Martha Washington Candy

 

Martha Washington candy is the perfect mix of chocolate, coconut, cherries, and pecans. This classic candy is a hit with kids and adults.
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Table of Contents
  1. Martha Washington Candy Ingredients
  2. Substitutions and Additions
  3. How to Make Martha Washington Candy
  4. How to Serve Martha Washington Candy
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Martha Washington candy is a rich mixture of creamy coconut, cherries, and pecans, wrapped in a chocolate coating. If you’ve never tried this old-fashioned favorite, you’re in for a delightfully sweet treat. 

If you love bite-sized candy recipes, then you’ll also want to make Homemade Peanut Butter Cups, Almond Joy Bars, and Caramels

Martha Washington Candy Ingredients

You will need:

  • 1 cup unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 14 ounces sweetened condensed milk
  • 4 cups powdered sugar
  • 14 ounces sweetened shredded coconut
  • 10 ounces maraschino cherries, drained and chopped
  • 3 cups pecans, chopped
  • 6 cups semi-sweet chocolate chips
  • 4 tablespoons shortening

Substitutions and Additions

NUTS: You can use raw or toasted pecans in this simple recipe. You can toast pecans in the oven at 300°F on a parchment-lined baking sheet for 6-8 minutes, keeping a close eye so that they don’t burn. 

How to Make Martha Washington Candy

PRO TIP: This old-fashioned candy recipe makes close to 80 candies! You can definitely halve the recipe for a smaller quantity.

STEP ONE: In a large mixing bowl, beat together softened butter, vanilla, and sweetened condensed milk until the mixture is smooth and creamy.

STEP TWO: Add the powdered sugar and beat until combined.

STEP THREE: Mix in the coconut, cherries, and pecans. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours to firm up the mixture.

STEP FOUR: Line two large sheet pans with parchment paper.

STEP FIVE: Use a 1½ tablespoon scoop or a melon baller to form balls from the chilled mixture. You can roll the balls in the palms of your hands to make more even, uniform balls from the mixture.

PRO TIP: If you are rolling the balls in your hands and you find that it is sticky work, cover your hands with a light dusting of powdered sugar to prevent the filling from sticking to you.

STEP SIX: Place the formed balls onto parchment paper and place the sheet pans back into the refrigerator.

PRO TIP: The butter and large quantity of powdered sugar in the filling for these candies allow the filling to firm up quite a bit. The filling still needs to be chilled before dipping to keep the balls intact until they are coated.

STEP SEVEN: Place the chocolate chips and shortening in a large, microwave-safe bowl. You can also divide the chocolate chips and shortening in half and work on dipping one half of the candies at a time.

PRO TIP: The chocolate chips may be easier to melt and work with if you divide the chocolate/shortening mixture in half and work in batches. You could also roll all your balls, but store half in the freezer and then dip half of them at a time. Three cups of chocolate chips will coat about 40 candies.

STEP EIGHT: Heat chocolate in 30-second increments, stirring between each until the chips are mostly melted.

STEP NINE: Stop heating and continue stirring until the mixture is fully melted and smooth.

STEP TEN: Use a fork to dip and roll each candy ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place back on the sheet of paper to set.

STEP ELEVEN: Continue dipping and setting all of the balls. Dipped candies can be placed back into the refrigerator to set up more quickly.

PRO TIP: Reheat the melted chocolate coating for 15 seconds at a time if it begins to thicken too much for dipping. The shortening in the chocolate mixture helps to make the chocolate more fluid for dipping. It also keeps the set chocolate just a tad softer at room temperature than pure chocolate. 

How to Serve Martha Washington Candy

Easy candy recipes are always a welcome treat, whether you are sharing them or keeping them all to yourself. These little bites of heaven would be a hit for Christmas or Valentine’s Day. They are also ideal treats to add to a gift box of handmade treats. Tie them with a pretty bow and give them to friends and family.

Storage

IN THE FRIDGE: Store these Martha Washington cherry candies in the refrigerator for 2 to 3 weeks in an airtight container. 

IN THE FREEZER: This classic candy will stay fresh in the freezer in an airtight container for up to 3 months. 

Martha Washington candy is the perfect mix of chocolate and creamy coconut, and it’s always a hit among kids and adults alike. This classic candy is a decadent delight. Whether you are sharing them or keeping them all to yourself, enjoy this beloved confection recipe when you are craving a bit of sweetness.

FREQUENTLY ASKED QUESTIONS

Why are they called Martha Washington candy? 

These candies are named for the Martha Washington candies company that sold them during the 1920s. Most of the stores closed during the Great Depression but the coconut candy remains a favorite confection.

Can I freeze this classic recipe? 

You can freeze this candy in an airtight container for up to three months.

Can I use milk or dark chocolate chips for the coating in this recipe? 

Any type of chocolate chips will work fine in this recipe.

MORE RECIPES YOU’LL LOVE

Martha Washington Candy

Martha Washington candy is the perfect mix of chocolate, coconut, cherries, and pecans. This classic candy is a hit with kids and adults.
Prep Time 45 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Course Treat
Cuisine American
Servings 80 candies

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 tablespoon vanilla extract
  • 14 ounces sweetened condensed milk
  • 4 cups powdered sugar
  • 14 ounces sweetened shredded coconut
  • 10 ounces maraschino cherries drained and chopped
  • 3 cups pecans chopped
  • 6 cups semi-sweet chocolate chips
  • 4 tablespoons shortening

Instructions
 

  • In a large mixing bowl, beat together softened butter, vanilla, and sweetened condensed milk until the mixture is smooth and creamy.
  • Add the powdered sugar and beat until combined.
  • Mix in the coconut, cherries, and pecans. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours to firm up the mixture.
  • Line two large sheet pans with parchment paper.
  • Use a 1½ tablespoon scoop or a melon baller to form balls from the chilled mixture. You can roll the balls in the palms of your hands to make more even, uniform balls from the mixture.
  • Place the formed balls onto parchment paper and place the sheet pans back into the refrigerator.
  • Place the chocolate chips and shortening in a large, microwave-safe bowl. You can also divide the chocolate chips and shortening in half and work on dipping one half of the candies at a time.
  • Heat chocolate in 30-second increments, stirring between each until the chips are mostly melted.
  • Stop heating and continue stirring until the mixture is fully melted and smooth.
  • Use a fork to dip and roll each candy ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place back on the sheet of paper to set.
  • Continue dipping and setting all of the balls. Dipped candies can be placed back into the refrigerator to set up more quickly.

Notes

This old-fashioned candy recipe makes close to 80 candies! You can definitely halve the recipe for a smaller quantity.
If you are rolling the balls in your hands and you find that it is sticky work, cover your hands with a light dusting of powdered sugar to prevent the filling from sticking to you.
The butter and large quantity of powdered sugar in the filling for these candies allow the filling to firm up quite a bit. The filling still needs to be chilled before dipping to keep the balls intact until they are coated.
The chocolate chips may be easier to melt and work with if you divide the chocolate/shortening mixture in half and work in batches. You could also roll all your balls, but store half in the freezer and then dip half of them at a time. Three cups of chocolate chips will coat about 40 candies.
Reheat the melted chocolate coating for 15 seconds at a time if it begins to thicken too much for dipping. The shortening in the chocolate mixture helps to make the chocolate more fluid for dipping. It also keeps the set chocolate just a tad softer at room temperature than pure chocolate.

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