MARTHA WASHINGTON CANDY

Martha Washington Candy is an old‑fashioned holiday confection made from a rich coconut, pecan, and cherry filling rolled into balls and dipped in chocolate. The centers are buttery, creamy, and chewy, with bits of maraschino cherry and crunchy nuts, making each bite taste like a cross between a coconut bonbon and a box‑of‑chocolates truffle.

What is Martha Washington Candy?

Martha Washington Candy is a vintage Southern (and candy‑shop style) treat that dates back decades, built around a sweet filling of butter, powdered sugar, sweetened condensed milk, shredded coconut, pecans, and chopped maraschino cherries. The mixture is chilled until firm, rolled into bite‑size balls, and then dipped in melted chocolate or almond bark to form a smooth shell around the creamy coconut‑pecan center.

These candies are especially popular at Christmas because they’re rich, pretty on cookie trays, and hold up well in gift tins. Many modern recipes are nearly no‑bake, relying on melting butter and chocolate but no candy thermometer, which keeps them approachable even for beginner candy makers.

Equipment

Large mixing bowl for the filling.
Hand mixer or stand mixer with paddle attachment to blend butter, sugar, and condensed milk smoothly.
Rubber spatula for scraping the bowl and folding in coconut, nuts, and cherries.
Baking sheets lined with parchment or wax paper for chilling and dipping the candy balls.
Small cookie scoop (about 1 tablespoon) for portioning uniform balls.
Refrigerator space for chilling the filling and formed balls.
Microwave‑safe bowl or double boiler for melting chocolate coating.
Fork or dipping tool for coating the balls in chocolate and letting excess drip off.

Optional:

Paper towels for draining and blotting cherries to remove excess liquid.
Toothpicks for spearing balls and dipping if you prefer that method.

Ingredients

Filling:

1 cup (or 1 to 1½ sticks) unsalted butter, melted or very soft, depending on recipe.
4 cups powdered (confectioners’) sugar.
1 can (14 ounces) sweetened condensed milk (not evaporated milk).
1 teaspoon vanilla extract (some versions optionally use part almond extract for a candy‑shop flavor).
3 cups sweetened shredded coconut.
1½–3 cups chopped pecans (most recipes use about 2 cups; some go as high as 3 cups for extra nuttiness).
10 ounces (about 1 jar or 20–24 cherries) maraschino cherries, drained, chopped, and blotted very dry.

Chocolate coating:

16–24 ounces chocolate melting wafers, chocolate almond bark, or semisweet chocolate chips plus 1–4 tablespoons shortening or coconut oil to thin.
Optional: 1 cup white candy melts or white almond bark for drizzling or accent coating.

Optional mix‑ins and tweaks:

Swap pecans for walnuts, almonds, or hazelnuts, or omit nuts entirely for nut‑free centers.
Use dried cherries or cranberries instead of maraschino for a less sweet, slightly tart variation.
Add a pinch of sea salt to the filling or sprinkle on top of the wet chocolate for a sweet‑salty finish.

Step-by-step instructions

Martha Washington Candy is made in three stages: mix and chill the filling, roll into balls and firm, then dip in chocolate and let set.

Prep the cherries and filling base
The maraschino cherries are first drained well, chopped into small pieces, and spread on paper towels to wick away as much excess liquid as possible. Extra moisture can cause the filling to be too soft or cause the chocolate to seize, so blotting them dry thoroughly is important.

In a large mixing bowl, melted or very soft butter and powdered sugar are combined and beaten until smooth and creamy, forming a thick base. Sweetened condensed milk and vanilla are then added and mixed until the mixture is cohesive and thick but still stirrable.

Fold in coconut, nuts, and cherries, then chill
Sweetened shredded coconut is stirred in, followed by chopped pecans and the well‑blotted cherries. The mixture becomes very thick and sticky, almost like a dense cookie dough. Some recipes mix everything with a mixer; others switch to a spatula once the add‑ins go in to avoid overworking the nuts.

The filling bowl is covered and chilled in the refrigerator for at least 30 minutes to several hours, or even overnight, until firm enough to scoop and roll without sticking badly to your hands. Longer chilling times make rolling cleaner and help the centers hold their shape when dipped in warm chocolate.

