Step back in time this holiday season and savor the exquisite taste of an old-fashioned Martha Washington candy recipe. This beloved holiday classic features a rich, creamy center generously studded with sweetened coconut, vibrant maraschino cherries, and crunchy pecans, all enrobed in a dreamy blanket of melted chocolate. It’s a truly decadent treat that’s perfect for sharing, whether as thoughtful homemade gifts or as a dazzling addition to your festive holiday cookie tray.
There’s something undeniably nostalgic about traditional holiday confections like nut brittle, chocolate rum balls, and these iconic Martha Washingtons. They evoke cherished memories of holiday baking sessions with family, filling kitchens with sweet aromas and laughter. These time-honored recipes connect us to traditions, making the festive season even more special with delicious food and heartwarming moments. If you appreciate the simple charm and rich flavors of yesteryear, this recipe will quickly become a new favorite in your holiday repertoire.
For those who adore the sweet, tropical notes of an Almond Joy candy bar, this Martha Washington candy recipe is an absolute must-try! The harmonious blend of moist, sweet coconut, finely chopped, buttery pecans, and the subtle tang of maraschino cherries creates an incredibly flavorful and complex candy experience. Bound together with creamy powdered sugar and sweetened condensed milk, these candies boast a rich, satisfying texture and an unforgettable taste that will delight any sweet tooth. They offer a more refined, homemade version of your favorite coconut and chocolate combination, elevated with festive cherries and pecans.
Beyond their incredible flavor, these classic candies are visually stunning. Their elegant chocolate coating and optional white chocolate drizzle make them a beautiful centerpiece for any holiday dessert table or a welcome addition to a curated Christmas cookie platter. Packaged in a decorative box or tin, they transform into a thoughtful and gourmet gift that any coconut enthusiast or candy lover will cherish. They embody the spirit of homemade care and holiday generosity, making them much more than just a treat.
If you’re on the hunt for more incredibly easy and impressive holiday candy recipes, be sure to explore my crockpot candy – a guaranteed crowd-pleaser for all ages! And for those who appreciate the enduring charm of vintage sweets, delve into my entire collection of old-fashioned candy recipes. But for now, let’s embark on making one of my all-time favorite homemade holiday treats: the irresistible Martha Washington candy.
Why You’ll Adore This Martha Washington Candy Recipe
- Nostalgic Flavor Profile: These candies transport you back to simpler times with their classic, comforting taste that evokes cherished childhood memories of holiday baking.
- Effortlessly Elegant: Despite their gourmet appearance, Martha Washington candies are surprisingly easy to make, requiring no baking and simple techniques.
- Perfect for Gifting: Their deliciousness and beautiful presentation make them an ideal homemade gift for friends, family, and neighbors during the festive season.
- Crowd-Pleasing Combination: The delightful mix of coconut, pecans, cherries, and chocolate appeals to a wide range of tastes, ensuring they’ll be a hit at any gathering.
- Customizable Fun: Easily adaptable to your preferences, you can experiment with different nuts, chocolates, or toppings to create your unique version.
Essential Ingredients for Martha Washington Candy
This section provides detailed notes on the key ingredients, including helpful substitution options to ensure your candy-making experience is as smooth and delightful as possible. For precise measurements and step-by-step instructions, please refer to the comprehensive recipe card located at the conclusion of this post.
- Unsalted Butter: Ensure your butter is softened to room temperature for effortless creaming and a smooth candy base. Unsalted butter allows you to control the overall saltiness of the candy.
- Powdered Sugar (Confectioners’ Sugar): This fine sugar is crucial for achieving the perfectly sweet and creamy consistency of the candy’s center. It dissolves easily, leaving no grainy texture.
- Sweetened Condensed Milk: The star ingredient for the creamy, rich “dough” that forms the core of these candies. Be absolutely sure to pick up sweetened condensed milk, not evaporated milk, as they are not interchangeable in this recipe. Its thick, sugary nature is what binds everything together beautifully.
- Pure Vanilla Extract: For the best and most aromatic flavor, opt for pure vanilla extract. It enhances the sweetness and depth of the other ingredients, adding a classic touch.
- Shredded Coconut: I highly recommend using sweetened shredded coconut for maximum richness and flavor, which truly brings out that tropical essence. However, if you prefer a slightly less sweet candy or want to control the sugar, unsweetened shredded coconut can be used as a delicious alternative.
