Martha Washington Candy

Rich, sweet, and full of old-fashioned charm, Martha Washington Candy is a delightful no-bake treat filled with coconut, pecans, and maraschino cherries, all wrapped in a creamy filling and dipped in smooth chocolate. These little bites are a holiday favorite, but they’re so delicious you’ll want to make them year-round for gift-giving, parties, or sweet indulgences.

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Why You’ll Love This Recipe
Classic and Nostalgic – A vintage candy recipe passed down through generations.
Perfect for Gifting – Great for holidays, special occasions, or candy trays.
Easy to Make – No candy thermometer or fancy tools needed.
Freezer-Friendly – Make ahead and enjoy anytime.
Customizable – Adjust the mix-ins to your taste.

Ingredients You’ll Need

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 lb powdered sugar (about 3½ to 4 cups)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• ½ cup chopped maraschino cherries, well-drained and patted dry

For the Chocolate Coating:

• 16 oz semi-sweet or dark chocolate chips
• 2 tbsp shortening or coconut oil (optional, for smoother dipping)

Tools You’ll Need

• Large mixing bowl
• Hand mixer or sturdy spoon
• Baking sheet
• Parchment or wax paper
• Cookie scoop or spoon
• Fork or dipping tool
• Microwave-safe bowl or double boiler

Step-by-Step Instructions

Step 1: Prepare the Filling
In a large bowl, beat together the softened butter, sweetened condensed milk, and vanilla extract until smooth.
Gradually add the powdered sugar and beat until fully combined and thick.
Stir in the coconut, chopped pecans, and cherries until evenly distributed.
Cover and refrigerate for 1–2 hours until firm enough to shape.

Step 2: Roll into Balls
Line a baking sheet with parchment or wax paper.
Scoop tablespoon-sized portions of the chilled mixture and roll into balls.
Place on the lined baking sheet and freeze for 30–45 minutes until firm.

Step 3: Melt the Chocolate
In a microwave-safe bowl or double boiler, melt the chocolate chips and shortening in 30-second intervals, stirring between each, until smooth.

Step 4: Dip the Candy
Using a fork or candy tool, dip each ball into the melted chocolate.
Let excess chocolate drip off, then place the coated candy back on the parchment paper.
Repeat until all candies are coated.
Let set at room temperature or chill in the fridge until chocolate is firm.

Step 5: Store and Serve
Once set, store the candies in an airtight container at room temperature for up to 1 week, or in the fridge for 2 weeks.
For longer storage, freeze in layers separated by parchment for up to 2 months.

Tips for Best Results
Dry Cherries Thoroughly – Excess moisture can cause the filling to be too soft.
Chill Before Dipping – Keeps the balls firm and easy to coat.
Use Quality Chocolate – Better chocolate gives a smoother, glossier finish.
Add a Touch of Sea Salt – Sprinkle lightly on top before chocolate sets for a modern twist.
Make it Your Own – Swap pecans for walnuts, or add a drop of almond extract.

Serving Suggestions
Holiday Candy Platters – A must-have addition for Christmas, Easter, or Thanksgiving.
Gifting – Pack in small boxes or jars for homemade presents.
Tea Time – Serve with a cup of coffee or tea for a sweet afternoon treat.
Potluck Dessert – Always a hit at parties or church events.
Chocolate Variety – Use milk, dark, or white chocolate for different batches.

How to Store & Reheat

Storing:
Room Temperature: Keep in a sealed container in a cool place for up to 1 week.
Refrigerator: Lasts up to 2 weeks in the fridge.
Freezer: Freeze in layers with parchment paper between for up to 2 months.

Reheating (Chocolate Only):
If chocolate seizes or firms up while dipping, gently reheat in short bursts and stir until smooth.

Frequently Asked Questions

1. Why is it called Martha Washington Candy?
   It’s believed to be named after the famous First Lady, echoing the handmade candies once sold under her name in early 20th-century candy shops.
2. Can I make this without nuts?
   Yes, just omit the pecans or substitute with extra coconut or crushed graham crackers.
3. Do I need to temper the chocolate?
   Nope! Using chocolate chips and a bit of shortening works perfectly for a smooth coating without tempering.
4. Can I make these dairy-free?
   You can use dairy-free condensed milk and dairy-free chocolate for a plant-based version.
5. Do they hold up well at room temperature?
   Yes, though they’ll last longer and stay firmer if kept cool.

Final Thoughts
Martha Washington Candy is a timeless sweet treat full of rich flavor, chewy texture, and nostalgic goodness. With coconut, cherries, pecans, and a glossy chocolate shell, these bite-sized confections are as beautiful as they are delicious. Perfect for special occasions, sharing, or simply treating yourself.

Bake up a batch and enjoy a taste of old-fashioned homemade candy—don’t forget to snap a pic and tag your creations!

Preparation Time: 25 minutes
Chill Time: 1 hour
Cuisine: American

Nutritional Information (Per Piece):
Calories: 160 | Protein: 1g | Carbohydrates: 17g | Fat: 10g | Fiber: 1g | Sodium: 15mg

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