Roll into balls and chill again
Once firm, the mixture is scooped with a small cookie scoop or tablespoon and rolled quickly between the palms into smooth 1‑inch balls. The balls are arranged in single layers on parchment‑lined baking sheets. If the mixture becomes too soft while rolling, it can be returned to the fridge briefly to firm back up.

The trays of rolled centers are then chilled again—often 1–3 hours in the refrigerator or about 30 minutes in the freezer—until the balls are very firm and cold. This step keeps them from falling apart or melting when dipped into the warm chocolate.

Melt the chocolate and dip
For the coating, chocolate melting wafers, almond bark, or chocolate chips plus a bit of shortening are melted either in the microwave in short bursts (stirring often) or over a double boiler until smooth and fluid. Using candy melts or almond bark gives a more forgiving, easy‑set coating that doesn’t require tempering.

Working a few at a time, each chilled candy center is dropped into the melted chocolate, then lifted out with a fork or dipping tool. The fork is tapped gently on the edge of the bowl so excess chocolate drips off in a smooth sheet, preventing big puddles under each candy. The coated ball is then slid back onto a parchment‑lined tray.

If using white chocolate or decorative drizzle, some recipes dip part of the batch in dark or milk chocolate and others in white, or they drizzle white chocolate over dark shells once they’ve started to set. Additional coconut or chopped pecans can be sprinkled on top of the wet chocolate for texture and visual contrast.

Set and store
The dipped candies are left at cool room temperature or in the refrigerator until the chocolate is fully set and firm to the touch. Once set, they are ready to transfer to airtight containers, layering with parchment to keep them from sticking together.

Texture and flavor tips

The ideal Martha Washington Candy has a soft, creamy, almost fudge‑like center with chewy coconut, bits of sweet cherry, and crunchy pecans, all wrapped in a snappy chocolate shell. Using confectioners’ sugar and sweetened condensed milk helps the filling stay smooth and dense rather than grainy.

Draining and blotting the cherries thoroughly is key; extra liquid can make the filling too loose and can cause fat‑separation or seized chocolate. Chilling the mixture before rolling and then chilling the balls again before dipping gives the candies clean, round shapes and helps prevent them from sliding off the fork or crumbling in the chocolate.

For the coating, chocolate melting wafers or almond bark are the most forgiving options because they are formulated to melt smoothly and set firmly without tempering. If using regular chocolate chips, adding a small amount of shortening or coconut oil gives a thinner, smoother coating and improves shine. Avoid getting water into the melted chocolate, as even a small amount can cause it to seize.

Variations and serving ideas

Martha Washington Candy is easy to adapt. Some recipes omit the cherries for a simple coconut‑pecan center, while others swap maraschino cherries for dried cherries or cranberries to cut sweetness and add tartness. Nuts can be changed—walnuts, almonds, or hazelnuts all work—or left out entirely for a nut‑free version that still relies on coconut and cherry for texture.

Chocolate options are flexible:

Dark or semisweet chocolate for a more grown‑up, less sweet shell.
Milk chocolate for a classic candy‑bar vibe.
White chocolate or white almond bark for part of the batch, with contrasting drizzle, to make a mixed assortment.

These candies are traditionally served on Christmas cookie and candy trays, displayed in mini paper cups, or packed into tins as edible gifts. They pair well with other nostalgic treats like peanut butter balls, buckeyes, or coconut bonbons and make a pretty variety when you mix dark, milk, and white chocolate coatings in the same box.

Make-ahead, storage, and gifting

Martha Washington Candy is very make‑ahead friendly and designed for holiday prep. Once the chocolate has set, the candies can be stored in an airtight container at cool room temperature or in the refrigerator for about 1–2 weeks, depending on kitchen warmth. Many home cooks prefer to refrigerate them to keep the chocolate firm and to guard against any cherry moisture softening the centers.

The candies also freeze well. After the chocolate has completely set, they can be layered in freezer‑safe containers with parchment between layers and frozen for several weeks to a couple of months. Thawing in the refrigerator first, then bringing them to room temperature before serving, helps prevent condensation from forming on the chocolate.

Packed into decorative tins, boxes, or cellophane bags tied with ribbon, Martha Washington Candy makes a nostalgic, old‑fashioned gift that feels special and homemade, with a flavor that appeals to coconut and chocolate lovers alike.