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You are here: Home / Recipes / Dessert / Candy / Martha Washington Candy

Martha Washington Candy

December 16, 2021

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two image collage showing martha washington candy in small bowl with the top candy broken in half showing the interior of the candy. center color block with text overlay.

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!

four candies sitting on small cupcake stand with red burlap beneath them. top candy is cut in half to show coconut and cherry intererior.

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.

white bowl full of martha washington candy with top candy broken in half. red cake stand can be seen in the background.

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:

  1. Peanut Butter Fudge
  2. Peppermint Fudge
  3. Buttermilk Pecan Pralines
  4. Divinity Candy
  5. Homemade Gumdrops
  6. M&Ms Marshmallow Dream Bars
white bowl filled with martha washington candy coated in chocolate.

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:

  1. Combine all ingredients. Stir everything together in a large bowl with the exception of the candy coating.
  2. Chill. Refrigerate for at least two hours. 
  3. Make into balls. Form into balls and hill for 20 minutes.
  4. Dip into chocolate. Melt the chocolate and dip the balls into the chocolate. I use these dipping tools.
  5. 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.

white bowl full of martha washington candy with top candy broken in half. red cake stand can be seen in the background.

More Christmas Candy Recipes

  1. Christmas Crack Recipe
  2. Toffee
  3. Chocolate Peanut Butter Balls with Rice Krispies
  4. Chocolate Pretzel Peanut Butter Balls
  5. Divinity Candy
  6. Maple Nut Fudge

How To Make Martha Washington Candy

four candies sitting on small cupcake stand with red burlap beneath them. top candy is cut in half to show coconut and cherry interior.
Print Pin
5 from 30 votes

Martha Washington Candies

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!
Course Dessert
Cuisine American
Keyword martha washington candy, martha washington candy recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 60
Calories 200kcal
Author Trish – Mom On Timeout

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

Storage Information: Store candies in airtight container at room temperature for up to 2 weeks.

Nutrition

Calories: 200kcal | Carbohydrates: 22g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 55mg | Potassium: 71mg | Sugar: 21g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.3mg

Originally published December 8, 2014.

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By Trish - Mom On Timeout December 16, 2021 Candy, Chocolate, Christmas, Christmas Recipes, Dessert, Favorites, Holiday Recipes, Recipes, Valentine's Day Recipes

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Comments

  1. Lori Parker says

    December 20, 2018 at 6:17 PM

    To make certain the cherries are as dry as possible, run them through a salad spinner both before and after you chop them. This, in addition to using the paper towels, should make them as dry as possible. -PEACE-

    Reply
    • Trish - Mom On Timeout says

      December 21, 2018 at 1:55 PM

      Such a great tip Lori! Thank you!

      Reply
  2. Roberta Taylor says

    December 17, 2018 at 6:56 PM

    I would say your recipes are NO FAIL! I never fear trying them! This one was no exception! Only thing is I need another package of candy quick – you must be more skilled at coating thin – I’m sure it comes with practice! Thanks for another great recipe.

    Reply
    • Trish - Mom On Timeout says

      December 21, 2018 at 2:06 PM

      That was the nicest compliment Roberta – thank you! And yes, I do make a lot of candy so that could definitely be it lol. Merry Christmas!

      Reply
  3. Gale Daigle says

    December 23, 2017 at 7:12 PM

    First time making these. They are delicious but, not many turned out pretty as yours. Had to use 3 packages of Candy quick, softened quickly before coating even with refrigerating over night. Any tips for next time? Thanks Gale

    Reply
    • Lori Parker says

      December 20, 2018 at 5:53 PM

      Let the chocolate cool to the point where you can insert your finger without getting burned; just a bit above room temperature should do it. It still needs to be liquid and warm enough to cling to the centers. It helps if you make certain you are working in a cool or cold room so the centers don’t warm up while waiting to be dipped. Therefore, do not dip these in the kitchen if the stove is on at all. I like to make dipped candies in the winter months so I can just throw open a window to let the cold Chicago breeze keep the room cold while I’m working. Also, dip the balls in small batches so their mates remain the fridge/freezer as long as possible before getting dunked. Lastly, make certain your fridge has a dedicated shelf so you can quickly return the dipped candies so the chocolate will set sup. -PEACE-