- Pecans: These provide a wonderful crunch and buttery flavor that perfectly complements the coconut and cherry. For optimal integration and texture, chop your pecans finely so they distribute evenly throughout the mixture. Consider toasting them lightly for an even richer, nuttier profile.
- Maraschino Cherries: These vibrant cherries add a pop of color, a delightful chewiness, and a subtle fruity flavor. It’s critical to drain them completely, chop them well, and then blot them thoroughly dry with a paper towel. Excess moisture can make your candy mixture too wet and difficult to roll.
- Chocolate Almond Bark: While any good quality melting chocolate will work, chocolate almond bark is a fantastic choice because it melts smoothly and sets up quickly, giving your candies a beautiful, crisp coating without tempering.
- White Candy Melts: This ingredient is entirely optional but highly recommended if you want to add a beautiful, decorative white drizzle to your finished candies. White almond bark can also be used here.
Essential Equipment for Homemade Candy
Gathering the right tools before you begin will make the candy-making process seamless and enjoyable. Here’s what you’ll need to prepare these easy, delicious treats:
- Measuring Cups and Spoons: For accurate ingredient proportions, ensuring your recipe turns out perfectly every time.
- Large Mixing Bowl: Essential for combining all the creamy center ingredients without any spills.
- Microwave-Safe Bowl: Ideal for easily melting your chocolate coating until it’s perfectly smooth and ready for dipping.
- Baking Sheets: You’ll need a couple of these to chill your candy balls and allow the chocolate coating to set.
- Electric Mixer (Stand or Hand): This will greatly simplify the task of creaming the butter and sugar, ensuring a smooth and lump-free base for your candy.
- Parchment Paper or Wax Paper: Crucial for lining your baking sheets. It prevents the candies from sticking and makes cleanup a breeze. Pre-cut parchment sheets are a fantastic time-saver.
- Candy Dipping Tools (Optional): While not strictly necessary, these tools can make dipping the candy balls into melted chocolate much neater and more efficient. A fork can also work in a pinch.
- Small Cookie Scoop (Optional): This helpful tool ensures that all your candy balls are uniform in size, contributing to a professional and appealing presentation.
How to Craft Your Martha Washington Candy
Follow these straightforward steps, complete with detailed explanations, to create perfect Martha Washington candies. For the complete, printable recipe including precise measurements, please refer to the recipe card found at the end of this post.
Step 1: Prepare the Creamy Base
In your large mixing bowl, combine the softened butter, powdered sugar, sweetened condensed milk, and vanilla extract. Use an electric hand mixer or a stand mixer fitted with the paddle attachment to beat these ingredients together until they are thoroughly combined and create a smooth, creamy mixture. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Step 2: Fold in the Flavorful Additions
Once your base is smooth, gently stir in the shredded coconut, finely chopped pecans, and the thoroughly dried, chopped maraschino cherries. Mix until all the ingredients are evenly distributed throughout the creamy mixture. Be careful not to overmix, as this can affect the texture.
TIP: Blotting the cherries dry is a crucial step! Any residual liquid from the maraschino cherries can introduce unwanted moisture into your candy mixture, making it too sticky and challenging to roll. Dry cherries ensure a perfect consistency.
Step 3: Chill the Candy Mixture
Cover the bowl containing your candy mixture tightly with plastic wrap. Place it in the refrigerator and chill for at least 30 minutes, or until the mixture is firm enough to handle easily without sticking excessively to your hands. This chilling time is vital for making the rolling process manageable.
Step 4: Prepare for Rolling and Shape the Candies
While the mixture chills, line two large baking sheets with parchment paper or wax paper. This will prevent the candies from sticking. Once the mixture is sufficiently firm, retrieve it from the refrigerator. Roll the chilled mixture into small, uniform 1-inch balls. Place half of these balls onto each of your prepared baking sheets. Remember, these candies are quite rich, so smaller balls make for perfect, bite-sized indulgences!
Step 5: Further Chill for Firmness
Transfer the baking sheets with the rolled candy balls back into the refrigerator. Chill them for at least 2 hours, or until they are very firm. For the best results and easiest dipping, I often prefer to chill the balls overnight. The colder and firmer they are, the less likely they are to fall apart or lose their shape when dipped into warm chocolate.
