The very first time I made Martha Washington Candy, my entire kitchen smelled like a warm, old-fashioned candy shop straight out of the 1950s. I remember melting the butter and condensed milk together and instantly feeling that wave of nostalgia, even though I didn’t grow up with this recipe. The creamy coconut filling mixed with cherries and pecans felt so festive and comforting that I couldn’t help smiling as I rolled each little candy ball. Every time I make these now, they remind me why I fell in love with homemade holiday treats in the first place.
Why You’ll Love This Recipe
You’ll love this Martha Washington Candy because it tastes like the kind of dessert someone’s grandmother perfected years ago and tucked into a handwritten recipe box. It’s rich, creamy, decadent, and completely irresistible. You get that sweet coconut-cherry filling, the crunch of the pecans, and the smooth chocolate coating all in one perfect bite. And from my perspective, you’ll also appreciate how easy these are to make, even though they look and taste like candy-shop treasures.
Ingredients
- 1 cup unsalted butter
- 1 tbsp vanilla extract
- 14 oz sweetened condensed milk
- 4 cups powdered sugar
- 14 oz sweetened shredded coconut
- 10 oz maraschino cherries, drained and chopped
- 3 cups pecans, chopped
- 6 cups semi-sweet chocolate chips
- 4 tbsp shortening
One thing I’ve learned while making these is that draining the cherries very well makes all the difference. They tend to add extra moisture, and squeezing out that liquid helps the filling hold together much better. You can also use dark chocolate instead of semi-sweet if you love a deeper, richer flavor. Pecans are classic, but walnuts also work beautifully. And if you want a firmer candy center, add an extra half cup of powdered sugar until it reaches your perfect consistency.
Equipment Needed
- Large mixing bowl
- Wooden spoon or spatula
- Baking sheets
- Parchment paper
- Small saucepan or microwave-safe bowl
- Fork or dipping tool
A large mixing bowl is essential because this recipe makes a generous batch—I always underestimate how much filling I’ll end up with until the bowl is overflowing. Parchment paper keeps the candies from sticking, and I highly recommend using it because chilled candy centers can adhere stubbornly to bare pans. A sturdy wooden spoon helps blend the dense filling without bending or snapping. And whether you melt your chocolate on the stovetop or in the microwave, a fork or candy-dipping tool makes coating each ball surprisingly easy and mess-free.
Step-by-Step Instructions
When I start making Martha Washington Candy, I always mix the room-temperature butter, vanilla extract, and condensed milk together first. The combination becomes luscious almost instantly, and as soon as I stir in the powdered sugar, it forms a thick, creamy base that smells sweet and nostalgic. This step always reminds me of making icing, except richer and stickier, and I know I’m off to a good start.
Next, I fold in the shredded coconut, chopped cherries, and pecans. This is where the filling turns from simple to indulgent, and it’s also when I usually sneak my first taste. The mixture becomes dense, sticky, and slightly chunky with all the delicious add-ins, and I take a moment to ensure everything is evenly distributed. I’ve learned that chilling the mixture for at least an hour makes rolling the balls so much easier.
Once the mixture is chilled, I scoop out small portions and roll them into balls about the size of a large walnut. I line them up on parchment-covered baking sheets, and the process always feels soothing and rhythmic—scoop, roll, place. After filling an entire baking sheet, I put the candy balls back into the freezer so they firm up well enough to withstand dipping.(See the next page below to continue…)