Name: Martha Washington Candy Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 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 so wonderfully nostalgic about bite-sized treats that melt in your mouth—like these delightful sweets from my grandma’s recipe box. The Martha Washington Candy Recipe blends rich chocolate, chewy coconut, and a burst of cherry for a nostalgic flavor that’s tough to beat. Trust me, once you make it, you’ll want to keep a stash for every occasion!

A white plate with decorative cut edges holds a pile of round chocolate balls, each coated in smooth dark chocolate. One ball is broken open on top, showing a creamy white filling mixed with small bits of nuts and a bright red cherry piece in the middle. Garnishing the plate are three whole bright red cherries with stems. The plate sits on a white marbled surface with a light blue and white checkered cloth and a jar of pecans nearby in the background. 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

Honestly, the Martha Washington Candy Recipe holds a special place in my kitchen because it’s simple, customizable, and delivers a perfect balance of texture and flavor every single time. Making it feels like unwrapping a precious family secret—and sharing it with you feels just as sweet.

Classic Combination: Coconut, cherries, and chocolate play together in perfect harmony, giving these candies a unique, nostalgic taste you can’t find everywhere.
No Baking Required: It’s a simple recipe that anyone can master—just mix, chill, dip, and enjoy! Great when you want homemade treats but short on oven time.
Customizable Crunch: Pecans add that extra buttery crunch, but you can swap in walnuts or almonds if you like.
Perfect for Gifting: These candies look as delightful as they taste, making them wonderful for holidays, parties, or just sweet surprises.

The image shows several round chocolate-covered candies on a white plate with a subtle design. One candy is cut in half in the center, revealing three layers inside: a creamy white coconut layer with a soft texture on the outside, bright red cherry pieces mixed in the middle, and small nut pieces embedded throughout. The shiny dark brown chocolate shells are thick and smooth with a few small cracks. The background and surface are white marble. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in the Martha Washington Candy Recipe plays a part in creating that luscious flavor and texture combo. I always say good candy starts with quality ingredients—fresh pecans, well-drained cherries, and rich chocolate for dipping. Here’s the lowdown on what I use and why:

Flat lay of glossy maraschino cherries chopped into pieces, sweetened shredded coconut in a neat pile, a smooth pool of sweetened condensed milk, rich melted chocolate wafers with a shiny surface, a small heap of chopped pecans showing textured detail, sticks of golden melted butter glistening softly, and a mound of fine powdered sugar dusted lightly, arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter: Melting the butter softens the base and adds richness without any unwanted saltiness.
Powdered Sugar: Gives that smooth sweetness and helps the mixture hold together perfectly.
Vanilla Extract: Just a splash adds warmth and depth, making the candy more complex flavor-wise.
Shredded Sweetened Coconut: The chewy, tropical component that defines Martha Washington Candy’s soul.
Sweetened Condensed Milk: Acts like glue and adds creamy sweetness, making the mixture sticky enough to shape.
Maraschino Cherries: Adds bursts of juicy, sweet-tart flavor; make sure to chop and dry them well to avoid sogginess.
Pecans: Their buttery crunch contrasts the chewiness and keeps every bite interesting.
Chocolate Melting Wafers: These smooth chocolate discs make dipping easy, creating a flawless, shiny coating.

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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

I love that this Martha Washington Candy Recipe is flexible—you can make it as traditional or adventurous as you like. Over the years, I've played around with different nuts or even swapped cherries for dried cranberries for a holiday twist.

Variation: For a nut-free option, try substituting the pecans with sunflower seeds or leaving nuts out entirely; it still tastes amazing and works great for allergy-sensitive friends.
Chocolate Types: I sometimes use bittersweet or milk chocolate wafers to change the overall sweetness depending on my mood or the season.
Texture Tweaks: Adding a little orange zest to the mixture brings a fresh brightness that pairs beautifully with the chocolate and cherries.

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

Step 1: Mix the Butter and Sugar for a Smooth Base

Start by melting the butter—remember, it shouldn’t be piping hot, just fully liquid. Pour it into a large mixing bowl and add the powdered sugar. Stir those two together until you get a smooth, creamy mixture with no lumps. Then, add your vanilla extract for that warm, inviting aroma. It’s a subtle but lovely step that wakes up the whole batch.

Step 2: Stir in Coconut and Condensed Milk Until Sticky

Next, toss in the shredded coconut along with the sweetened condensed milk. This combination creates the thick, tacky texture you need to roll your candies. Use a sturdy spoon because the mixture will be dense but that’s exactly what you want!

