If you’re hunting down a nostalgic treat that’s sure to wow at your next gathering, this Martha Washington Candy Recipe is a keeper. It’s a deliciously sticky, coconut and cherry-filled candy coated in smooth chocolate that feels like a warm hug from the past. Trust me, once you try making these bite-sized beauties, you’ll be hooked — and so will everyone you share them with.
Why You’ll Love This Recipe
- Classic Nostalgia: This candy has been a holiday favorite for decades, bringing back sweet memories with every bite.
- No-Bake Convenience: You don’t need an oven, just a few simple steps and chilling time to make these candies shine.
- Rich Flavor Combo: The blend of coconut, pecans, cherries, and chocolate hits all the right notes of sweet and nutty.
- Perfect for Gifting: These look gorgeous when wrapped in little cellophane bags or gift boxes — people will think you bought them from a fancy chocolatier!
Ingredients & Why They Work
This Martha Washington Candy Recipe blends ingredients that balance texture and flavor beautifully — creamy butter and sweetened condensed milk add luscious moisture, while coconut and pecans bring chew and crunch. Cherries add that festive pop, and chocolate coating pulls it all together.
- Unsalted Butter: Melted butter enriches the candy with a silky smooth base without extra saltiness interfering with the sweetness.
- Powdered Sugar: It sweetens and thickens the mixture seamlessly, helping hold everything together.
- Vanilla Extract: Just a splash heightens the flavor and gives a warm aromatic backdrop.
- Shredded Sweetened Coconut: The star ingredient that gives the candy its signature texture and tropical sweetness.
- Sweetened Condensed Milk: This ingredient adds moisture and binds the coconut and sugar into a sticky, luscious mix.
- Maraschino Cherries: Chopped and drained well, they provide juicy bursts of color and flavor.
- Pecans: Chopped pecans add earthy crunch and nutty depth.
- Chocolate Melting Wafers: These coat the candies perfectly with a glossy, smooth chocolate shell that hardens nicely.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the best parts about this Martha Washington Candy Recipe is how easy it is to make your own tweaks. I love experimenting by switching up the nuts, or trying different flavors of cherries to see how it changes the candy’s personality. You can make it your own!
- Nut Variations: I sometimes swap pecans for walnuts or almonds when I want a slightly different crunch or flavor profile.
- Cherry Alternatives: If maraschino cherries aren’t your thing, dried cranberries or chopped glacé cherries work well too.
- Dairy-Free Option: Try using coconut oil instead of butter and a dairy-free condensed milk for a vegan twist.
- Chocolate Variety: Play with dark, milk, or white chocolate melts depending on how sweet or rich you want your candy to be.
Step-by-Step: How I Make Martha Washington Candy Recipe
Step 1: Mix Your Sweet Base
Start by melting the butter until it’s fully liquid but not hot. Then, add it to a mixing bowl with the powdered sugar and vanilla extract. Stir until you get a glossy, smooth mixture — no lumps! This is the foundation, so it should be silky and well combined. I always take my time here because a smooth base means smoother balls later.
Step 2: Stir in Coconut and Condensed Milk
Next, fold in the shredded coconut and sweetened condensed milk. The mixture will become thick and sticky, which is exactly what you want. Sometimes the shredded coconut might clump a bit, so just make sure everything is evenly distributed. It helps to use a sturdy spoon or even your hands if you’re up for it — I won’t judge!
Step 3: Add Cherries and Pecans
Drain your maraschino cherries well — this is crucial to avoid extra moisture that could make your candies soggy. Chop them finely, then gently fold them in with the chopped pecans. Your mixture should be thick and sticky now, with bright pops of red and the crunch of nuts ready to shine through.
Step 4: Shape and Chill
Using a small cookie scoop or tablespoon, roll the mixture into roughly 1-inch balls. Place them on parchment or wax paper, spaced apart so they don’t stick together. Then pop them in the fridge for about 30 minutes to firm up — this step makes dipping a breeze and helps the candies hold their shape.
Step 5: Dip in Chocolate
While the balls chill, melt your chocolate wafers following the package instructions. Use either a microwave (in short bursts, stirring in between) or a double boiler. Once smooth, it’s time for the fun part: dipping! Use a fork or specialized dipping tool to submerge each candy, then gently lift, letting the excess chocolate drip off before placing it back on the parchment. This part can get a little messy, but it’s so satisfying.
Step 6: Final Chill and Serve
After all your candies are coated, chill them again until the chocolate is firm — about 10-15 minutes should do it. Once that’s done, your Martha Washington Candies are ready to enjoy or gift! I usually keep mine in the fridge until serving to keep the chocolate crisp.
Pro Tips for Making Martha Washington Candy Recipe
- Dry Your Cherries Well: I learned the hard way that any extra liquid ruins the texture — pat those cherries super dry before mixing!
- Use a Cookie Scoop: For perfectly uniform candy balls, a small scoop is a game changer and speeds up assembly.
- Temper Your Chocolate if Possible: Though melting wafers are forgiving, tempering yields a shinier, snap-perfect coating.
- Chill Each Step: Keeping your candy balls and final coated candies chilled helps maintain shape and speed up chocolate setting.
