Martha Washington Candy Recipe

I absolutely love sharing my take on the classic Martha Washington Candy Recipe with you because it’s one of those timeless treats that brings a wonderful mix of rich flavors and nostalgic comfort into every bite. This candy combines creamy sweetness with a delightful crunch, and best of all, it’s surprisingly easy to make at home. Whether you’re making it for holidays, special gatherings, or just to satisfy a sweet craving, this recipe has become one of my favorites that I’m sure you’ll adore just as much as I do.

Why You’ll Love This Martha Washington Candy Recipe

What makes this Martha Washington Candy Recipe truly special for me is that it delivers on both taste and texture in the most delightful way. You get this luscious creaminess from the sweetened condensed milk and butter, paired with the buttery coconut and the crunchy pecans, all brought together with the vibrant pop of maraschino cherries. Then the chocolate shell adds that perfect final touch of richness. It’s like a little symphony of flavors and textures in every bite, and I find myself reaching for more every time.

Another thing I love about this recipe is how approachable it is. Despite the candy’s elegant reputation, it’s straightforward to prepare. The steps are simple, and the chilling process helps you keep everything manageable so you don’t get overwhelmed. It’s perfect for holidays or anytime you want to impress guests with a beautiful homemade treat without spending hours in the kitchen. Plus, it’s such a crowd-pleaser that it always feels rewarding to serve this at parties or family get-togethers.

Ingredients You’ll Need

A flat lay of clear glass bowls and a white plate with various ingredients on a white marbled surface. The top left shows an open can filled with pale cream-colored sweetened condensed milk. To the right, a bowl is full of light brown pecans. Below the can, there is a large bowl filled with dark brown chocolate chips. Next to the pecans is a white bowl holding a fine white powdered sugar with a small wooden scoop inside. A small glass container of dark brown vanilla extract is placed near the center. Below that is a glass bowl with white shortening. To the bottom left, a glass bowl overflows with bright red maraschino cherries, and to the bottom right, a large glass bowl is filled with white shredded coconut. At the very bottom, a white plate holds two large pieces of pale yellow butter. All bowls and plates are neatly arranged on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but each plays an essential role in creating that classic Martha Washington Candy magic. From the creamy base to the crunchy mix-ins and the luscious chocolate coating, every component adds a special touch to the final product.

Unsalted butter (1 cup, softened): Creates a smooth, creamy base and enhances richness.
Vanilla extract (1 tablespoon): Adds warmth and depth to the candy’s flavor.
Sweetened condensed milk (14 ounces): Provides sweetness and chewy texture.
Powdered sugar (4 cups): Helps firm up the mixture and balances moisture.
Sweetened shredded coconut (14 ounces): Adds a chewy texture and tropical flavor.
Maraschino cherries (10 ounces, drained and chopped): Gives bright, fruity pops and color contrast.
Pecans (3 cups, chopped): Offers a satisfying crunch and nutty richness.
Semi-sweet chocolate chips (6 cups): For dipping and creating that irresistible chocolate shell.
Shortening (4 tablespoons): Helps smooth the melted chocolate for easy dipping.

Directions

Step 1: In a large mixing bowl, I beat together the softened butter, vanilla extract, and sweetened condensed milk until the mixture is completely smooth and creamy. This is the base for your candy, so take your time to get it perfect.

Step 2: Next, I add the powdered sugar and beat it all together until fully combined. The mixture will thicken and become less sticky, which is exactly what you want.

Step 3: Now it’s time to fold in the shredded coconut, chopped maraschino cherries, and chopped pecans. I gently mix until everything is evenly distributed.

Step 4: I cover the bowl tightly with plastic wrap and refrigerate the mixture for 1 to 2 hours. This chilling step helps the mixture firm up so it’s easier to shape later.

Step 5: While the mixture chills, I prepare two large sheet pans by lining them with parchment paper. This makes cleanup much easier and prevents sticking.

Step 6: After the mixture is firm, I use a 1½ tablespoon scoop or a melon baller to form balls. Rolling the scooped mixture gently in my hands helps me get even, uniform candy balls.

Step 7: I place the formed balls onto the parchment-lined sheet pans and return them to the refrigerator to chill again while I prepare the chocolate coating.

Step 8: For the chocolate coating, I combine the semi-sweet chocolate chips with shortening in a large microwave-safe bowl. I heat this mixture in 30-second increments, stirring between each session, until the chips are mostly melted.

Step 9: Once mostly melted, I stop heating and stir continuously until the chocolate mixture becomes fully melted and silky smooth. This ensures the perfect texture for dipping.

Step 10: Using a fork, I dip each candy ball into the chocolate, rolling it to coat completely. I lift it out, tap lightly to remove any excess chocolate, and place it back on the parchment paper to set.

Step 11: I repeat the dipping process until all the balls are coated. To speed up setting, I pop the candy-covered balls back into the refrigerator. Soon, you’ll have a beautiful batch of Martha Washington candies ready to enjoy!

