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.
Lori Parker says
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-
Trish - Mom On Timeout says
Such a great tip Lori! Thank you!
Roberta Taylor says
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.
Trish - Mom On Timeout says
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!
Gale Daigle says
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
Lori Parker says
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-
Kathie Gelhar says
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.
Lacy says
It sounds like your chocolate was too warm. If it is too runny, add more powdered sugar to help stiffen it up.
Michelle says
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?
Paula says
Wondering if you could use almond extract instead of vanilla. I think it would bring out the cherry flavour more.
Christine says
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.
Tavia says
Can you freeze these after the chocolate is on? If so, how long would they last?
Trish - Mom On Timeout says
Yes you can. They will be good for at least 1 month.
Sandra Duke says
My are very sticky also. Can I just keep adding powdered sugar. I have also put them I the freezer to help.
Trish - Mom On Timeout says
You can add more powdered sugar but it sounds like maybe your cherries weren’t completely patted dry.
Rita G Reardon says
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
Trish - Mom On Timeout says
You can add more powdered sugar but it sounds like maybe your cherries weren’t completely patted dry.
Kate says
Do you know if these will freeze well? I’m getting a jump on a cookie tray for Christmas Day.
Patricia June says
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
lisa r gorman says
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.
Cathy Jenkinsfa says
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…
Betty says
Could you leave these on counter in container or do they have to be refrigerator