How to Serve Martha Washington Candy Recipe
Garnishes
I like to sprinkle a few finely chopped pecans or add a tiny drizzle of contrasting white chocolate over the top once the coating has set — it adds an elegant touch and makes these little candies look like they belong in a gourmet bakery window.
Side Dishes
These candies pair wonderfully with a robust cup of coffee or a warm tea. I also like serving them alongside a charcuterie board where their sweetness offers a nice counterpoint to salty cheeses and meats.
Creative Ways to Present
For holidays or special occasions, I dip my Martha Washington candies in colored chocolate melts matching the theme — red and green for Christmas, pink for Valentine’s Day. You can also place them in mini cupcake liners or wrap them individually in colorful cellophane with a ribbon for gifting.
Make Ahead and Storage
Storing Leftovers
I store leftover candies in an airtight container in the refrigerator. They keep beautifully for up to two weeks, which is perfect if you’re prepping ahead for a party or giving homemade gifts.
Freezing
Freezing is a great option! I separate layers with parchment paper and store the candies in a freezer-safe container. They can last three months this way. When I’m ready to eat, I let them thaw in the fridge overnight to avoid condensation affecting the chocolate.
Reheating
Thankfully, these candies don’t need reheating per se. Just bring them to room temperature before serving if straight from the fridge, so the flavors open up and the chocolate loses a bit of firmness for easier biting.
FAQs
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Can I make Martha Washington Candy Recipe without the cherries?
Absolutely! While cherries add a festive sweetness and color, you can omit them or substitute with dried fruit like cranberries or raisins if you prefer a different twist or need to accommodate preferences.
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What’s the best chocolate to use for coating?
Chocolate melting wafers are easiest since they melt smoothly and harden nicely without tempering. You can use milk, dark, or white chocolate wafers depending on your taste — just be sure to follow melting instructions carefully to avoid seizing.
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How do I prevent Martha Washington Candy from getting soggy?
Drain and pat your cherries dry very thoroughly, and chill the mixture well before dipping. Also, keep the candies refrigerated in an airtight container to maintain their texture.
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Can I make this candy ahead of time?
Yes! Making these candies up to two weeks ahead and storing them in the fridge actually enhances the flavor as the ingredients meld beautifully over time.
Final Thoughts
Making this Martha Washington Candy Recipe always feels a little like stepping back in time to a simpler, sweeter era — and that’s why I cherish it so much. The way the chocolate snaps, the coconut-chewy centers, and the bursts of cherry keep me coming back, whether it’s the holidays or just a regular Wednesday. I know you’ll enjoy sharing these homemade treats with your friends and family as much as I do. Give them a try and watch how quickly they disappear from the plate!
Print
Martha Washington Candy Recipe
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: 36 candies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Martha Washington Candy is a delightful no-bake treat combining sweetened coconut, luscious maraschino cherries, pecans, and creamy chocolate. These rich, bite-sized candies are perfect for holiday gatherings or anytime you crave a nostalgic homemade sweet.
Ingredients
Base Mixture
- 1½ sticks unsalted butter melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups shredded coconut sweetened
- 14 ounce (1 can) sweetened condensed milk
Add-ins
- 10 ounce (1 jar) maraschino cherries drained and chopped
- 1½ cups pecans chopped
Coating
- 16 ounces chocolate melting wafers
Instructions
- Mix Butter and Sugar: In a large mixing bowl, combine the melted butter and powdered sugar until smooth. Add in the vanilla extract and mix well to incorporate all ingredients.
- Add Coconut and Condensed Milk: Stir in the shredded sweetened coconut and sweetened condensed milk until the mixture is evenly mixed and sticky.
- Fold in Cherries and Pecans: Gently fold in the chopped maraschino cherries and chopped pecans, ensuring everything is fully combined for a thick, sticky mixture.
- Form Balls and Chill: Roll the mixture into 1-inch balls and arrange them on a baking sheet lined with parchment or wax paper. Chill in the refrigerator for about 30 minutes until firm.
- Melt the Chocolate: While the balls chill, melt the chocolate wafers according to package directions using a microwave or double boiler. Stir until smooth and glossy.
- Dip Candies in Chocolate: Remove the chilled balls from the fridge. Using a fork or dipping tool, carefully dip each ball into the melted chocolate, fully coating it. Let any excess chocolate drip off.
- Set the Coating: Place the chocolate-coated candies back onto the parchment-lined baking sheet. Chill again in the refrigerator for 10-15 minutes, or until the chocolate has fully set.
- Serve and Store: Serve once the chocolate is firm. Store any leftovers in an airtight container in the refrigerator.
Notes
- Pat maraschino cherries completely dry before adding to prevent excess moisture that can affect texture.
- Use a small cookie scoop to ensure even-sized candies for consistent chilling and coating.
- Keep candies in a cool spot if serving at room temperature to prevent melting of the chocolate coating.
- Make up to 2 weeks in advance; flavors improve after chilling for a day or two.
- Store candies in an airtight container in the refrigerator for up to 2 weeks.
- Freeze up to 3 months in a freezer-safe container with parchment paper between layers to prevent sticking.