Step 6: Dip in Decadent Chocolate
Once the candy balls are thoroughly chilled and firm, melt the chocolate almond bark. Add half of the almond bark to a microwave-safe bowl. Heat it in 30-second increments, stirring well after each interval, until the chocolate is completely melted and smooth. Remove one tray of the chilled candies from the fridge. Using a toothpick, a candy dipping tool, or a fork, carefully dip each candy ball into the melted chocolate, ensuring it’s fully coated. Gently tap off any excess chocolate on the side of the bowl before returning the coated candy to the parchment-lined baking sheet. After dipping all the candies from the first tray, place it back in the refrigerator to allow the chocolate to set. Repeat this process with the remaining almond bark and the second batch of candies.
Step 7: Add a Decorative Drizzle (Optional)
After all the candies have been dipped in chocolate and have begun to set, it’s time for the decorative touch. Melt the white candy melts (or white almond bark) in a separate microwave-safe bowl, following the same 30-second interval method until smooth. Using a fork, drizzle the melted white chocolate artistically over the tops of the chocolate-coated candies. This adds an extra layer of visual appeal and a delicate contrasting flavor.
Step 8: Set, Serve, and Enjoy!
Allow the chocolate coatings and drizzles to set completely. This can be done in the refrigerator for quicker setting or at room temperature if it’s cool enough. Once firm, your Martha Washington candies are ready to be served and enjoyed! Arrange them on a platter, or pack them into holiday tins for gifting.
Storage and Freezing Instructions
Proper storage ensures your Martha Washington candies remain fresh, delicious, and enjoyable for as long as possible.
Refrigerator: To maintain their optimal texture and flavor, store these delightful candy balls in an airtight container in the refrigerator. They will stay fresh and delicious for up to 2 weeks. Be sure to layer them with wax paper to prevent sticking.
Freezer: For longer storage, Martha Washington candies freeze exceptionally well. Place the dipped and set candies in an airtight, freezer-safe container, separating layers with wax paper to prevent them from freezing together. When you’re ready to enjoy them, thaw the candies in the refrigerator for at least 4 hours, or preferably overnight, before serving. This gradual thawing helps maintain their creamy texture.
Expert Tips and Tricks for Perfect Martha Washington Candies
- Amplify Nut Flavor by Toasting Pecans: To deepen the rich, nutty flavor of your pecans, consider toasting them before chopping. Preheat your oven to 350°F (175°C), spread the pecans in a single layer on a parchment-lined cookie sheet, and bake for 6-10 minutes. Stir frequently and watch them closely, as nuts can burn very quickly. Allow them to cool completely before chopping and adding to the mixture.
- Reheat Melting Chocolate as Needed: The chilled candy centers can cause your melted almond bark to harden as you dip. If your chocolate becomes too thick or begins to set, simply reheat it in the microwave in short 15-second bursts, stirring until it’s smooth and dippable again.
- Utilize Powdered Sugar for Non-Stick Rolling: To prevent the candy mixture from sticking to your hands while rolling the balls, lightly dust your palms with a bit of powdered sugar. This creates a barrier and makes the process much cleaner and easier.
- Save Maraschino Cherry Juice: Don’t discard the leftover maraschino cherry juice! It’s a sweet, flavorful syrup that can be used to add a festive touch to drinks, cocktails, or even a simple glass of sparkling water.
- Prep Ahead for Stress-Free Holidays: Martha Washington candies are excellent for making in advance. You can flash-freeze the undipped candy balls on baking trays until firm, then transfer them to freezer-safe containers, separated by wax paper. Thaw them in the refrigerator overnight when you’re ready, and then dip them in chocolate on the day you plan to serve.
- Stagger Your Dipping Process: If you don’t want to dip all the candies at once, you absolutely don’t have to! Save half of the rolled, undipped candy balls and half of the chocolate almond bark for another time. You can even freeze the undipped balls for a couple of months, extending your enjoyment of this holiday treat.
Creative Additions and Delicious Variations
This Martha Washington candy recipe is wonderfully adaptable, allowing you to easily customize it to your taste or dietary preferences. Here are some ideas to inspire your candy creations:
- Experiment with Different Nuts: While pecans are traditional, feel free to substitute them with other nuts you enjoy. Walnuts, almonds, or even hazelnuts would make delicious alternatives. Just ensure they are finely chopped to blend seamlessly into the creamy center.
- Vary the Topping: Instead of the classic white chocolate drizzle, get creative with your toppings! You could sprinkle the wet chocolate coating with more crushed nuts for extra crunch, a pinch of toasted coconut flakes for added texture, or even some festive holiday sprinkles for a pop of color and celebratory flair.
