There’s something instantly nostalgic and utterly delicious about the Martha Washington Candy Recipe. This classic treat, with its chewy coconut and cherry center cloaked in rich chocolate, always makes me feel like I’m sharing a sweet secret from the past. It’s worth making for those moments when you want a candy that’s both simple and timeless.

A white plate with a pile of round chocolate balls on a white marbled surface. Each ball has a smooth dark brown chocolate layer outside. One ball is open at the top center, showing a creamy white inside mixed with small nut pieces and a bright red cherry piece. Around the plate, there are bright red cherries with stems. In the background, there is a glass jar with nuts and a small white bowl full of whole bright red cherries. 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

I remember my first time making Martha Washington Candy; it felt like stepping back in time with every step. What makes this candy so special is its perfect balance of chewy, nutty, and chocolatey textures. It’s a recipe that’s been passed down with love, and once you try it, you’ll understand why it’s remained a favorite for generations.

Timeless Flavor: The combination of coconut, cherries, and pecans wrapped in chocolate never goes out of style.
Simple Ingredients: You probably already have most of what you need in your pantry for an impromptu batch.
Great for Gifts: These candies look beautiful and make thoughtful homemade presents.
Fun to Make: Rolling the mixture into balls and dipping them in chocolate is a satisfying, hands-on process.

A close-up image shows several round chocolate-covered balls stacked on a white plate with a delicate cut-out edge. One ball is cut in half at the center of the frame, revealing the inside layers: a creamy white filling mixed with shredded coconut strands and bright red cherry pieces, along with small nut bits embedded near the outer dark chocolate shell. The smooth, shiny dark chocolate coating contrasts with the textured, moist filling inside. The background features a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Martha Washington Candy Recipe blend richness with texture in a way that’s just irresistible. From buttery sweetness to nutty crunch, each element plays a part in the magic. Here are some thoughts on the key players:

Flat lay of bright red chopped maraschino cherries, glossy dark chocolate melting wafers, rich golden melted butter, creamy white sweetened condensed milk in a small glass jar, fluffy sweetened shredded coconut, finely powdered white sugar, and coarsely chopped pecans, all beautifully arranged with contrast and texture placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter: Using unsalted allows you to control the salt level, and melted butter mixes smoothly with powdered sugar.
Powdered Sugar: Powdered sugar dissolves easily creating a smooth candy base without grit.
Vanilla Extract: Adds warmth and depth, elevating the overall flavor.
Sweetened Shredded Coconut: Provides chewy texture and tropical sweetness that’s central to this candy.
Sweetened Condensed Milk: Acts as a binder and adds creamy sweetness, essential for that luscious texture.
Maraschino Cherries: Their bright pop of flavor and color contrast wonderfully with the coconut and nuts.
Pecans: Add a satisfying crunch and a buttery nutty note that complements the sweet elements.
Chocolate Melting Wafers: These melt easily and harden into a flawless coating, giving that perfect glossy finish.

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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

While I stick to the classic Martha Washington Candy Recipe most times, I love tweaking it a bit depending on the season or guests. It’s flexible enough to handle your personal spin without losing its essential charm.

Cherry Variations: Sometimes, I swap maraschino cherries for dried cherries or cranberries for a more natural fruit taste, which changes the flavor profile but keeps that chewy texture.
Nuts Substitution: If pecans aren’t your favorite, walnuts or almonds work just as well, and I’ve found each adds its own personality to the candy.
Chocolate Options: Dark chocolate wafers instead of milk give a slightly richer, less sweet coating — perfect for chocolate lovers.
Nut-Free Prep: For guests with allergies, just skip the pecans and maybe add extra dried fruit or seeds for texture.

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

Step 1: Blend the Base Ingredients

I start by melting the butter and stirring it together with powdered sugar until it's smooth and creamy—no lumps here! Then I add the vanilla extract, which gives a lovely aroma that fills the kitchen and gets me excited for what’s next.

Step 2: Add Coconut and Condensed Milk

Next up, fold in the shredded coconut and the sweetened condensed milk. I stir gently but thoroughly to coat every bit of coconut—it’s this step that builds that chewy, rich texture we all love. Make sure it’s evenly mixed before moving on.

