Serving Suggestions
I love serving these candies on a pretty holiday platter with sprigs of greenery and maybe a few extra cherries scattered around for color. They look so festive and nostalgic, almost like something you’d find at an old Christmas market.
For gifting, I like arranging them in small tins lined with parchment paper. They stack beautifully once the chocolate is set, and they travel well, which makes them perfect for neighbors, teachers, or coworkers. Plus, they always impress people because they look so professional.
If I’m hosting a party, I like pairing these candies with other vintage treats like fudge, divinity, or peanut butter balls. There’s something about that combination that feels like stepping back into a cozy 1950s holiday kitchen.
I’ve also served these candies as part of a dessert charcuterie board with nuts, dried fruit, and other chocolates. They add the perfect creamy, chewy texture next to all the crunchy and smooth elements.
Variations & Customizations
One variation I love is replacing the semi-sweet chocolate with dark chocolate. It gives the candies a bolder, more sophisticated flavor that pairs nicely with the sweetness of the filling.
If you’re not a fan of pecans, you can swap them for walnuts, almonds, or even pistachios. Each gives the candy a different crunch that transforms the bite just slightly. I once made a batch with toasted almonds, and the extra nuttiness was incredible.
For a tropical twist, try adding chopped dried pineapple or using half coconut and half finely chopped macadamia nuts. It tastes like a chocolate-dipped fruit-and-nut truffle you’d pay a fortune for at a specialty candy shop.
And for those who love extra cherry flavor, add a splash of maraschino cherry juice to the filling and increase the powdered sugar slightly to compensate. It gives the candy a beautiful pink tint and an extra pop of cherry sweetness.
How to Store, Freeze & Reheat
These candies store wonderfully. I like keeping them in an airtight container in the fridge where they stay fresh for up to two weeks. The chocolate keeps its shine beautifully, and the centers remain soft and creamy.
Freezing works great too. Just place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe container. They’ll keep for about three months without losing quality. I often make a big batch ahead of the holidays and bring them out as needed.
To thaw, just place them in the fridge instead of at room temperature. A slow thaw keeps the chocolate from sweating or becoming sticky.
There’s no real reheating needed for these candy balls, but if the chocolate develops a bit of bloom from temperature changes, you can let them sit at room temperature for a little while before serving—they’ll soften slightly and taste wonderful.
Nutrition Information
These little candies are definitely indulgent, but in the best possible way. They’re rich, sweet, and comforting, and one or two pieces are usually enough to satisfy even a serious sweet tooth. The pecans add healthy fats and a bit of protein, while the coconut adds fiber and texture, making each bite feel hearty.
Because they’re coated in chocolate, they’re higher in calories than some holiday treats, but they’re also incredibly satisfying. I find that I enjoy them slowly, savoring each bite rather than eating them mindlessly.
If you want to lighten them slightly, you can use reduced-fat sweetened condensed milk or dark chocolate instead of semi-sweet. The flavor stays rich while reducing some of the sweetness.
Overall, these are a delightful treat meant to be enjoyed in moderation during holidays or special occasions. They’re not an everyday snack, but they make those special moments feel even sweeter.
FAQ Section
1. Can I make the filling ahead of time?
Yes, I often make the filling a day in advance, keep it chilled, and roll and dip the candies when I’m ready. The flavor actually improves overnight.
2. Can I skip the shortening in the chocolate?
You can, but the chocolate will be thicker and may not coat as smoothly. Shortening makes dipping easier and gives the chocolate a glossy finish.
3. Do I need to refrigerate the finished candies?
I always refrigerate mine because they stay firm longer and the chocolate doesn’t soften. They’re fine at room temperature for a few hours, though.
4. Can I use fresh cherries instead of maraschino?
I don’t recommend it because fresh cherries release too much juice. Maraschino cherries have the perfect texture for this candy.
5. What if my filling is too sticky to roll?
Add more powdered sugar a little at a time until the mixture stiffens enough to form balls. Chilling longer also helps.
Conclusion
Making Martha Washington Candy has become one of my favorite holiday traditions because it blends nostalgia, sweetness, and irresistible homemade charm all in one recipe. Every batch brings back that comforting aroma of butter, coconut, and chocolate, and every bite reminds me why this classic candy has stood the test of time. I hope you enjoy making—and sharing—these delicious little treats as much as I do. They truly bring a touch of vintage magic to any celebration.