If you’re looking for the ultimate old-fashioned treat that feels as festive to make as it tastes to eat, Martha Washington Candies should be at the top of your list. This delightful confection combines shredded coconut, juicy maraschino cherries, crunchy pecans, and a luscious chocolate coating for a bite-sized indulgence that’s perfect for sharing (or, honestly, hoarding for yourself!). Once you try Martha Washington Candies, they’ll become your go-to for holiday gift-giving, cookie trays, or any occasion that calls for a little homemade magic.

Martha Washington Candies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Martha Washington Candies lies in the simple, classic ingredients that each play a vital role. Every item brings a burst of flavor or texture, ensuring every bite is sweetly memorable.

Butter (1 cup, melted): Adds rich flavor and helps bind the creamy filling together beautifully.
Powdered Sugar (1 pound): Sweetens the filling and provides a smooth, melt-in-your-mouth texture.
Vanilla Extract (1 tablespoon): A splash of vanilla ties all the delicious flavors together and gives a warm aroma.
Shredded Coconut, sweetened (14 ounces): Brings chewy texture and natural sweetness for that classic bite.
Sweetened Condensed Milk (14 ounces): Binds the mixture and lends a rich, creamy taste.
Maraschino Cherries, drained and chopped (10 ounces): Infuses each candy with a pop of color and fruity flavor.
Pecans, finely chopped (3 cups): Add crunch and a subtle, buttery nuttiness in every morsel.
Candy Coating or Melting Wafers (16 ounces): Creates a shiny, crisp shell to finish these little gems—choose your favorite chocolate brand for best taste.

How to Make Martha Washington Candies

Step 1: Prepare the Cherries

Chop the maraschino cherries into small, confetti-like pieces, then spread them on a paper towel to let the syrup drain off. Give them a gentle blot with additional paper towels. This step is key: removing the excess liquid helps keep your candies firm and prevents the filling from becoming too soft or soggy.

Step 2: Mix the Filling

In a large bowl, combine the melted butter, powdered sugar, vanilla extract, shredded coconut, sweetened condensed milk, the drained cherries, and chopped pecans. Use a sturdy spoon or a clean hand (it gets thick!) to stir everything together until you have a thick, sticky mixture. Every ingredient works in harmony here, ensuring no bite is lacking in flavor or texture.

Step 3: Chill the Mixture

Cover the bowl and refrigerate the whole mixture for at least two hours. The colder your filling, the easier it will be to roll into balls—and the faster your chocolate will set. This is the perfect time for a festive kitchen dance break or to prep your melting chocolate!

Step 4: Shape the Candies

Once thoroughly chilled, shape the filling into balls about 1 inch across (think walnut-sized). Place them on a parchment-lined tray as you go. If the mixture sticks to your hands, a quick spritz of cooking spray can help. Pop the rolled candies back in the refrigerator for another 20 minutes to set them up for dipping.

Step 5: Dip in Chocolate

Melt your candy coating or chocolate wafers according to package directions, using a double boiler or the microwave in short bursts. Using a fork, skewer, or a candy dipping tool, dip each chilled ball into the chocolate, tapping off any excess before gently placing it onto the parchment-lined tray. This step is where Martha Washington Candies truly come to life—those glossy, chocolatey shells are irresistible!

Step 6: Let Them Set and Enjoy

Let all dipped candies set at room temperature until the chocolate hardens. If needed, trim away any pooled chocolate for a perfect finish. Now, they’re ready to wow everyone at your holiday gathering—or disappear mysteriously as kitchen “samples.”

How to Serve Martha Washington Candies

Garnishes

For a touch of elegance, top each candy with a tiny piece of cherry, a sprinkle of shredded coconut, or a dusting of finely chopped pecans just before the chocolate sets. This not only hints at what’s inside but also makes your Martha Washington Candies look sophisticated and festive on any platter.

Side Dishes

Martha Washington Candies pair beautifully alongside crisp shortbread cookies, delicate tea sandwiches, or even a simple bowl of fresh fruit to cut through the richness. Add them to a dessert tray for contrast—these candies contrast perfectly with lighter sweets or a strong cup of coffee.

