Martha Washington Candy is an easy to make old fashioned candy that is perfect for the holidays! Made with coconut, pecans and cherries, this easy candy recipe is ideal for gift giving and looks impressive on a cookie tray! A must make for Christmas!
Looking for more Christmas treats? Check out my Grinch Cookies, Chocolate Crinkle Cookies and Toffee recipes!
Old fashioned candies are the best! We love making these delicious, super easy candies for Christmas and Valentine’s Day. The filling is a combination of coconut, pecans and cherries and is unbelievably delicious.
One of my fondest Christmas traditions was eating insane amounts of candies at my Grandma’s each year on Christmas Eve. Everyone had their specialties and these Martha Washington Candies (or Martha Washingtons as we always called them) were my Aunt Rene’s contribution each year and the candy I looked forward to the most.
I have added these candies to my Christmas traditions and the whole family loves to gift and eat these special, easy to make candies.
Martha Washington Candy Recipe
There’s absolutely nothing wrong with these delectable candies and everything right. Coconut, pecans, and maraschino cherries all wrapped up in a chocolate package…just for you.
This recipe yields roughly a million candies…or about that. I can easily get 5 dozen. My sister makes her’s about one quarter the size of mine since they are very rich. She’s also a lot skinnier than me. I may see a pattern here…
These candies are a great addition to your holiday celebrations and look impressive on a cookie or Christmas tray. Please, please, please do NOT just make these at Christmas though, they deserve to be enjoyed year round. Especially fantastic for Valentine’s Day!
More Christmas Candy Recipes
There is no better season than the holidays for sharing and giving yummy treats to friends and family! Here are some more of our favorites:
- Peanut Butter Fudge
- Peppermint Fudge
- Buttermilk Pecan Pralines
- Divinity Candy
- Homemade Gumdrops
- M&Ms Marshmallow Dream Bars
What You’ll Need
This Martha Washington Candy recipe is as easy as it gets and uses mostly pantry ingredients. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- butter – melted so it incorporates easily.
- powdered sugar
- vanilla extract
- shredded coconut – I use the sweetened kind.
- sweetened condensed milk – make sure you are not picking up evaporated milk, they are very different.
- maraschino cherries – the cherries need to be very well drained, chopped and then blotted dry.
- chopped pecans – other nuts can be used in this recipe if you prefer.
- candy coating – I recommend Ghirardelli melting wafers but any candy coating will work.
Save the juice from your maraschino cherry jar and make this amazing Cherry Frosting! It’s delicious!
How To Make Martha Washington Candy
These candies are so simple to make, you don’t even need a mixer! Let’s take a quick look at the steps:
- Combine all ingredients. Stir everything together in a large bowl with the exception of the candy coating.
- Chill. Refrigerate for at least two hours.
- Make into balls. Form into balls and hill for 20 minutes.
- Dip into chocolate. Melt the chocolate and dip the balls into the chocolate. I use these dipping tools.
- Set up. Let the chocolate set up and harden either at room temperature or in the fridge.
I caved and bought these candy dipping tools which has made my life infinitely easier and my candies that much prettier. A must-buy if you’re a candy maker!
Storage Information
Room Temperature or Refrigerator: Martha Washington Candy can be stored in an airtight container for up to 2 weeks.
To Freeze: Flash freeze balls for 20 minutes and then transfer to a freezer safe ziploc bag for up to 3 months. Thaw at room temperature or in refrigerator.
More Christmas Candy Recipes
- Christmas Crack Recipe
- Toffee
- Chocolate Peanut Butter Balls with Rice Krispies
- Chocolate Pretzel Peanut Butter Balls
- Divinity Candy
- Maple Nut Fudge
How To Make Martha Washington Candy
Martha Washington Candies
Ingredients
- 1 cup butter melted
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 14 ounces shredded coconut sweetened
- 14 ounces sweetened condensed milk
- 10 ounces maraschino cherries drained and chopped
- 3 cups finely chopped pecans
- 16 ounces candy coating such as Ghirardelli melting wafers, Almond bark, etc.
Instructions
- Chop cherries into small pieces and place on a paper towel so the liquid can be absorbed. Blot dry with additional paper towels.10 ounces maraschino cherries
- Combine all ingredients except for candy coating in a large bowl.1 cup butter, 1 pound powdered sugar, 1 tablespoon vanilla extract, 14 ounces shredded coconut, 14 ounces sweetened condensed milk, 10 ounces maraschino cherries, 3 cups finely chopped pecans
- Refrigerate for at least two hours. The colder the filling is the quicker the chocolate will set up.
- Form into balls about the size of a walnut or about 1 inch in size. Refrigerate balls for 20 minutes.
- Line baking sheet with parchment paper. Melt candy melts according to package directions.
- Dip balls into chocolate, (I use these dipping tools) tap off excess, and place on lined baking sheet to set up. Get off as much chocolate as you can otherwise it will pool at the bottom of the candy and you'll have to trim it off.
- Repeat until all balls are covered in chocolate.
