Name: Martha Washington Candy Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1½ sticks unsalted butter melted; 4 cups powdered sugar; 1 teaspoon vanilla extract; 3 cups shredded coconut sweetened; 14 ounce (1 can) sweetened condensed milk; 10 ounce (1 jar) maraschino cherries drained and chopped; 1½ cups pecans chopped; 16 ounces chocolate melting wafers

There’s something truly delightful about a candy that feels like a little celebration with every bite. This Martha Washington Candy Recipe has been a nostalgic favorite of mine, blending rich coconut, pecans, and cherries under a silky chocolate coat. It’s an old-fashioned treat that never fails to charm anyone who tries it.

A white plate with a pile of round chocolate balls on a white marbled surface. Each ball has a smooth dark brown chocolate layer outside. One ball is open at the top center, showing a creamy white inside mixed with small nut pieces and a bright red cherry piece. Around the plate, there are bright red cherries with stems. In the background, there is a glass jar with nuts and a small white bowl full of whole bright red cherries. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Martha Washington Candy Recipe
Top Tip
How to Serve Martha Washington Candy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Martha Washington Candy Recipe

Why You'll Love This Recipe

Making Martha Washington Candy feels like handing down a little sweet history. Besides being a joy to eat, I find it’s a fantastic project that’s both approachable and impressive. You’ll see why this candy continues to be a holiday staple for many.

Timeless Flavor Combination: The mix of coconut, cherries, and pecans creates a classic taste that’s both nostalgic and fresh.
Perfect Texture: With a chewy, creamy center and a crisp chocolate shell, it offers the best of both worlds.
Easy to Customize: You can tweak the nuts or fruits to suit your preferences without losing that iconic Martha Washington charm.
Great for Gifting: This candy holds up nicely in boxes, making it a wonderful, homemade gift that’s sure to impress.

A close-up image shows several round chocolate-covered balls stacked on a white plate with a delicate cut-out edge. One ball is cut in half at the center of the frame, revealing the inside layers: a creamy white filling mixed with shredded coconut strands and bright red cherry pieces, along with small nut bits embedded near the outer dark chocolate shell. The smooth, shiny dark chocolate coating contrasts with the textured, moist filling inside. The background features a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Martha Washington Candy Recipe plays a key role in building that nostalgic, rich flavor you’re chasing. From my experience, choosing quality ingredients really makes a difference, especially with simple recipes like this one where every flavor shines.

Flat lay of bright red chopped maraschino cherries, glossy dark chocolate melting wafers, rich golden melted butter, creamy white sweetened condensed milk in a small glass jar, fluffy sweetened shredded coconut, finely powdered white sugar, and coarsely chopped pecans, all beautifully arranged with contrast and texture placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter: Using unsalted butter lets you control the salt level in your candy and ensures a clean, creamy base.
Powdered Sugar: It dissolves smoothly into the butter, giving the candy that sweet, fudgy consistency without any graininess.
Vanilla Extract: This adds warmth and depth, rounding out the flavors beautifully.
Shredded Coconut (Sweetened): The sweet coconut provides chewiness and that tropical, slightly nutty flavor that’s essential here.
Sweetened Condensed Milk: It helps bind the mixture and adds a luscious, creamy sweetness (plus a little extra moisture).
Maraschino Cherries: Chopped and added for bursts of bright, fruity sweetness and a fun pop of color.
Pecans: They bring crunch and a buttery, toasted flavor that balances the sweetness perfectly.
Chocolate Melting Wafers: These are easy to melt and coat the candies in a smooth, shiny shell — real chocolate works great too if you prefer.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep coming back to the Martha Washington Candy Recipe is how easy it is to tweak without losing its signature charm. I've tried swapping out a few ingredients when I want a slightly different vibe, and there’s plenty of room for you to get creative.

Variation: When I’m craving a nuttier crunch, I swap pecans for walnuts or almonds – it gives a lovely twist while staying true to the candy’s spirit.
Chocolate Options: If you prefer dark chocolate over milk or semi-sweet, go for it! It adds a nice bittersweet contrast to the sweet coconut and cherries.
Skip the Cherries: For those who aren’t fans, dried cranberries or cherries work well — just be sure to dry any dried fruit thoroughly so your candy doesn’t get watery.
Allergy-Friendly: Replace nuts with extra coconut or seeds like sunflower to keep things safe without sacrificing texture.

Step-by-Step: How I Make Martha Washington Candy Recipe

Step 1: Mix Butter, Sugar & Vanilla Until Silky

Start by melting the butter — I do this gently on the stove or in short bursts in the microwave. Stir in the powdered sugar until smooth and creamy, then add vanilla extract for that lovely aromatic touch. It’s important to mix well here; no sugar lumps means a better texture later. I always use a large, sturdy bowl because this mixture can get sticky quickly.

