Martha Washington Candy

Looking for a nostalgic, old-fashioned sweet treat that’s perfect for the holidays, special occasions, or anytime you need a bite of something rich and indulgent? Martha Washington Candy is a decadent combination of coconut, pecans, and cherries wrapped in a creamy filling, then dipped in silky chocolate. These bite-sized delights are a classic Southern favorite that never go out of style.

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Why You’ll Love This Recipe
Old-Fashioned Charm – A vintage candy recipe that brings back sweet memories.
Perfect for Gifting – Great for holiday trays, party favors, or special occasions.
No Baking Required – Just mix, chill, and dip!
Rich and Decadent – Sweet, chewy centers with a luscious chocolate coating.
Easy to Make Ahead – Store well in the fridge or freezer for later.

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
• 3 cups powdered sugar
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans
• ¾ cup chopped maraschino cherries (drained and patted dry)

For the Chocolate Coating:

• 2 cups semi-sweet chocolate chips
• 2 tbsp coconut oil or vegetable shortening (for smooth dipping)

Optional Toppings:

• Extra chopped pecans or coconut for sprinkling
• Sea salt flakes for a sweet-and-salty finish

Tools You’ll Need

• Mixing bowls
• Hand mixer or spoon
• Baking sheet lined with parchment or wax paper
• Small cookie scoop or spoon
• Double boiler or microwave-safe bowl
• Fork or dipping tool

Step-by-Step Instructions

Step 1: Make the Filling

1. In a large bowl, mix together the softened butter and sweetened condensed milk until smooth.
2. Add the vanilla extract and powdered sugar, and mix until a thick, creamy dough forms.
3. Fold in the shredded coconut, chopped pecans, and maraschino cherries.
4. Cover and refrigerate the mixture for at least 1 hour, or until firm enough to roll into balls.

Step 2: Shape the Candy

1. Once the mixture is chilled, scoop out small portions (about 1 tablespoon each) and roll into balls.
2. Place the balls on a parchment-lined baking sheet.
3. Freeze for 30–45 minutes to firm them up for dipping.

Step 3: Melt the Chocolate

1. In a double boiler or microwave-safe bowl, melt the chocolate chips with coconut oil or shortening.
2. Stir until smooth and glossy. If using the microwave, heat in 20-second intervals and stir in between to avoid burning.

Step 4: Dip the Candy

1. Using a fork or dipping tool, dip each chilled candy ball into the melted chocolate, coating it completely.
2. Allow excess chocolate to drip off, then place back on the parchment-lined tray.
3. Sprinkle with toppings (like extra coconut or sea salt) while the chocolate is still wet if desired.
4. Let candies set at room temperature or refrigerate until the chocolate is fully hardened.

Step 5: Store and Enjoy

1. Once set, transfer the candies to an airtight container.
2. Store in the refrigerator for up to 2 weeks or freeze for up to 2 months.

Tips for Perfect Martha Washington Candy
Drain Cherries Well – Pat dry with paper towels to avoid excess moisture.
Chill Thoroughly – The firmer the filling, the easier the dipping.
Use Quality Chocolate – Good chocolate makes all the difference in taste and texture.
Work in Batches – Keep some candy balls in the freezer while dipping others to keep them firm.
Customize the Flavor – Add almond extract, switch to dark chocolate, or use walnuts instead of pecans.

Serving Suggestions
Holiday Trays – Add to Christmas cookie and candy platters.
Gift Boxes – Pack in cute tins or bags for thoughtful homemade gifts.
Special Events – Perfect for weddings, showers, and family reunions.
After-Dinner Treat – Serve with coffee or tea for a sweet finish to any meal.

How to Store & Freeze

Storing:
Refrigerate: Keep in an airtight container with parchment between layers to prevent sticking.
Room Temperature: Fine for a couple of days in a cool, dry place, but best chilled.

Freezing:
Freeze: Lay candies in a single layer on a tray to freeze, then transfer to freezer bags or containers.
Thaw: Let sit at room temperature for 10–15 minutes before serving.

Frequently Asked Questions

1. Can I use unsweetened coconut?
   Yes, but the candy will be less sweet. Sweetened coconut adds the classic chewy texture and sweetness.
2. What kind of chocolate works best?
   Semi-sweet chocolate is traditional, but you can use milk or dark chocolate based on your preference.
3. Can I skip the nuts?
   Absolutely! Omit the pecans for a nut-free version or replace with sunflower seeds for crunch.
4. Is this recipe gluten-free?
   Yes, all ingredients are naturally gluten-free, but always check labels to be sure.
5. Can kids help make these?
   Definitely! Shaping the balls and decorating the tops are fun tasks for little helpers.

Final Thoughts
Martha Washington Candy is a delightful treat with old-school charm and timeless flavor. Creamy, sweet, chewy, and covered in chocolate—it’s everything you want in a bite-sized indulgence. Whether you’re making it for the holidays or just because, this classic candy recipe will win hearts with every bite.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your batch turns out.
Preparation Time: 25 minutes
Chilling Time: 1 hour 15 minutes
Cuisine: American

Nutritional Information (Per Candy):
Calories: 160 | Protein: 2g | Carbohydrates: 17g | Fat: 10g | Fiber: 1g | Sodium: 25mg

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