There’s something truly nostalgic and utterly delicious about the Martha Washington Candy Recipe. From the first bite, you get that perfect mix of creamy, chewy, and crunchy textures with a sweet cherry surprise that just makes it unforgettable. I love how this candy brings back memories of holiday traditions, and I’m convinced you’ll treasure it just as much.

A white plate with decorative cut edges holds a pile of round chocolate balls, each coated in smooth dark chocolate. One ball is broken open on top, showing a creamy white filling mixed with small bits of nuts and a bright red cherry piece in the middle. Garnishing the plate are three whole bright red cherries with stems. The plate sits on a white marbled surface with a light blue and white checkered cloth and a jar of pecans nearby in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Martha Washington Candy Recipe
Top Tip
How to Serve Martha Washington Candy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Martha Washington Candy Recipe

Why You'll Love This Recipe

Honestly, this candy recipe has a special place in my heart—and my kitchen—because it’s both simple to make and incredibly rich in flavor. Once you try your hand at this Martha Washington Candy Recipe, you’ll see why it’s been a family favorite for generations.

Retro Charm: This recipe brings back those classic candy flavors from grandma’s kitchen vibes.
Texture Heaven: A delightful blend of soft coconut, crunchy pecans, and creamy chocolate coating.
Easy Prep: No fancy equipment needed—just good ingredients and a little love.
Perfect for Gifting: It looks stunning on a candy platter and makes a thoughtful homemade gift.

The image shows several round chocolate-covered candies on a white plate with a subtle design. One candy is cut in half in the center, revealing three layers inside: a creamy white coconut layer with a soft texture on the outside, bright red cherry pieces mixed in the middle, and small nut pieces embedded throughout. The shiny dark brown chocolate shells are thick and smooth with a few small cracks. The background and surface are white marble. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Martha Washington Candy Recipe is all about balance—the butter and powdered sugar form the sweet, creamy base, while coconut and pecans add texture and nutty richness. The maraschino cherries bring a surprising pop of color and flavor that livens things up. Here’s what to look out for when grabbing ingredients.

Flat lay of glossy maraschino cherries chopped into pieces, sweetened shredded coconut in a neat pile, a smooth pool of sweetened condensed milk, rich melted chocolate wafers with a shiny surface, a small heap of chopped pecans showing textured detail, sticks of golden melted butter glistening softly, and a mound of fine powdered sugar dusted lightly, arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter: Using unsalted allows you to control saltiness; melted butter blends smoothly for that soft texture.
Powdered Sugar: It dissolves better than granulated sugar, giving the candy a silky finish.
Vanilla Extract: Adds warmth and depth to the sweetness, making the flavors rounder.
Sweetened Shredded Coconut: Provides chewiness and essential tropical flavor; be sure to buy sweetened for sweetness balance.
Sweetened Condensed Milk: The gooey binder that holds everything together, adds creamy sweetness and richness.
Maraschino Cherries: These give classic candy charm and a burst of bright, fruity flavor; make sure to drain and pat dry to avoid sogginess.
Pecans: A toasty crunch that complements the sweetness, chop them for even distribution.
Chocolate Melting Wafers: Smooth chocolate coating that hardens nicely—ideal for dipping and presentation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This is one of those recipes where you can really tailor it to suit your taste or the occasion. I like to sneak in a bit more pecans when I want a crunchier bite or replace the cherries with dried cranberries for a less sweet, tangy twist.

Variation: Sometimes I swap pecans for walnuts or almonds depending on what I have—each nut brings its own unique texture and flavor.
Dietary tweak: For a nut-free crowd, just skip the nuts or replace with crushed crispy rice cereal.
Chocolate options: Dark or semi-sweet chocolate melts work beautifully too if you prefer a less sweet coating.

Step-by-Step: How I Make Martha Washington Candy Recipe

Step 1: Mix the butter and sugar base

Start by melting your unsalted butter and mixing it thoroughly with the powdered sugar until you get a smooth, creamy consistency. It helps to use a sturdy spoon or even a stand mixer on low. Then stir in the vanilla extract for that warm, sweet aroma—this base is the heart of your candy's flavor.