      Reply
  4. Kathie Gelhar says

    December 18, 2017 at 3:30 PM

    I made the Martha Washington candies and they are Delicious, But I had one problem. I trouble getting the candy to stay solid while coating in chocolate. It turned to a soft mush while coating. Do you have any suggestions for me on this? I put the candy in the refrigerator for 2 hours and I even tried to freeze it a while but no difference.

    Reply
    • Lacy says

      December 15, 2018 at 5:07 AM

      It sounds like your chocolate was too warm. If it is too runny, add more powdered sugar to help stiffen it up.

      Reply
  5. Michelle says

    December 16, 2017 at 6:13 PM

    I don’t know what I did wrong but my mixture is too wet. Should I add more coconut to soak up some of the wetness?

    Reply
  6. Paula says

    December 14, 2017 at 12:12 PM

    Wondering if you could use almond extract instead of vanilla. I think it would bring out the cherry flavour more.

    Reply
  7. Christine says

    December 13, 2017 at 3:10 AM

    I keep try to print your receipes from your print button and then it comes up blank. Like there’s nothing to print. I have a Wi Fi printer and I’m able to print other sites receipes. Any suggestions? If I use the air drop then I get all the advertisements which I don’t want.

    Reply
  8. Tavia says

    December 10, 2017 at 3:52 PM

    Can you freeze these after the chocolate is on? If so, how long would they last?

    Reply
    • Trish - Mom On Timeout says

      December 11, 2017 at 7:30 AM

      Yes you can. They will be good for at least 1 month.

      Reply
  9. Sandra Duke says

    December 9, 2017 at 11:53 AM

    My are very sticky also. Can I just keep adding powdered sugar. I have also put them I the freezer to help.

    Reply
    • Trish - Mom On Timeout says

      December 11, 2017 at 8:57 AM

      You can add more powdered sugar but it sounds like maybe your cherries weren’t completely patted dry.

      Reply
  10. Rita G Reardon says

    December 9, 2017 at 11:50 AM

    I’m making the Martha Washingtons for first time…the consistancy is too loose to make balls and I went right by your instructions….any suggestions? Thought about adding more sugar but they are already so sweet…thanks

    Reply
    • Trish - Mom On Timeout says

      December 11, 2017 at 8:58 AM

      You can add more powdered sugar but it sounds like maybe your cherries weren’t completely patted dry.

      Reply
  11. Kate says

    December 8, 2017 at 12:26 PM

    Do you know if these will freeze well? I’m getting a jump on a cookie tray for Christmas Day.

    Reply
  12. Patricia June says

    December 7, 2017 at 6:08 PM

    I love cherries ,coconut&pecans so really want to make them, but why so much powered sugar when using sweetened condensed milk that’s already very sweet & so much butter, has any one tried cutting those two items to half as much, or will it ruin the recipe, comments say it very rich so just wondering if I should try it , thank you for any information

    Reply
  13. lisa r gorman says

    December 4, 2017 at 12:37 PM

    I’m going to make these today. Was wondering if these & the crunchy pnut butter balls would still taste good if I put them in freezer untill Christmas. Thank You so very much for posting these.

    Reply
  14. Cathy Jenkinsfa says

    December 3, 2017 at 3:15 PM

    I made the martha washington candy but somehow i got it too moist..i added more powdered sugar but it didn’t help..what can i put in to make it not so moist??? Help…

    Reply
  15. Betty says

    December 3, 2017 at 2:02 PM

    Could you leave these on counter in container or do they have to be refrigerator

    Reply
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Hi, I’m Trish!

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