Martha Washington Candy

Martha Washington Candy is a classic, old-fashioned treat that brings rich, chocolate-covered nostalgia to every bite. These bite-sized candies are filled with a sweet, creamy mixture of coconut, pecans, and cherries, then dipped in smooth chocolate for an irresistible homemade dessert. Perfect for holiday platters, gift boxes, or whenever you’re craving something decadent and delightful.

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Why You’ll Love This Recipe
Old-Fashioned Charm – A timeless candy recipe that’s been loved for generations.
Perfect for Gifting – Great for holidays, parties, and homemade gift boxes.
Easy to Make – Simple ingredients and no candy thermometer required.
Make-Ahead Friendly – Store well and taste even better after a day or two.
Decadent & Sweet – A creamy, nutty center coated in smooth chocolate.

Ingredients You’ll Need

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 stick (½ cup) unsalted butter, softened
• 1 tsp vanilla extract
• 1 lb powdered sugar (about 3½–4 cups)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• ½ cup chopped maraschino cherries (drained and patted dry)

For the Chocolate Coating:

• 16 oz semi-sweet or dark chocolate chips (or melting wafers)
• 2 tbsp shortening or coconut oil (optional, for smoother coating)

Tools You’ll Need

• Mixing bowls
• Hand mixer or spoon
• Baking sheet
• Parchment paper or wax paper
• Small cookie scoop or spoon
• Fork or dipping tool

Step-by-Step Instructions

Step 1: Make the Candy Filling
In a large bowl, beat together softened butter, sweetened condensed milk, and vanilla extract until smooth.
Gradually add powdered sugar and mix until a thick dough forms.
Fold in shredded coconut, chopped pecans, and chopped cherries until evenly combined.
Cover and chill the mixture in the refrigerator for at least 1 hour, or until firm enough to shape.

Step 2: Shape the Candies
Line a baking sheet with parchment or wax paper.
Scoop tablespoon-sized portions of the filling and roll into balls.
Place them on the prepared baking sheet.
Freeze the balls for 30–45 minutes to make them easier to dip.

Step 3: Melt the Chocolate
In a microwave-safe bowl or double boiler, melt the chocolate chips and shortening (if using) in 30-second intervals, stirring between each until smooth and glossy.

Step 4: Dip the Candy Balls
Using a fork or candy dipping tool, dip each chilled ball into the melted chocolate.
Tap off excess chocolate and place the coated candy back on the parchment-lined tray.
Repeat with remaining candy. If needed, reheat the chocolate briefly to keep it smooth.

Step 5: Let Set and Store
Allow the chocolate to set completely at room temperature or place the tray in the fridge for quicker setting.
Store candies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

Tips for Best Results
Dry the Cherries Well – Too much moisture will affect the texture and make the filling soft.
Chill Before Dipping – Keeps the balls firm so they don’t fall apart in the chocolate.
Use Good-Quality Chocolate – For a smoother, shinier finish and better flavor.
Add Variety – Swap pecans for walnuts or add a drop of almond extract for a twist.
Drizzle with White Chocolate – For a decorative finish after the coating sets.

Serving Suggestions
Holiday Platters – Include on Christmas cookie trays or Easter dessert boards.
Gift Bags – Wrap in mini cupcake liners and place in decorative tins.
Dessert Buffets – Perfect for parties and potlucks.
Tea Time – Serve with coffee or tea for a sweet treat.
After-Dinner Bite – A rich little nibble to satisfy sweet cravings.

How to Store & Reheat

Storing:
Room Temp: Store in an airtight container for up to 1 week in a cool area.
Refrigerate: Keep refrigerated for up to 2 weeks.
Freeze: Freeze in layers with wax paper between for up to 2 months. Thaw at room temp.

Reheating (for chocolate only):
If chocolate seizes while dipping, reheat it gently in 10-second bursts, stirring often.

Frequently Asked Questions

1. Can I make these without nuts?
   Yes! Simply leave out the pecans or substitute with more coconut or crushed graham crackers.
2. What kind of chocolate should I use?
   Semi-sweet or dark chocolate works best, but milk chocolate is also fine for a sweeter finish.
3. Do I need a candy thermometer?
   Nope! This recipe requires no special candy-making tools—just melt, dip, and chill.
4. Can I use fresh cherries instead of maraschino?
   Fresh cherries are too juicy for this recipe. Maraschino cherries are best when patted dry.
5. Can I make these in advance?
   Yes! These candies actually taste better after sitting for a day or two as the flavors meld.

Final Thoughts
Martha Washington Candy is the kind of recipe that brings warmth, nostalgia, and a whole lot of sweetness to any occasion. Whether you’re making them for a holiday treat box, a party platter, or just because you want something classic and delicious, these bite-sized candies deliver every time.

Try a batch today and share the joy with friends and family—these timeless treats are guaranteed to disappear fast!

Preparation Time: 30 minutes
Chill Time: 1 hour (plus 30 minutes freezing)
Cuisine: American

Nutritional Information (Per Piece):
Calories: 150 | Protein: 1g | Carbohydrates: 17g | Fat: 9g | Fiber: 1g | Sodium: 20mg

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