Description

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.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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.

Notes

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.

Prep Time: 25 minutes
Cuisine: American