Martha Washington Candy has always been my go-to homemade holiday treat. There’s just something so special about making these nostalgic sweets from scratch, isn’t there? This recipe features a wonderfully creamy filling packed with coconut, tart cherries, and crunchy pecans, all enrobed in smooth chocolate. It’s a classic Southern confection that looks as beautiful as it tastes, making it perfect for your Christmas dessert trays and for gifting to loved ones. If you’re looking for a delightful Martha Washington Christmas candy that’s both impressive and delicious, this is it. Get ready to create a truly festive treat! Let’s discover how to make this delightful dessert together.

Why You’ll Love This Martha Washington Candy Recipe

You’re going to adore making this classic confection. It’s the perfect addition to your holiday baking, offering a truly delightful experience from start to finish. Here’s why this easy Martha Washington candy recipe is a winner:

Delicious Classic Holiday Flavor: It captures that nostalgic taste everyone craves during the festive season.
Easy No-Bake Preparation: No oven needed! Mix, roll, chill, and dip – it’s that simple.
Perfect for Gifting: Package these beautiful candies in tins or boxes for thoughtful homemade presents.
Beautiful on Dessert Trays: Their festive look makes any holiday spread extra special.
Customizable: Easily swap nuts or chocolate coatings to suit your preferences.
A Taste of Southern Tradition: Enjoy a genuine piece of culinary history with this beloved dessert.
Truly Homemade: Nothing beats the charm and care of homemade Martha Washington candy.

Martha Washington Candy Ingredients

Gathering the right Martha Washington candy ingredients is the first step to holiday magic. This recipe relies on simple pantry staples to create that signature creamy texture and sweet flavor. You’ll need:

1 cup (2 sticks) butter, melted – this forms the base of our creamy filling
1 pound powdered sugar – for sweetness and structure
1 tablespoon vanilla extract – adds that classic comforting aroma
14 ounces sweetened shredded coconut – crucial for the unique texture and moisture
14 ounces sweetened condensed milk – binds everything together and adds richness
10 ounces maraschino cherries, drained and chopped – for pops of color and tartness
3 cups finely chopped pecans – these Martha Washington candy nuts provide the perfect crunch
16 ounces candy coating or melting wafers (milk, dark, or white chocolate) – for dipping and finishing
Optional: sprinkles, crushed nuts, or extra coconut for topping

How to Make Martha Washington Candy

Let’s dive into how to make Martha Washington candy! This process is surprisingly straightforward and incredibly rewarding. You’ll be amazed at how quickly these festive treats come together.

Step 1: In a large bowl, begin by combining the 1 cup (2 sticks) melted butter with 1 pound powdered sugar and 1 tablespoon vanilla extract. Mix these together until you achieve a smooth, creamy consistency. This forms the luscious base for our candies.
Step 2: Next, stir in the 14 ounces sweetened shredded coconut and the 14 ounces sweetened condensed milk. Mix until everything is well combined, creating a thick, pliable mixture that’s ready for the next additions.
Step 3: Now, gently fold in the 10 ounces maraschino cherries, drained and chopped, along with the 3 cups finely chopped pecans. Ensure these are evenly distributed throughout the coconut mixture for that perfect bite in every one of your Martha Washington candy balls.
Step 4: Line a large baking sheet with parchment paper. Using a spoon or a small cookie scoop, roll the mixture into bite-sized balls, about 1 inch in diameter. Place these formed candies onto the prepared baking sheet.
Step 5: Place the baking sheet with the candy balls into the refrigerator for at least 1 hour, or until they are firm to the touch. This chilling step is crucial for easy dipping.
Step 6: While the candies chill, melt your 16 ounces candy coating or melting wafers in a microwave-safe bowl according to the package directions, stirring every 30 seconds until smooth. You can use milk, dark, or white chocolate – whatever your heart desires!
Step 7: Once the candy balls are firm and the chocolate is melted and smooth, it’s time to dip! Carefully drop each chilled ball into the melted chocolate, using a fork or a dipping tool to coat it completely. Let any excess chocolate drip off before placing the coated candy back onto the parchment-lined baking sheet.
Step 8: If you’re feeling fancy, now’s the time to add optional toppings! Sprinkle with festive sprinkles, extra chopped nuts, or a bit more coconut before the chocolate coating sets.
Step 9: Return the baking sheet to the refrigerator for another 30 minutes, or until the chocolate coating is completely firm and set.
Step 10: Once set, these delightful homemade treats are ready to be enjoyed or stored. Store your finished Martha Washington candy in an airtight container in the refrigerator for up to 2 weeks to keep them fresh.

Amazing Martha Washington Candy Holiday Recipe - Martha Washington Candy Holiday - additional detail

Pro Tips for the Best Martha Washington Candy

Want to elevate your homemade Martha Washington candy? I’ve learned a few tricks over the years that make all the difference. Follow these simple tips for perfect results every time!

Always drain and pat your maraschino cherries thoroughly dry before adding them to the filling. Excess moisture can make the candy too soft and affect the chocolate coating.
Don’t overmix the filling once you add the cherries and pecans. A gentle fold preserves the texture and prevents the nuts from breaking down too much.
Ensure your candy balls are well-chilled before dipping. This helps the chocolate set quickly and smoothly, giving you that professional finish.
If your chocolate coating becomes too thick, stir in a teaspoon of vegetable shortening or coconut oil (not butter!) to thin it out. For more baking tips, check out this guide.