- Store candies in airtight container at room temperature for up to 2 weeks.
Video
Notes
Nutrition
Originally published December 8, 2014.
Cheryl Stoute says
I’m making these put in fridge as directed but to sticky to make as balls what do I need to do I’m not a baker at all going to a party tonite and thought I’d bring these please help
Cathy says
Hi i this is my second time to make these Martha Washington Candies. And followed your resipe to a tee. And they are still a gooy mess rolling them and will not hold the shape.they are very good but very messey to make.what could be the reason for this yours look much drier then mine when you roll your.
Trish - Mom On Timeout says
Sounds like you need more powdered sugar!
Kelli Donnelly says
I added mini chocolate chips and sea salt to the recipe.They were delicious.
Cheryl Bowles says
I just made these….maybe I did something wrong! I chilled for 3 hours, the balls are sticky and lose their shape on the tray. Want to try to salvage if I can or will they be ok? I followed the recipe exactly.
Tina C. says
I made these for Mother’s Day. We had so much going on, the candy actually didn’t get dipped for almost 2 weeks. We; my mom, sister and I were eating them just like that!! They’re just as good!!
Mallory says
How long do these keep?
Trish - Mom On Timeout says
A few weeks! Just store in an airtight container.
Meg Zweifel says
I have made this candy for years and the recipe was given to me by a very good friend, she said it was a secret recipe and to not give it to anyone. It was called “Out of World Candy” and it is sooooo good. My recipe a takes a little longer to make, as you let the mixture set out on the cabinet, covered overnight, and I add a little of the cherry juice, which would bring out the cherry taste. Also after you roll the mixture in a ball, freeze the balls, then coat them in chocolate. This way they stay firm. This recipe make a very large batch, so I usually half the recipe.
M Owens says
I may just add a bit of cherry juice!! Sounds good, making them now!! Thanks
Sandy says
can you add drained chrushed pineapple to the mixture???
Diane says
Pineapple is full of moisture. I would not, the moisture will seep through the chocolate coating.
Jo Ann Leifeste says
Can another chocolate dip be used instead of Candiquik? I priced Candiquik online & it was over $6.00 per pound. That makes this expensive. You also have to order 6 packages of the chocolate dip for a total of $40.61. The wonderful recipe was posted on Face Book. Can you help me? I’d love to make these & use as a gift.
Thank you,
Jo Ann Leifeste
JoaLeifes@aol.com
Kristin says
You could use almond bark chocolate coating. That stuff is perfect and sets up great. It’s also less than $3 for a huge brick of it. I can find it at any of our local grocery stores and also at Walmart or Aldi around the holidays)
Trish - Mom On Timeout says
Thanks for the help Kristin!
Ann says
Michaels and Hobby Lobby carry it and you can use their 40% off coupons.
Cindy says
Any chocolate dipping candy coating will work.
Kathy Rucker says
This has changed since the one I had in the 70’s. It had three versions, coconut, pecan and cherry. Someone combined it into one. Great idea. I’m going to try it.
Trish - Mom On Timeout says
This one has been around for a long time 🙂 My Aunt has been making them forEVER. They really are delicious!
Gunnar says
These are just OK in my opinion. Too much coconut, which dominates the flavor and not enough cherry flavor. Don’t think I will make them again?
Trish - Mom On Timeout says
They definitely have a predominately coconut flavor for sure which is why it’s the primary ingredient 🙂 You could always replace the vanilla extract with cherry extract to amp up the cherry flavor if you like.
Kat says
My mom taught me how to made these as a kid. The revote was written on a 3X5 card lacked Carol’s (Mom) favorite candy. We didn’t use the cherries or butter. I love these! If you want to “cheat” or make them soft for older teeth, you can mix the chocolate in. You still get the flavor profile, but without the crunch on the chocolate outside.
Carol says
Do these need refrigeration after making?
Trish - Mom On Timeout says
No they don’t Carol. Have a great weekend!
Sheri McNary says
I am thinking of making these for my mom who lives out of state. Would they ship okay?
She loves See’s Mayfair (mentioned above), but See’s website doesn’t list coconut in the ingredients for Mayfair. Do you, or any of your readers, know? I have no idea what Mayfair candy tastes like, but these sound delicious!
Thank you for sharing.
Maggiemay says
I worked for See’s for 10 years. Mayfair didn’t have coconut in them.
This sounds very similar. Except for the coconut. I want to make this for sure. Like the idea of dark chocolate.
Tami Smith says
These sound amazing. I will definitely make them. I’m thinking they would be perfect for Valentine’s Day. It was extremely hard to get to the recipe, though, as ads kept popping up and redirecting me.
Debbie Halbrook says
My mother has been making Martha Washington at Christmas time for as long as I can remember–at least 50 years! I’ve never seen a recipe for them anywhere else. I will probably continue the tradition. Thanks for sharing.
Merry Christmas!
Trish - Mom On Timeout says
You are so welcome! These candies are a holiday tradition for us – so yummy!