Martha Washington Candy

Sweet, creamy, and coated in rich chocolate, Martha Washington Candy is a timeless holiday favorite that’s easy to make and impossible to resist. Packed with coconut, pecans, and sweetened condensed milk, these bite-sized confections are the perfect mix of soft centers and chocolate shells. Whether for gifting, parties, or just indulging at home, this classic candy always hits the sweet spot.

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Why You’ll Love This Recipe
Old-Fashioned Charm – A vintage treat that’s stood the test of time.
No-Bake Center – The creamy filling is easy to mix and shape.
Perfect for Holidays – Ideal for Christmas, Easter, and festive trays.
Customizable – Add cherries, skip the nuts, or try white chocolate.
Freezer Friendly – Make ahead and enjoy anytime.

Ingredients You’ll Need

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 stick (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 finely chopped pecans
• ½ cup chopped maraschino cherries (patted dry, optional)

For the Chocolate Coating:

• 2 cups semi-sweet chocolate chips
• 2 tbsp shortening or coconut oil (for smooth melting and shine)

Tools You’ll Need

• Large mixing bowl
• Electric hand mixer or stand mixer
• Cookie scoop or tablespoon
• Wax or parchment paper
• Baking sheets
• Double boiler or microwave-safe bowl
• Forks or dipping tools

Step-by-Step Instructions

Step 1: Prepare the Filling Mixture
In a large bowl, mix the softened butter and sweetened condensed milk until smooth and creamy.
Stir in vanilla extract.
Gradually add powdered sugar, mixing until fully combined and a thick dough forms.

Step 2: Add the Mix-Ins
Fold in the shredded coconut, chopped pecans, and maraschino cherries if using.
Mix well until evenly incorporated.

Step 3: Chill the Filling
Cover the bowl and refrigerate the mixture for at least 2 hours or until firm enough to shape.
This step makes rolling much easier.

Step 4: Roll into Balls
Line a baking sheet with wax or parchment paper.
Using a cookie scoop or tablespoon, shape the mixture into 1-inch balls and place them on the prepared sheet.
Freeze for 30–45 minutes until firm.

Step 5: Melt the Chocolate Coating
In a double boiler or microwave-safe bowl, melt the chocolate chips and shortening together.
Stir frequently until smooth.
If using the microwave, heat in 30-second intervals, stirring between each.

Step 6: Dip the Candy Balls
Using a fork or dipping tool, dip each chilled ball into the melted chocolate, coating it completely.
Let excess chocolate drip off, then place the coated candy back on the wax paper.

Step 7: Let Set & Serve
Allow the candies to set at room temperature or refrigerate until chocolate hardens completely.
Store in an airtight container.

Tips for Perfect Martha Washington Candy
Dry the Cherries – If using maraschino cherries, blot them well with paper towels to avoid excess moisture.
Use Quality Chocolate – Real chocolate chips or baking chocolate bars melt best and taste richer.
Freeze Before Dipping – Cold centers make dipping cleaner and faster.
Don’t Rush the Chill – The firmer the centers, the better they’ll hold shape.
Add a Decorative Touch – Drizzle with white chocolate or sprinkle with crushed nuts before the coating sets.

Serving Suggestions
Holiday Treat Trays – Add to cookie platters for Christmas or Easter.
Party Favors – Wrap in mini candy cups or decorative cellophane.
Gifts – Package in tins or mason jars for a homemade gift.
With Coffee – Enjoy as a sweet treat with your afternoon brew.

How to Store & Freeze

Storing:

• Room Temp: Store in a cool, dry place in an airtight container for up to 1 week.
• Refrigerate: Keeps well in the fridge for up to 2 weeks.

Freezing:

• Freeze in single layers with parchment between them in an airtight container for up to 2 months.
• Thaw in the fridge before serving.

Frequently Asked Questions

1. Can I make these without coconut?
Yes! You can skip the coconut and add more pecans or crushed graham crackers for texture.

2. What’s the best way to dip them neatly?
Use a fork or candy dipping tool, and gently tap off the excess chocolate before placing on wax paper.

3. Can I use almond bark or candy melts instead of chocolate chips?
Absolutely. These alternatives melt easily and work well for coating.

4. Can I make these dairy-free?
Try using dairy-free condensed milk, plant-based butter, and dairy-free chocolate chips.

5. Do I have to use cherries?
No—cherries are optional. Leave them out or replace with raisins, cranberries, or nothing at all.

Final Thoughts

Martha Washington Candy is a vintage treat that brings classic holiday charm with every bite. The creamy, nutty centers paired with smooth chocolate coating are simply irresistible. Whether you’re gifting them, serving them at a party, or sneaking one for yourself, these little bites of joy are a timeless addition to your dessert lineup.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your batch turns out.
Preparation Time: 25 minutes
Chill Time: 2 hours
Total Time: About 3 hours (including chilling and dipping)
Cuisine: American

Nutritional Information (Per Piece):
Calories: 190 | Protein: 2g | Carbohydrates: 18g | Fat: 12g | Fiber: 1g | Sodium: 25mg

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