Step 2: Add coconut and condensed milk

Now fold in the shredded coconut and sweetened condensed milk. This mix will get sticky and thick, almost like a dough. Don’t rush—make sure everything is fully combined so each bite will have that chewy, coconut goodness throughout.

Step 3: Fold in cherries and pecans

This is where the magic happens. Gently fold in your chopped maraschino cherries and chopped pecans. It’s important to pat the cherries dry after draining so your candy doesn’t turn watery. Once everything’s mixed, the texture should be thick and a bit sticky—perfect for rolling.

Step 4: Roll and chill the candy balls

Using your hands or a small cookie scoop, roll the mixture into one-inch balls. I like to wear disposable gloves here to keep things neat. Place the balls on a parchment-lined sheet and chill in the fridge for about 30 minutes until they’re firm enough to handle for dipping.

Step 5: Melt chocolate and dip

While the candy balls chill, melt your chocolate wafers. I prefer the microwave method, heating in 30-second bursts and stirring in-between until silky smooth. Using a fork or candy dipping tool, dip each chilled ball into the chocolate, coating it fully. Let the excess drip off before placing them back on the parchment.

Step 6: Set the chocolate coating

Pop the chocolate-coated candies back into the fridge for about 10-15 minutes, until the chocolate is hard and shiny. Then you’re ready to serve or gift this beautiful treat!

Top Tip

Having made this Martha Washington Candy Recipe hundreds of times, I’ve learned a few tricks that saved me from common pitfalls and helped me perfect the texture and flavor every time.

Dry Cherries Completely: Always pat the maraschino cherries dry to avoid adding excess moisture, which can make the mixture too soft or cause the candy to fall apart.
Use a Small Cookie Scoop: This helps create uniform candy balls so they dip evenly and look professional.
Temperature Matters: Don’t rush chilling; candy that’s not firm enough will be tricky to dip and may lose its shape.
Melt Chocolate Gently: Whether microwave or double boiler, stir often to prevent burning and achieve a smooth coating.

How to Serve Martha Washington Candy Recipe

Garnishes

I usually keep it simple by dusting a few powdered sugar sprinkles or adding a pecan half on top of each dipped candy before the chocolate sets. It adds an invited touch of elegance and extra crunch.

Side Dishes

This candy pairs beautifully with a cup of strong coffee or a creamy hot chocolate for that cozy comfort feel. I also like serving it alongside assorted nuts and dried fruits for an indulgent holiday platter.

Creative Ways to Present

For special occasions, I’ve wrapped them individually in colorful foil or placed them in small cupcake liners tied with ribbons. They make delightful favors at parties or charming gifts for neighbors.

Make Ahead and Storage

Storing Leftovers

Leftover Martha Washington candy keeps really well refrigerated in an airtight container. I recommend storing in a single layer or with parchment sheets between layers to prevent sticking. They last about two weeks and retain their chewy, creamy texture beautifully.

Freezing

I’ve had great success freezing these candies for up to three months. Just layer them in a freezer-safe container with parchment paper between layers. When ready, thaw slowly in the fridge to avoid condensation affecting the chocolate coating.

Reheating

Since these are candies, reheating isn’t usually necessary. But if you want to soften them a bit, letting them sit at room temperature for 15-20 minutes works best without melting the chocolate.

Frequently Asked Questions:

Can I use a different nut instead of pecans?

Absolutely! Walnuts, almonds, or even hazelnuts work nicely if you prefer or have allergies to pecans.

How do I prevent the candy balls from falling apart?

Make sure your cherries are well-drained and dry, and chill the balls thoroughly before dipping. This helps them hold shape when coated.

Can I make Martha Washington Candy Recipe ahead of time?

Yes! It actually tastes better after chilling for a day or two. You can make it up to two weeks in advance and store it in the refrigerator.

What’s the best way to melt chocolate for coating?

I recommend melting chocolate wafers in the microwave in short bursts, stirring in between to prevent burning. Alternatively, use a double boiler on low heat for smooth melting.

Final Thoughts

This Martha Washington Candy Recipe isn’t just a treat; it’s a little slice of comfort and tradition you can make at home. It’s perfect for sharing or keeping all to yourself once you get started! Trust me, once you have a batch stashed away in your fridge, this candy becomes your go-to sweet escape. So dig in, have fun with it, and enjoy every chewy, chocolaty bite like I do.