30 minutes, chilling times add up to around two and a half hours. It’s a bit of a wait, but the delicious payoff is totally worth it!

Can I make these candies vegan or dairy-free?

This recipe traditionally includes butter and sweetened condensed milk, so making it vegan or dairy-free would require substitutions like vegan butter and a plant-based condensed milk alternative. Adjustments might affect texture and flavor but can certainly be experimented with.

Final Thoughts

I can’t recommend trying the Martha Washington Candy Recipe enough. It’s one of those timeless treats that captures the spirit of homemade goodness, perfect for holidays, special occasions, or simply to satisfy a sweet craving in the warmest way possible. Once you make these, they’re sure to become a cherished classic in your candy repertoire, too!

Martha Washington Candy Recipe

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3.9 from 42 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 60 servings 1x

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Description

Martha Washington Candy is a classic, nostalgic treat combining a rich, buttery coconut and pecan base with chopped maraschino cherries, all coated in smooth melted chocolate. This no-bake recipe creates bite-sized, sweet confections perfect for holiday gifting or special occasions.

Ingredients

Scale

Base Ingredients

1 cup butter, melted
1 pound powdered sugar (about 4 cups)
1 tablespoon vanilla extract
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
10 ounces maraschino cherries, drained, chopped, and patted dry
3 cups finely chopped pecans

Coating

16 ounces chocolate candy coating (such as melting wafers, almond bark, or similar)

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Instructions

Prepare Cherries: Chop and drain the maraschino cherries thoroughly, then pat them dry with paper towels to remove excess moisture, ensuring the candy won’t be soggy.
Combine Ingredients: In a large mixing bowl, blend the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, chopped cherries, and chopped pecans until the mixture is well combined and sticky.
Chill Mixture: Cover and refrigerate the mixture for at least 2 hours until it firms up and is easy to handle for shaping.
Shape Candy Balls: Remove the chilled mixture and roll it into 1-inch balls. Place these balls on a tray and return to the fridge for about 20 minutes to firm up further, making them easier to dip.
Prepare for Coating: Line a baking sheet with parchment paper. Melt the chocolate candy coating according to the package instructions, ensuring it is smooth and fluid for dipping.
Dip and Coat: Using a fork or dipping tool, dip each ball into the melted chocolate, letting any excess drip off. Place the coated balls onto the prepared baking sheet for setting.
Set the Chocolate: Allow the chocolate to set at room temperature until firm. For faster setting, refrigerate the candies until the coating hardens completely.

Notes

Be sure to pat the cherries completely dry to avoid excess moisture which can affect texture.
Chilling times are important to ensure the mixture firms properly for shaping and coating.
Store candies in an airtight container in the refrigerator for up to 2 weeks.
You can substitute pecans with walnuts if preferred.
For a festive touch, consider using colored chocolate coatings or sprinkles before the chocolate sets.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Candy
Method: No-Cook
Cuisine: American