Creative Ways to Present

For gift-giving, fill small boxes or cellophane bags with a festive ribbon and a handmade label. Stack the candies in decorative jars for a colorful kitchen gift, or arrange them on a tiered dessert stand for a holiday party centerpiece. Martha Washington Candies also shine tucked into homemade gift baskets for a personal touch.

Make Ahead and Storage

Storing Leftovers

Keep your Martha Washington Candies in an airtight container at room temperature, away from heat or sunlight, and they’ll stay perfectly fresh for up to two weeks. If your house runs warm, a cool pantry or refrigerated spot will keep them in tip-top shape.

Freezing

If you want to get a jump on holiday prep, Martha Washington Candies freeze like a dream. Arrange them in single layers (with parchment between) inside airtight containers. They’ll keep for up to three months—just thaw at room temperature before serving for best texture and flavor.

Reheating

These candies are best enjoyed at room temperature and don’t require reheating. If you freeze them, simply let them thaw on the counter for about an hour. There’s no need to warm them up—just pop one in your mouth and savor!

FAQs

Can I use unsweetened coconut instead of sweetened?

Sweetened coconut is traditional and provides both sweetness and moisture. Using unsweetened coconut will make the filling drier and less sweet, but you can try it if you prefer a less sugary treat—just consider adding a bit more condensed milk to adjust the consistency.

What type of chocolate works best for coating?

A good quality candy coating, melting wafers, or almond bark are easiest—they melt smoothly and set up nicely. If you prefer real chocolate, add a little coconut oil or shortening to help with dipping and ensure a smooth, glossy finish.

How far in advance can I make Martha Washington Candies?

You can make them up to two weeks in advance and store them in an airtight container. They’re perfect for prepping ahead for holiday parties, potlucks, or edible gifts!

Can I swap out pecans for another nut?

Absolutely! Walnuts or almonds work well if pecans aren’t your favorite, or omit the nuts entirely for a nut-free version. Just know that swapping nuts will slightly change the flavor profile, but the candies will still be delicious.

How do I keep the chocolate from pooling under the candies?

After dipping, gently tap off the excess chocolate and let each candy rest on a wire rack or parchment paper. If pooling happens, you can trim around the base with a small knife once the chocolate has set for a pro touch.

Final Thoughts

Martha Washington Candies are a joyful, crowd-pleasing recipe that brings vintage charm to any occasion. There’s something magical about making candy from scratch, and sharing these delightful bites will make you the star of any gathering. Gather your loved ones, roll up your sleeves, and enjoy every delectable step—your tastebuds (and gift recipients) will thank you!

Martha Washington Candies Recipe

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5.2 from 3 reviews

Martha Washington Candy is a delightful old-fashioned treat perfect for the holidays. This easy-to-make candy features a combination of coconut, pecans, and cherries, making it a festive addition to any cookie tray or a lovely gift for loved ones. A must-have for Christmas celebrations!

Author: Paula
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 35 minutes
Yield: 60 candies
Category: Dessert
Method: Mixing, Chilling, Dipping
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup butter melted

1 pound powdered sugar
1 tablespoon vanilla extract

14 ounces shredded coconut sweetened

14 ounces sweetened condensed milk
10 ounces maraschino cherries drained and chopped
3 cups finely chopped pecans

16 ounces candy coating

such as Ghirardelli melting wafers, Almond bark, etc.

Instructions

Chop cherries into small pieces: Place on a paper towel to absorb liquid. Blot dry with additional paper towels.
Combine ingredients: In a large bowl, mix all ingredients except for the candy coating.
Refrigerate: Chill the mixture for at least two hours.
Form balls: Shape into walnut-sized balls and refrigerate for 20 minutes.
Melt candy coating: Line a baking sheet with parchment paper and melt the candy coating according to package instructions.
Dip balls in chocolate: Use dipping tools to coat the balls in chocolate, tap off excess, and place on the lined baking sheet to set.
Repeat: Continue dipping until all balls are covered.
Store: Keep candies in an airtight container at room temperature for up to 2 weeks.