Martha Washington Candy Recipe

If you love coconut and nostalgia-packed confections, you’re going to fall head over heels for this Martha Washington Candy Recipe. With a creamy, coconutty center studded with pecans and cherries, all wrapped up in a blanket of silky chocolate, this old-fashioned treat brings whimsy and retro charm to any dessert table. Named after America’s iconic first lady, these decadent candies are a holiday staple and a sweet bite of pure delight—perfect for parties, gifting, or simply savoring at home.

Ingredients You’ll Need

One of the best things about the Martha Washington Candy Recipe is just how simple the ingredients are—each one chosen for the role it plays in making these candies irresistibly good. From the soft, creamy base to the rich chocolate shell, you’ll find that every detail matters.

• Unsalted butter (1 cup): Creates a rich, creamy texture in the filling and helps bind the candy together.
• Vanilla extract (1 tablespoon): Adds that essential sweet aroma and rounds out the flavors beautifully.
• Sweetened condensed milk (14 ounces): Gives sweetness, creaminess, and that classic chewy candy texture.
• Powdered sugar (4 cups): Helps firm up the candy center and balances the richness.
• Sweetened shredded coconut (14 ounces): The star ingredient! Provides chewiness and a tropical touch in every bite.
• Maraschino cherries (10 ounces, drained and chopped): Lends pops of color, fruity flavor, and extra festive flair.
• Pecans (3 cups, chopped): Add incredible crunch and a nutty depth that complements the coconut and cherries.
• Semi-sweet chocolate chips (6 cups): Melt into a luxurious coating that perfectly balances the sweet filling.
• Shortening (4 tablespoons): Makes the chocolate easier to work with and keeps it glossy and smooth when set.

How to Make Martha Washington Candy Recipe

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

Start by beating together your softened unsalted butter, vanilla extract, and sweetened condensed milk in a large mixing bowl. This trio forms the rich, irresistibly smooth base for the Martha Washington Candy Recipe. Make sure the mixture is completely creamy and combined before moving on.

Step 2: Incorporate the Powdered Sugar

With your mixer on low, slowly add the powdered sugar in batches. This helps prevent a sugar blizzard in your kitchen and ensures your filling turns out light and fluffy. Once all the sugar is in, beat until you have a thick, luscious consistency that holds its shape.

Step 3: Mix in Coconut, Cherries, and Pecans

Fold in the sweetened shredded coconut, chopped maraschino cherries, and chopped pecans. Try to distribute all the mix-ins evenly so every candy gets a little bit of everything! The mixture will be sticky, but that’s exactly how you want it for perfectly chewy centers.

Step 4: Chill the Mixture

Cover your bowl tightly with plastic wrap and pop it in the fridge for at least 1 to 2 hours. This step is crucial, as chilling firms up the mixture, making it much easier to shape into neat candy balls later.

Step 5: Shape the Candy Balls

Line two large sheet pans with parchment paper. Use a small scoop or melon baller to portion the chilled filling into 1½-tablespoon balls. Roll them between your palms to smooth them out. If it gets sticky, dust your hands with a little powdered sugar to keep things mess-free!

Step 6: Prepare for Dipping

Place all the formed balls on your prepared pans and chill them again. This second chilling ensures the Martha Washington Candy Recipe centers are solid enough to survive their chocolate bath without falling apart.

Step 7: Melt the Chocolate

In a large microwave-safe bowl, combine the semi-sweet chocolate chips and shortening. Microwave in 30-second bursts, stirring after each, until the chocolate is almost but not quite melted. Then remove from the microwave and stir until smooth. This method prevents scorching and guarantees glossy results!

Step 8: Dip and Set the Candies

With a fork, gently roll each candy ball in the melted chocolate until fully coated. Let excess chocolate drip off, then place the ball back onto the pan to set. Repeat until every candy is swaddled in chocolate. Speed things up by popping your trays back in the fridge to set the coating quickly.

How to Serve Martha Washington Candy Recipe

Garnishes

For a touch of elegance, try sprinkling the candies with a pinch of extra chopped pecans, shredded coconut, or even a drizzle of white chocolate. A tiny cherry piece atop each candy not only hints at the treasures inside but also adds festive color.

Side Dishes

These candies are rich enough to shine on their own, but they also pair beautifully with strong coffee or black tea. Arrange them alongside a cheese board, fruit tray, or plate of crisp cookies for a delightful dessert spread.

Creative Ways to Present

For gifting, pack the candies in pretty tins or cellophane bags tied with ribbon. On a dessert table, stack them on tiered cake stands or arrange in mini cupcake wrappers. At the holidays, tuck them into festive boxes as part of a homemade candy sampler—the Martha Washington Candy Recipe always steals the show!

Make Ahead and Storage

Storing Leftovers

Store your Martha Washington Candy Recipe candies in an airtight container at room temperature (if it’s cool) or in the refrigerator. They’re best enjoyed within two weeks, but good luck making them last that long—their sweet, nutty goodness tends to disappear fast!

Freezing

Yes, you can freeze these candies! Arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep for up to three months. Just thaw in the fridge before serving for best flavor and texture.

Reheating

If your chocolate coating gets too firm from the fridge, just let the candies sit at room temperature for about 10 to 15 minutes before eating. The centers will soften up and the chocolate will regain its perfect snap and shine.

FAQs

Can I use walnuts instead of pecans?

Absolutely! Walnuts, almonds, or even cashews offer a delicious twist. Just be sure to chop them finely so the candies hold together well.

How long does it take for the chocolate to set?

If you chill the coated candies, the chocolate sets in about 10-15 minutes. At room temperature, plan for 30-40 minutes for a firm shell.

Can I make the Martha Washington Candy Recipe without cherries?

Definitely. If cherries aren’t your thing or you’re avoiding red dye, leave them out or substitute dried cranberries for a tangy note.

What type of chocolate is best for coating?

Semi-sweet chocolate strikes the best balance between richness and sweetness, but milk or dark chocolate work too. Just ensure you use baking chips or bars for smooth melting.

Why is shortening added to the chocolate coating?

A little shortening in your melted chocolate keeps the shell glossy, improves texture, and makes the coating easier for dipping—just what you want for beautiful homemade candies!

Final Thoughts

There’s something magical about sharing a tray of homemade candies with friends and family, and this Martha Washington Candy Recipe is a true crowd-pleaser. I can’t wait for you to experience its classic flavors and make sweet new memories around every batch. Give it a try and get ready to fall in love bite after bite!

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