Step 2: Fold in Coconut and Sweetened Condensed Milk

Once your butter-sugar base is smooth, stir in the shredded coconut and sweetened condensed milk. The mixture will get thick and a bit sticky — that’s exactly right. Don’t rush the mixing; I take my time to ensure every bit of coconut is coated well. This is when the candy’s creamy, chewy magic really starts coming together.

Step 3: Add Chopped Cherries & Pecans Gently

Drain your maraschino cherries really well to avoid extra moisture, then chop them along with pecans. Fold them in gently — you want even distribution without mashing the cherries. This step brings color, flavor, and texture, so be generous here. I always pat the cherries dry on paper towels before chopping to keep the batter from getting too wet.

Step 4: Shape into Balls and Chill

Use a small cookie scoop or your hands to roll the mixture into about 1-inch balls. I found a cookie scoop speeds things up and helps keep them uniform. Place them on a parchment-lined sheet and pop them into the fridge for 30 minutes — chilling firms everything up nicely before the chocolate dip.

Step 5: Melt Chocolate and Coat Candies

While your candy balls chill, melt the chocolate wafers. I like using a double boiler when I have time because it melts the chocolate gently without burning — but the microwave works just fine if you do short bursts and stir frequently. Once melted, carefully dip each chilled ball using a fork or dipping tool to coat fully. Let the excess drip off, then place back on the parchment.

Step 6: Set Chocolate in the Fridge

Pop the coated candies back in the fridge for 10–15 minutes to firm up the chocolate shell. This step makes them easier to handle and gives that satisfying snap when you bite in. Once set, they're ready to enjoy or package for sharing!

Top Tip

Having made Martha Washington Candy a few times, I’ve learned that a few little tricks make a world of difference. These tips will help your candies come out perfect every time, so you can wow your friends and family without stress.

Pat Dry Your Cherries: Excess moisture can cause your candy mixture to be too soft; always drain and pat dry well.
Use a Cookie Scoop: It keeps your candies uniform in size, which means more even chilling and chocolate coating.
Temper Your Chocolate Gently: Whether you microwave or use a double boiler, low and slow melting prevents seizing and gives you that perfect silky coating.
Chill Thoroughly: Don’t skip chilling the balls before dipping; this keeps them firm and makes coating easier and less messy.

How to Serve Martha Washington Candy Recipe

Martha Washington Candy - Serving Suggestion

Garnishes

I typically keep the Martha Washington candies simple but festive on their own, though you can sprinkle finely chopped pecans, shredded coconut, or even a dusting of powdered sugar over them for a pretty finishing touch. A little holiday sparkle with edible glitter makes them feel extra special when I give them as gifts.

Side Dishes

These candies pair beautifully with a cup of strong coffee or hot tea — the richness cuts through the sweetness nicely. For a party, I like to have a cheese board alongside, with nuts and dried fruits to complement the flavors.

Creative Ways to Present

For holiday gatherings, I’ve arranged Martha Washington Candy on tiered trays or nestled them in mini cupcake liners. Wrapping a few in parchment tied with twine makes a charming, homemade treat for friends and neighbors. You could even stack a few in a pretty jar as a sweet centerpiece idea!

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the refrigerator to keep the chocolate shell firm and the inside fresh. They keep beautifully for up to two weeks, which means you can make them well ahead and still enjoy that fresh homemade taste.

Freezing

Freezing Martha Washington Candy works like a charm. I layer them with parchment paper in a freezer-safe container to avoid sticking, then thaw slowly in the fridge before serving — they maintain their texture and flavor really well for up to three months frozen.

Reheating

You won’t typically need to reheat these candies, but if the chocolate gets a little soft at room temperature, just pop them back into the fridge for a short while. Avoid heating directly as that can change the texture of the coconut and nuts.

Frequently Asked Questions:

Can I use fresh cherries instead of maraschino cherries in Martha Washington Candy Recipe?

Fresh cherries have too much moisture, which can affect the candy’s texture and cause it to be too soft or sticky. If you want to substitute, dried or freeze-dried cherries are a better option — just make sure they’re chopped and dried thoroughly before adding.

How long does Martha Washington Candy keep?

Stored in an airtight container in the refrigerator, these candies keep fresh for up to 2 weeks. For longer storage, you can freeze them for up to 3 months.

Can I make Martha Washington Candy Recipe dairy-free?

You can try substituting butter with a dairy-free margarine or coconut oil and use a dairy-free sweetened condensed milk alternative, but results may vary since the fat content influences the texture significantly. I recommend testing a small batch first.

What’s the best way to melt chocolate for this candy?

Melting chocolate gently is key — a double boiler is ideal since it uses indirect heat and prevents burning. If using a microwave, heat in short 20-30 second bursts, stirring well between each to keep it smooth and glossy.

Final Thoughts

The Martha Washington Candy Recipe holds a special place in my kitchen because it reminds me of handmade goodness passed down through generations. It’s approachable but elegant, star-quality candy that makes you feel like you’ve created something truly special. I’m excited for you to give this recipe a try — trust me, your family and friends will be asking for seconds in no time!