Step 3: Fold in Chopped Cherries and Pecans Gently

Carefully fold in your chopped maraschino cherries and pecans—if your cherries are still a bit wet, pat them dry first to prevent sogginess. This step adds beautiful bursts of color and bite; I always look forward to this moment because it makes the whole bowl inviting and festive.

Step 4: Shape and Chill the Candy Balls

Use a small cookie scoop or your hands to roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet and pop them into the fridge for about 30 minutes so they get firm enough to dip without falling apart.

Step 5: Melt Chocolate and Dip the Chilled Candy Balls

Melt your chocolate wafers according to the package instructions—microwave in short bursts or use a double boiler to keep it smooth and glossy. Once melted, dip each chilled ball into the chocolate using a fork or dipping tool. Let extra chocolate drip off before placing them back on the parchment to set.

Step 6: Chill Again and Enjoy

Refrigerate the dipped candies for 10-15 minutes until the chocolate hardens completely. Then, they’re ready to enjoy or pack up for sharing. The layers of flavor and texture really shine here—trust me, everyone will ask for your secret!

Top Tip

Having made the Martha Washington Candy Recipe countless times, I’ve learned the small tweaks that can make a big difference. Here are some tips that keep my candies perfect every time:

Dry Those Cherries Well: Excess moisture is the enemy here. I always blot my maraschino cherries with paper towels before chopping to keep the candy mixture from becoming too wet.
Use a Small Scoop: This not only helps with even-sized candies but speeds the rolling process and creates neat, uniform results that look professional.
Chocolate Temperature Matters: Don’t overheat your chocolate or it might seize. Low and slow melting ensures a shiny, smooth coating every time.
Refrigerate Between Steps: Chilling the balls before dipping is crucial—it prevents them from breaking apart when dunked in chocolate.

How to Serve Martha Washington Candy Recipe

Martha Washington Candy - Serving Suggestion

Garnishes

I like to sprinkle just a pinch of crushed pecans or even a tiny drizzle of white chocolate on top after dipping for an extra decorative flourish. It makes the candies look festive and adds a subtle textural contrast. A tiny dusting of edible glitter never hurts either when it’s party time!

Side Dishes

These candies pair beautifully with a hot cup of coffee or tea — perfect for dessert platters, afternoon treats, or even as a sweet after-dinner nibble. I’ve also served them alongside cheese boards where the sweetness balances salty bites wonderfully.

Creative Ways to Present

For holiday gifts, I like boxing Martha Washington Candy in pretty tins layered with parchment paper. They also make charming additions to dessert tables wrapped individually in cellophane tied with twine or festive ribbons. Nothing beats homemade candy wrapped in love!

Make Ahead and Storage

Storing Leftovers

I store leftover Martha Washington Candy in airtight containers in the fridge. They keep beautifully for up to two weeks, and honestly, the flavors deepen after a day or two, so it’s worth waiting if you can. Just remember to let them come to room temperature before eating for the best texture.

Freezing

Freezing is a great option—I layer candies between sheets of parchment in a freezer-safe container to prevent them sticking together. They freeze well for up to three months and thaw quickly at room temp. Just avoid refreezing once thawed for best results.

Reheating

Since these candies don’t need warming up, just bringing them to room temperature after refrigeration or freezing is enough. If your chocolate coating looks dull after storage, a quick blast with a warm, dry hand can help bring back its shine without melting it.

Frequently Asked Questions:

Can I make Martha Washington Candy without nuts?

Absolutely! Nuts add crunch, but you can leave them out or substitute sunflower or pumpkin seeds for a nut-free version. The candy will still be delicious and chewy.

How do I prevent the maraschino cherries from making the candy soggy?

The key is to drain the cherries very well and then pat them dry with paper towels before chopping. This removes excess moisture and keeps the candy from getting too wet.

What’s the best chocolate to use for dipping Martha Washington Candy?

Chocolate melting wafers work best because they melt smoothly and set with a glossy finish. You can also use high-quality chocolate bars, but be sure to temper them for the best texture and shine.

Can I prepare these candies ahead of time for a party?

Definitely! Martha Washington Candy can be made up to two weeks ahead if refrigerated in an airtight container. The flavors often deepen over time, making them even tastier by party day.

Final Thoughts

Making Martha Washington Candy is like holding a little piece of sweet history in your hands—a treat that connects generations through its rich flavors and simple joy. I hope you enjoy making and sharing this recipe as much as I do. It’s truly a labor of love that tastes like celebration in every bite. Go ahead, give it a try—your fridge (and your friends!) will thank you.