- Omit the Cherries: Maraschino cherries are a distinctive element, but they’re not for everyone. If you’re not a fan, simply leave them out. The candy will still be incredibly delicious with just the coconut and pecans providing a delightful texture and flavor contrast.
- Add Citrus Zest: For a bright, fresh twist, add a teaspoon of orange or lemon zest to the candy mixture. The citrus notes would beautifully complement the coconut.
- Spice It Up: A small pinch of cinnamon or nutmeg in the candy base can add a warm, cozy, holiday-spice dimension to the treats.
Martha Washington Candies: Frequently Asked Questions
Martha Washington candy features a delectable, creamy center made from butter, powdered sugar, sweetened condensed milk, and vanilla extract. This rich base is generously packed with shredded coconut, chopped pecans, and colorful maraschino cherries. The entire confection is then coated in a layer of smooth, melted chocolate. While similar in appearance to a buckeye candy, its interior is distinctly tropical and nutty.
The intriguing name of Martha Washington candy has a charming origin story! According to the Digital Research Library of Illinois History Journal, Elie Sheetz, a confectioner and store owner, was inspired by a customer who affectionately referred to his candies as “Martha Washington” candies. Amused and delighted by the moniker, Sheetz decided to officially name his creation “Martha Washington Candies” and subsequently rebranded his candy company as the “Martha Washington Candies Company,” forever linking the treats to this historical figure.
While not all candies made with sweetened condensed milk, such as traditional fudge, strictly require refrigeration, it is highly recommended for Martha Washington balls. Storing them in the fridge significantly enhances both their taste and texture, keeping them firm and delightfully chewy. Chilling prevents them from becoming too soft or sticky, especially in warmer environments.
Absolutely! This old-fashioned favorite is an ideal candidate for make-ahead holiday preparations. You can prepare these candies several days in advance, allowing them ample time to chill and set. Once ready, simply arrange them in your holiday tins or gift boxes when you’re ready to share them, making your holiday gifting much less stressful.
More Homemade Candy Recipes to Explore
Looking for more delightful homemade treats this festive season? Dive into these easy candy recipes that are sure to spread holiday cheer!
- Homemade Peppermint Patties
- Chocolate Peanut Butter No Bake Cookies
- Peanut Butter Fritos Candy
- Chocolate Covered Honeycomb
- Christmas Crack (Saltine Toffee)
Martha Washington Candy
Author: Jaclyn
30
2
30
3
4 dozen
Ingredients
- 1 cup butter, room temperature
- 4 cups confectioners sugar
- 1 can, 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 2 cups chopped pecans
- 20 maraschino cherries, drained, chopped and blotted dry
- 1 pound chocolate almond bark
- 1 cup white candy melts or white almond bark
Instructions
-
In a large bowl, combine the softened butter, powdered sugar, sweetened condensed milk, and vanilla extract. Beat until the mixture is smooth and well combined.
-
Fold in the shredded coconut, finely chopped pecans, and the thoroughly dried, chopped maraschino cherries until evenly distributed.
-
Cover the candy mixture with plastic wrap and chill it in the refrigerator for at least 30 minutes, or until it’s firm enough to handle without excessive stickiness.
-
Meanwhile, line two large baking sheets with parchment paper or wax paper and set them aside.
-
Once the candy mixture is firm, roll it into 1-inch balls. Place half of the rolled balls on each of the prepared baking sheets.
-
Place the baking sheets with the candy balls back into the refrigerator to chill for at least 2 hours, or until they are very firm. (For best results, chilling overnight is recommended.)
-
Melt half of the chocolate almond bark in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Remove one tray of candies from the fridge. Using a toothpick, candy dipping tool, or fork, dip each ball into the melted chocolate, allowing excess to drip off. Place the coated candies back onto the lined baking sheet. Return the finished tray to the fridge to set. Repeat this process for the remaining almond bark and the second batch of candies.
-
After all candies have been chocolate-dipped and are beginning to set, melt the white candy melts in a separate bowl. Using a fork, drizzle the melted white chocolate decoratively over the tops of the candies.
-
Allow the chocolate to set completely (you can chill them again for faster setting). Once firm, serve and enjoy your delightful Martha Washington candies!
Notes
Store your finished Martha Washington candies in an airtight container in the refrigerator for up to two weeks to maintain their freshness and texture.
Did You Make This Recipe?
Share your delightful creations with me on Instagram @crayonsandcravings and be sure to follow on Pinterest @crayonsandcravings for even more inspiring recipes and ideas!
Pin Recipe
