Martha Washington Candy | Homemade Holiday Treats

Martha Washington Candy is the kind of sweet that tastes like holidays wrapped in chocolate. Picture the aroma of melting cocoa drifting through the kitchen as glossy morsels of coconut, buttery pecans, and ruby-red cherries peek through silky coatings of candy bark. Each bite is creamy, chewy, and delightfully nostalgic — a flavor memory straight from Grandma’s Christmas trays. These old-fashioned Southern candies blend the crunch of nuts with the sweetness of coconut and maraschino cherries, creating a confection that feels comforting, indulgent, and joyfully festive. Whether you’re filling a holiday tin, surprising a neighbor, or craving a taste of tradition, this easy homemade recipe promises pure chocolate-covered happiness. Let’s make a batch and share the sweetness!

What Makes This So Irresistible

• Old-fashioned charm in every bite – This Martha Washington Candy recipe brings back the nostalgia of vintage Southern kitchens and handwritten family cards.
• Perfect holiday candy – Sweet, rich, and chocolate-dipped, these little treats belong on every Christmas dessert platter.
• Simple ingredients, no candy thermometer required – Just mix, chill, and dip — no tricky sugar stages!
• Texture heaven – Soft, chewy coconut centers meet crunchy pecans and smooth chocolate coating.
• Ideal for gifting – Wrap them in holiday tins or boxes for a homemade gift that delights everyone.
• Make-ahead friendly – Chill or freeze the candies to enjoy later — perfect for busy holiday schedules.
• Customizable – Swap nuts, use dark or white chocolate, or decorate with sprinkles for a festive twist.

Ingredients for Martha Washington Candy

For the Filling:

• 1 cup (2 sticks) butter, melted – adds richness and helps bind the mixture.
• 1 pound powdered sugar – for structure and sweetness.
• 1 tablespoon vanilla extract – rounds out the flavor with warmth.
• 14 ounces sweetened shredded coconut – gives signature chewy texture.
• 14 ounces sweetened condensed milk – creamy binder for a soft filling.
• 10 ounces maraschino cherries, drained & chopped – for festive color and flavor.
• 3 cups finely chopped pecans – add a nutty crunch.

For the Coating:

• 16 ounces candy coating or melting wafers – milk, dark, or white chocolate all work beautifully.
• Optional: holiday sprinkles, crushed nuts, or extra coconut flakes for topping.

Ingredient Swaps & Tips

• Nut-free version: Use toasted oats or crushed graham crackers instead of pecans.
• Dairy-free: Substitute coconut oil for butter and vegan condensed milk.
• Flavor boost: Add a splash of almond extract or rum extract to the filling.
• Make it fancy: Drizzle with contrasting chocolate for a bakery look.

How to Make Martha Washington Candy – Step by Step

Step 1 – Mix the Base

In a large mixing bowl, combine melted butter, powdered sugar, and vanilla extract. Stir until smooth and creamy — it should look like thick frosting.

Step 2 – Add the Good Stuff

Fold in shredded coconut and sweetened condensed milk. Mix well to form a sticky, rich dough.

Step 3 – Add Flavor & Crunch

Stir in the chopped maraschino cherries and pecans until evenly distributed. The mixture should be thick and textured with visible cherry pieces.

Step 4 – Shape the Candies

Line a baking sheet with parchment paper. Scoop small portions (about 1 tablespoon each) and roll them into bite-sized balls. Place them on the lined tray, spacing slightly apart.

Step 5 – Chill Until Firm

Refrigerate for at least 1 hour, or until the candy balls are firm enough to handle without sticking.

Step 6 – Melt the Chocolate Coating

In a microwave-safe bowl or double boiler, melt candy coating or chocolate wafers according to package directions. Stir until smooth and glossy.

Step 7 – Dip Each Candy

Using a fork or dipping tool, roll each chilled candy ball in melted chocolate. Let the excess drip off before placing it back on parchment.

Step 8 – Decorate (Optional)

Before the chocolate sets, sprinkle each candy with crushed nuts, coconut flakes, or festive sprinkles.

Step 9 – Chill Again

Refrigerate the coated candies for about 30 minutes, or until the chocolate is fully set.

Step 10 – Store & Enjoy

Transfer to an airtight container. Keep refrigerated for up to 2 weeks, or freeze for up to 3 months.

Yield: Approximately 30 candies
Total Time: 40 minutes
Calories: ~190 kcal each

Pro Tips & Cooking Secrets

1. Drain those cherries well. Excess liquid can make the filling too soft. After chopping, pat them dry with paper towels.
2. Toast your pecans before mixing — it deepens the flavor and adds irresistible crunch.
3. Keep your filling cold. Chill thoroughly before dipping to prevent melting and messy coating.
4. Use a fork or dipping wand. It helps shake off excess chocolate for a smoother finish.
5. Thin chocolate if needed. Add ½ teaspoon of coconut oil to melted candy coating for better flow.
6. Avoid water contact. Even a drop can cause melted chocolate to seize.
7. Double dip for thicker coating. Let the first layer harden, then dip again for bakery-style candies.
8. Experiment with flavors. Try adding almond extract, orange zest, or a touch of rum flavoring.
9. Decorate before setting. Toppings stick best when chocolate is still glossy.
10. Work in small batches. Keep undipped candy chilled while dipping others to maintain firmness.

