Martha Washington Candy – Make This Classic Treat at Home

If you’re craving an old-fashioned sweet that combines rich chocolate, creamy coconut, and the tart burst of maraschino cherries, Martha Washington Candy is just what you need. Named after a 1920s confectionery company—not the First Lady—this vintage candy recipe has remained a holiday staple for generations. It’s simple to make, easy to customize, and perfect for sharing or gifting.

Whether you’re prepping for the holiday season, filling a dessert tin, or just want a bite of nostalgia, this guide covers everything from its fascinating history to foolproof instructions, storage tips, and FAQs. Check out our apple cinnamon sheet cake recipe for another comforting dessert you’ll love.

Let’s dig into what makes Martha Washington Candy such a timeless treat.

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What Is Martha Washington Candy and Why Is It So Loved?

The origin story of Martha Washington Candy

Martha Washington Candy may sound presidential, but it actually traces its roots back to the Martha Washington Candies Company—a beloved candy brand in the early 20th century. The company gained popularity in the 1920s by selling hand-dipped chocolates filled with nuts, coconut, and fruit. Although the original shops closed during the Great Depression, their namesake recipe lives on as a cherished homemade tradition.

Why this nostalgic treat keeps coming back

There’s a reason this recipe shows up in so many kitchens around the holidays. It combines simple pantry staples into an indulgent bite-sized candy that feels handmade and heartwarming. With its old-school charm and rich, satisfying texture, Martha Washington Candy is the kind of recipe passed down from grandparents to grandchildren. It’s not just a dessert—it’s a family heirloom in chocolate form.

Ingredients for the Best Martha Washington Candy

Creating this candy is easier than you’d think. The ingredients are common, but when combined, they deliver a flavor that’s anything but ordinary.

Traditional ingredients list

Here’s what you’ll need to make around 80 candies:

Ingredient	Amount
Unsalted butter	1 cup, softened
Vanilla extract	1 tablespoon
Sweetened condensed milk	14 ounces (1 can)
Powdered sugar	4 cups
Sweetened shredded coconut	14 ounces
Maraschino cherries	10-ounce jar, chopped
Chopped pecans	3 cups
Semi-sweet chocolate chips	6 cups
Shortening	4 tablespoons

Substitutions and optional mix-ins

This candy is versatile. Don’t have pecans? Swap in walnuts or almonds. Prefer dark chocolate? It works just as well. Some bakers even mix in mini marshmallows or a splash of cherry juice for added depth.

Looking for inspiration? Try our black raspberry jam recipe to pair with your holiday candies.

Ingredient sourcing tips

Quality matters. Go for high-quality maraschino cherries (look for ones with no artificial dyes if possible) and fresh shredded coconut. Bulk sections in grocery stores often offer better, fresher options than pre-packaged ones.

Step-by-Step Instructions for Making Martha Washington Candy

Let’s get to the fun part—making the candy. This is a no-bake recipe (except for toasting nuts if you wish), making it approachable even for beginners.

Preparing the creamy coconut-cherry filling

1. In a large bowl, beat the softened butter, vanilla extract, and sweetened condensed milk until smooth and creamy.
2. Gradually add powdered sugar, continuing to beat until well combined.
3. Fold in the shredded coconut, chopped maraschino cherries, and pecans.

Don’t miss our easy apricot buckle recipe for another old-fashioned dessert you can prep in minutes.

Shaping and chilling the candy centers

1. Cover the bowl with plastic wrap and refrigerate for 1–2 hours to allow the mixture to firm up.
2. Line two baking sheets with parchment paper.
3. Scoop 1½ tablespoons of the mixture and roll into balls.
4. Place balls on the tray and refrigerate again until firm.

Pro Tip: If the mixture gets sticky, lightly coat your hands with powdered sugar before rolling.

Dipping in chocolate for the perfect finish

1. In a microwave-safe bowl, combine the chocolate chips and shortening. Heat in 30-second intervals, stirring in between.
2. Stir until the chocolate is fully melted and smooth.
3. Use a fork to dip each candy ball into the chocolate, letting excess drip off before placing them back on the tray.

Discover great ideas like our vanilla bean brown butter cheesecake that balance richness with sweetness just like this candy does.

Tips and Tricks for Perfect Results Every Time

Even though this recipe is simple, a few smart tricks can take your Martha Washington Candy from good to unforgettable.

How to prevent the filling from being too sticky

The creamy coconut and cherry filling can get sticky when rolling into balls, especially at room temperature. To avoid this, always chill the mixture for at least an hour. Still sticky? Lightly dust your hands with powdered sugar or use a cookie scoop for uniformity and ease.

Check out our pumpkin cheesecake truffles to see how we use similar rolling and coating techniques in bite-sized desserts.

Choosing the right chocolate for dipping

Semi-sweet chocolate chips strike the perfect balance between richness and sweetness. For a thinner coating, add a few tablespoons of shortening to make the chocolate more fluid. You can also use dark chocolate if you prefer a bolder, less sweet shell.

Pro Tip: Don’t overheat your chocolate. Use 30-second bursts in the microwave and stir between each round to avoid burning.

Making in batches and storing extras

With this recipe yielding up to 80 candies, batching is your best friend. Make the centers a day ahead and dip in chocolate the next. You can even freeze half of the uncoated balls for later dipping.

Looking for batch-friendly bakes? Try our apple-crumb cake recipe—another crowd-pleaser you can prep ahead.

Serving, Gifting & Storing Martha Washington Candy

These candies are more than just sweets—they’re the perfect way to add a personal touch to any occasion.

Ideal ways to serve these chocolate cherry bites

Serve them chilled on a holiday dessert table, as part of a candy platter, or alongside coffee for guests. Their texture and flavor are incredibly satisfying when served cold, with the chocolate giving a satisfying snap.

Don’t miss our pecan pie muffins—they complement these candies beautifully on a Southern dessert table.

Packaging ideas for gift giving

Package the candies in mini paper cups, then nestle them into a gift tin or mason jar. Line the bottom with wax paper and finish with a ribbon or holiday tag. They make perfect gifts for teachers, neighbors, or party hosts.

Pro Tip: Layer different candies like buckeyes, truffles, and Martha Washingtons for a beautiful mix.

Storage and shelf life

Storage Method	How Long It Lasts	Best Practices
Refrigerator	2 to 3 weeks	Airtight container, single layer
Freezer	Up to 3 months	Freeze uncoated balls or finished candies; thaw in fridge

Discover great ideas like our pumpkin crisp recipe to add variety to your holiday dessert lineup.

FAQs About Martha Washington Candy

Final Thoughts on Making Martha Washington Candy at Home

Martha Washington Candy is more than just a sweet treat—it’s a bite of tradition, a piece of history, and a homemade gift everyone loves. Whether you’re filling a holiday candy tin or craving something rich and nostalgic, this recipe delivers every time. From its chewy coconut-cherry center to its glossy chocolate shell, each piece is a celebration of classic flavors.

It’s incredibly easy to make in large batches, freezes beautifully, and brings joy to anyone who receives it. Whether you’ve grown up with these or just discovered them, this is one candy recipe you’ll want to keep around for years to come.

Looking for inspiration? Try our homemade fig newtons recipe—another throwback treat perfect for holiday trays.

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