What’s the secret to perfect Martha Washington candy balls?

The secret to perfect Martha Washington candy balls lies in proper chilling and handling. Make sure the filling is firm before rolling and chill the balls completely before dipping. For the best Martha Washington candy recipe, aim for a smooth, even chocolate coating by ensuring your chocolate is the right consistency. Learn more about food preparation.

Can I make Martha Washington candy ahead of time?

Absolutely! These candies are fantastic for meal prep. You can make them a few days in advance and store them in an airtight container in the refrigerator for up to 2 weeks. They also freeze beautifully for longer storage, making them a stress-free addition to your holiday plans. For more on freezing techniques, see this resource.

How do I avoid common mistakes with Martha Washington candy frosting?

A common pitfall is the chocolate coating consistency. If it’s too thick, it won’t coat smoothly; too thin, and it’ll drip off. Adjust with a bit of shortening. Ensure your candy balls are very cold, and work quickly to prevent the chocolate from cracking as it sets.

Best Ways to Serve Martha Washington Candy Holiday

These delightful candies are more than just a dessert; they’re a cherished part of any Martha Washington candy holiday tradition. They look absolutely stunning arranged on a festive Christmas dessert platter, nestled amongst cookies and other seasonal sweets. Imagine serving them alongside a warm mug of coffee or rich hot chocolate – pure bliss! They also make for a thoughtful and beautiful gift. Package your homemade Martha Washington candy in decorative tins or cellophane bags tied with a ribbon for a truly special present. This Martha Washington candy festive treat truly elevates any holiday gathering and brings a touch of homemade charm.

Nutrition Facts for Martha Washington Candy

Understanding the nutritional profile of these delightful treats helps you enjoy them mindfully. Here’s a breakdown of the estimated nutrition per serving (approximately one candy):

Calories: 190 kcal
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1 g
Sugar: 17 g
Protein: 2 g
Sodium: 30 mg
Cholesterol: 15 mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.

How to Store and Reheat Martha Washington Candy

Properly storing your delicious homemade Martha Washington candy ensures it stays fresh and delightful for as long as possible. Once your candies have completely cooled and the chocolate coating is firm, it’s time to store them. I always use airtight containers – glass or plastic work perfectly. This helps prevent them from absorbing any unwanted odors from the refrigerator. For more on proper food storage, consider these tips.

For the best quality and flavor, I recommend refrigerating your Martha Washington candies. They’ll stay wonderfully fresh in the fridge for up to 2 weeks. If you’ve made a big batch and want to keep them even longer, freezing is a fantastic option. Wrap them well to prevent freezer burn, and they can last for up to 3 months. When you’re ready to enjoy them after freezing, simply bring them back to room temperature gradually. This slow thawing prevents condensation and keeps the chocolate coating pristine, ensuring your candy remains as fresh as the day you made it.

Frequently Asked Questions About Martha Washington Candy

What is Martha Washington candy?

Martha Washington candy is a beloved, traditional confection known for its rich, creamy coconut-pecan-cherry filling generously coated in smooth chocolate. It’s a classic homemade treat, especially popular during the holiday season, offering a delightful combination of textures and sweet, festive flavors.

Why is it called Martha Washington candy?

The exact origin of the name is a bit of a sweet mystery, but it’s widely believed to be named in honor of Martha Washington, the first First Lady of the United States. While there’s no definitive proof she personally created this specific recipe, it embodies the kind of elegant, homemade confections that were popular during her era. This connection adds a touch of historical charm to its Martha Washington candy history. Learn more about historical recipes.

Can I use different nuts?

Absolutely! While pecans are traditional and provide a wonderful crunch, feel free to experiment. Finely chopped walnuts, almonds, or even cashews work beautifully as alternatives. You can even mix different nuts together for a more complex flavor profile in your homemade Martha Washington candy.

What kind of chocolate coating is best?

For the best results, use a good quality melting chocolate or candy coating. These are formulated to set up firmly and smoothly, making dipping much easier than regular baking chocolate. You can choose milk, dark, or white chocolate based on your preference. If you opt for baking chocolate, you might need to add a bit of shortening or coconut oil to achieve the right dipping consistency. For more on chocolate types, see this guide.

Variations of Martha Washington Candy You Can Try

While the classic combination of coconut, cherries, and pecans is truly delightful, don’t be afraid to get creative with these Martha Washington candy variations! Sometimes, a little tweak can lead to a whole new favorite. This recipe is wonderfully adaptable, allowing you to personalize it to your taste.

Nut Swaps: Beyond the Martha Washington candy traditional pecans, try using finely chopped almonds, walnuts, or even cashews. A mix of nuts can also add an interesting depth of flavor and texture.
Chocolate Adventures: While milk chocolate is common, experiment with rich dark chocolate for a more intense flavor, or sweet white chocolate for a different aesthetic. Both create a beautiful contrast with the creamy filling.
Spice It Up: For a warmer, more festive twist, add a pinch of cinnamon or nutmeg to the filling mixture. This adds a cozy undertone that’s perfect for the holidays.
Flavor Extracts: Swap the vanilla extract for almond extract for a different nutty aroma, or try a touch of orange extract for a citrusy brightness.