Variations & Substitutions

• Dark Chocolate Lovers: Use bittersweet chocolate coating for a richer, less sweet candy.
• White Christmas Version: Dip in white chocolate and top with coconut flakes or edible glitter.
• Nut-Free: Replace pecans with crispy rice cereal or graham crumbs.
• Cherry-Free: Substitute dried cranberries or chopped dates.
• Tropical Twist: Add a splash of coconut extract and diced dried pineapple.
• Boozy Dessert Candy: Stir in a tablespoon of bourbon or rum extract for adults.
• Low-Sugar Adaptation: Use sugar-free chocolate coating and unsweetened coconut.

These small tweaks make Martha Washington Candy endlessly customizable while keeping its classic Southern soul intact.

Best Ways to Serve Martha Washington Candy

• 🎄 Christmas Dessert Trays: Pair with fudge, peanut butter balls, and divinity.
• 🎁 Homemade Gifts: Arrange in holiday tins with parchment or festive wrappers.
• 🍬 Candy Buffets & Parties: Add variety by coating half in dark chocolate and half in white.
• ☕ Afternoon Treat: Enjoy with hot coffee, cocoa, or spiced tea.
• 💝 Valentine’s Day: Dip in pink candy melts and top with heart sprinkles.
• 🎂 Dessert Garnish: Chop and sprinkle over ice cream or cheesecake for extra flair.

Serving Tip: For special occasions, present these candies in mini paper cups or decorative boxes — they look elegant and stay neatly portioned.

Nutritional Information

(Per serving, approx. 1 candy)

Nutrient	Amount
Calories	190 kcal
Carbohydrates	21 g
Protein	2 g
Fat	11 g
Saturated Fat	6 g
Fiber	1 g
Sugar	17 g
Sodium	30 mg

Note: Values are approximate and vary based on specific ingredients used.

Storage & Freezing Guide

• Refrigerator: Store in an airtight container, separated by parchment paper, for up to 2 weeks.
• Freezer: Freeze in layers (with parchment) inside a freezer-safe tin or bag for up to 3 months.
• Room Temperature (Short Term): If your kitchen is cool, these can sit out for 2–3 days when sealed tightly.
• Reheating: Not recommended — instead, bring refrigerated candies to room temperature for the best texture.

Storage Tip: Always chill candies before boxing or wrapping them for gifts to keep the chocolate coating intact.

Martha Washington Candy FAQs

1️⃣ What is Martha Washington Candy made of?

Classic Martha Washington Candy combines sweetened coconut, chopped pecans, and maraschino cherries bound with butter and condensed milk, then dipped in smooth melted chocolate.

2️⃣ Why is it called Martha Washington Candy?

The recipe dates back to early 20th-century Southern cookbooks and candy shops named after the first First Lady, symbolizing hospitality and home-baked generosity.

3️⃣ Can I freeze Martha Washington Candy?

Yes! Freeze in parchment-lined layers for up to 3 months. Thaw overnight in the fridge to prevent condensation on the chocolate.

4️⃣ Can I use dark or white chocolate instead of milk chocolate?

Absolutely. Dark chocolate intensifies the richness, while white chocolate gives a sweeter, “snowball” holiday look.

5️⃣ How long does Martha Washington Candy last?

When stored in an airtight container in the refrigerator, these candies stay fresh for about two weeks and taste just as decadent on day 14 as on day one.

🍬 More Tasty Ideas to Explore

If you loved this Martha Washington Candy, you’ll adore these other homemade holiday treats and old-fashioned dessert recipes that bring sweetness to every occasion:

• Ritz Crackers Party Snacks – Easy Cheddar Appetizer
• 
  No-Bake Strawberry Cheesecake Truffles
• One-Pan Creamy Meat and Potato Skillet – Easy Dinner Idea

Your Turn in the Kitchen

Now that you know how to make Martha Washington Candy from scratch — buttery, chewy, chocolate-covered perfection — it’s your turn to bring a touch of nostalgic sweetness to your kitchen. Whether you’re prepping for Christmas trays, gifting neighbors, or simply craving a classic bite of Southern comfort, these candies never fail to charm.

So gather your mixing bowl, melt that chocolate, and start rolling! Don’t forget to share your results or tag your creations on social media — your version might inspire another home baker to revive this beloved old-fashioned candy tradition.

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