Step 3: Fold in Cherries and Pecans

This is where the candy starts to look like the delightful treats we want. Be sure to chop your maraschino cherries and pecans into small pieces so they distribute evenly. I like to pat the cherries dry before adding them to avoid extra moisture, which can make the mixture too soft.

Step 4: Roll and Chill

Roll the sticky mixture into 1-inch balls — I use a small cookie scoop to keep them uniform. Placing them on parchment paper helps with cleanup later. Then pop these into the fridge for about 30 minutes so they firm up. Don’t skip this step; it makes dipping them in chocolate so much easier.

Step 5: Dip in Chocolate

While the candies chill, melt the chocolate wafers following the package directions. I prefer a double boiler method for smooth melting, but the microwave works if you’re careful. Then, using a fork or special dipping tool, coat each candy ball completely in chocolate. Let the excess drip back into the bowl.

Step 6: Chill and Set

Place the coated candies back on your parchment-lined tray and refrigerate until the chocolate sets — about 10 to 15 minutes. This final chill helps the candy hold its shape and gives that satisfying snap when you bite in.

Top Tip

From my experience, mastering the Martha Washington Candy Recipe isn’t hard, but these tips can make the process smoother and the results even more delightful.

Pat Dry Your Cherries: Excess moisture can make your candy mixture too soft, so I always drain and pat cherries with paper towels before adding.
Use a Cookie Scoop: This keeps your candy balls uniform in size, which helps them chill evenly and look beautiful when coated.
Chocolate Temperature: Don’t overheat your chocolate wafers. Gently melt them to keep the texture smooth and avoid graininess.
Chill Time is Key: Refrigerate your candies long enough between rolling and dipping to prevent them from falling apart during dipping.

How to Serve Martha Washington Candy Recipe

Martha Washington Candy - Serving Suggestion

Garnishes

I like to sprinkle a few finely chopped pecans or even a tiny pinch of sea salt on top of the chocolate before it sets. It looks elegant and adds a subtle flavor kick that contrasts the sweetness wonderfully.

Side Dishes

This candy shines on its own, but I’ve enjoyed serving it alongside a cup of strong coffee or a lightly brewed tea. It also pairs well with holiday cookies and homemade fudge, making a beautiful dessert platter.

Creative Ways to Present

For special occasions, I arrange Martha Washington candies in colorful cupcake liners inside pretty boxes or jars tied with ribbons. I’ve also layered them with crumbled wax paper in glass jars for a rustic, inviting gift.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I keep them in an airtight container in the fridge. They stay fresh and delicious for up to two weeks. I also recommend lining the container with parchment paper to prevent sticking.

Freezing

Freezing is a great option if you want to make a big batch early. I wrap them in parchment paper between layers and store in a freezer-safe container. Frozen candies keep well for up to three months without losing their flavor or texture.

Reheating

If you want to soften frozen Martha Washington candies, just let them thaw in the fridge overnight. Avoid microwaving, as the chocolate coating can melt unevenly. When served at room temperature, the texture is perfect.

Frequently Asked Questions:

Can I make Martha Washington Candy without pecans?

Absolutely! You can omit the pecans or swap them for another nut like walnuts or almonds. For nut-free options, just leave them out and maybe add a bit more coconut or dried fruit for extra texture.

What’s the best way to melt the chocolate wafers?

I recommend melting chocolate wafers slowly over a double boiler to avoid burning or doing it in short bursts in the microwave, stirring often. This ensures the chocolate stays smooth and glossy for dipping.

How long can I store Martha Washington Candy?

Stored in an airtight container in the refrigerator, these candies stay fresh for up to two weeks. You can also freeze them for up to three months if you want to keep them longer.

Can I prepare these candies ahead of time for holidays?

Yes! Martha Washington Candy actually benefits from chilling a day or two as flavors develop with time, making it ideal for holiday prep and gifts. Just keep them refrigerated until serving.

Final Thoughts

Martha Washington Candy Recipe isn't just about the candy itself; it’s about the joy of making something with your hands, steeped in tradition and shared with those you love. I hope this recipe inspires you to try it out yourself and create your own memories along the way. Trust me, once you get that first bite of the perfect coconut-cherry-chewy center coated in silky chocolate, you’ll be hooked just like I am.