Servings and Timing

This batch makes about 80 servings, so it’s perfect for large gatherings or holiday gift giving. The prep time is around 20 minutes, with about 1 to 2 hours of chilling time, plus 15 to 20 minutes for dipping and setting the chocolate. Overall, the total time is roughly 2 hours and 45 minutes, largely because of the necessary refrigeration steps to firm up the candies and the chocolate coating. It’s worth the wait for these delicious homemade treats!

How to Serve This Martha Washington Candy Recipe

A close-up view of several round chocolate covered balls in a white bowl on a white marbled background, with one piece in front having a bite taken out to reveal three inner layers: a dark brown smooth chocolate outer layer, a creamy light pink middle layer with small red cherry pieces, and bits of light tan nuts mixed inside; the chocolate coating has a slightly shiny texture with some small cracks and a few thin chocolate drizzles on the surface, showing a rich and soft treat photo taken with an iphone --ar 4:5 --v 7

I love to serve these candies at room temperature so that the chocolate has a nice snap while the interior remains soft and luscious. They’re fantastic on a festive dessert platter alongside delicate cookies, fresh fruit, or even a light cup of tea. The cherries and pecans make them visually appealing, so just a simple parchment paper-lined tray or a decorative tin really makes them shine.

If I’m bringing this to a holiday party, pairing these candies with a glass of sparkling wine or a light dessert cocktail really elevates the experience. For a non-alcoholic option, a sparkling cranberry or cherry soda complements the fruitiness and richness perfectly. Since they’re quite rich, I like to serve them in small portions—maybe one or two per person—since they’re quite satisfying.

These candies are also perfect as thoughtful homemade gifts. Wrapping them in cellophane tied with a festive ribbon always brightens someone’s day. Whether for a cozy family dinner, an office party, or special holiday celebrations, the Martha Washington Candy Recipe is always a hit and makes me feel proud every single time I serve it.

Variations

I’ve played around with this recipe in several ways, and it’s very forgiving to substitutions and tweaks. For example, if you want a slightly different nutty flavor or texture, try swapping the pecans for chopped walnuts or almonds. Each brings its own unique crunch and richness.

For those with dietary preferences, you can easily make this gluten-free by just ensuring your powdered sugar and other packaged ingredients are certified gluten-free. If you want to try a vegan version, it’s a bit trickier because of the condensed milk and butter, but I’ve had success using coconut cream and vegan butter alternatives, along with a dairy-free sweetened condensed milk substitute.

When it comes to flavor twists, sometimes I add a pinch of cinnamon or a little orange zest to the mixture before chilling—it adds a lovely warmth or citrus brightness that pairs beautifully with the chocolate and cherries. You might even try dipping the candies in white chocolate or dark chocolate for a different level of sweetness and depth. I also occasionally toss the rolled balls in crushed nuts or coconut flakes before chilling for an extra flair.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing them in an airtight container in the refrigerator. Layer them between sheets of parchment to keep them from sticking together. They’ll keep fresh for about two weeks this way, making them perfect to enjoy over time or share gradually with family and friends.

Freezing

This Martha Washington Candy Recipe freezes beautifully. I like to arrange the chilled candy balls on a parchment-lined tray and freeze them until solid before transferring them into a freezer-safe container or zip-top bag. Properly stored, they will maintain quality for up to three months. When you want to enjoy them, just thaw overnight in the refrigerator.

Reheating

Since these candies are best served at room temperature or chilled, reheating isn’t typically necessary. However, if the chocolate shell gets too firm after refrigeration, you can briefly let them sit at room temperature for 15 to 20 minutes before serving to soften slightly. Avoid microwaving, as this can cause the chocolate to melt unevenly and the interior to become too soft.

FAQs

What are Martha Washington candies traditionally made of?

Traditionally, Martha Washington candies are made of a sweet creamy base that combines butter, sweetened condensed milk, powdered sugar, coconut, nuts, and maraschino cherries, all dipped in chocolate. This combination creates a rich, chewy, and nutty candy with a chocolate coating.

Can I make the candy balls ahead of time?

Yes, you can prepare the candy balls in advance. After forming and chilling them, store the uncoated balls in the refrigerator for up to two days before dipping. This can help you spread out the work if you’re preparing for a big event.

Is it necessary to use shortening in the chocolate coating?

Shortening helps thin out the melted chocolate and gives it a smooth, glossy finish that’s easier to work with when dipping. While not absolutely required, I find that adding shortening greatly improves the texture and helps the chocolate set nicely around the candy.

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries don’t work quite the same in this candy because they have more moisture and won’t hold their shape or sweetness the same way. I recommend sticking with maraschino cherries for their firmness, sweetness, and vibrant color.

What’s the best chocolate to use for dipping?

Semi-sweet chocolate chips are ideal because they provide a nice balance of sweetness and richness that complements the candy’s filling perfectly. However, you can also use bittersweet or milk chocolate depending on your taste preference.

Conclusion

I hope you enjoy making and sharing this Martha Washington Candy Recipe as much as I do. It’s a wonderful treat that combines tradition, flavor, and a bit of homey charm in each bite. Whether you’re new to candy making or a seasoned pro looking for a crowd-pleaser, this recipe is sure to bring smiles and satisfy those sweet cravings. Give it a try—you might just find your new favorite homemade candy!