Martha Washington Candy is a bite-sized treat made with a creamy filling of coconut, pecans, and cherries, then coated in a smooth layer of semi-sweet chocolate. I like to add a sprinkle of coconut flakes for the finishing touch, but that is up to you–they are delicious either way! If you love bite-sized candy, you will want to try my Buttercream Candies, too, another sweet treat perfect for any occasion, and especially popular around the holidays! Both candies make great gifts!
What Is Martha Washington Candy?
Martha Washington Candy is named after the Martha Washington Candy Company that started in the 1890s. By the 1920s they had a chain of stores across the United States selling ice cream and chocolates. Not long after the Great Depression, the candy stores closed. But, the candies kept the name and continue to ‘live on’ through traditions and generations.
Ingredients & Substitutions
- Butter: Unsalted butter adds richness and a creamy texture to the filling. Salted butter would also work, but it may slightly alter the flavor of the candies. (They will still be delicious, though!)
- Sugar: Confectioners’ sugar (powdered sugar) sweetens the filling and adds to the creamy texture.
- Sweetened Condensed Milk: Look for a can of sweetened condensed milk (not evaporated milk). It adds sweetness and moisture, binding the ingredients together.
- Coconut: I used sweetened shredded coconut for the filling. Sweetened coconut has added sugar and sometimes other sweeteners, as opposed to unsweetened coconut, which has not been coated with sugar or sweeteners. Have some coconut flakes on hand for the topping and extra coconut flavor (if using).
- Pecans: Chop up some pecans for a nutty flavor and crunch to the filling. If you don’t have pecans, try walnuts, almonds, cashews, hazelnuts, or your favorite nuts.
- Vanilla Extract: Two teaspoons of vanilla extract enhance the overall flavor of the candy. For a unique flavor twist, you could use almond extract (which pairs well with chocolate and cherries) or coconut extract.
- Cherries: Maraschino cherries add a pop of color and a fruity sweetness to each bite. But, some recipes for Martha Washington candy do not include cherries, so you can leave them out if preferred!
- Chocolate Coating: The chocolate coating is made with semi-sweet chocolate chips and a bit of vegetable oil. It is smooth and rich, creating a shiny layer that hardens around the sweet coconut, pecan, and cherry filling for a perfect bite. Dark or milk chocolate would also be delicious.
Easy Ways To Decorate Martha Washington Candy
Decorating Martha Washington candy is a fun way to make it your own! Whether you’re making them for a party, holiday, or just a sweet treat, you can add toppings to match any celebration or your taste. Just remember to add your decorations right after dipping the candies into the melted chocolate so they stick well. From sprinkles to a drizzle of chocolate, the options are endless. Get creative and have fun! Here are some ideas to get you started:
- Sprinkle toasted or sweetened coconut flakes on top.
- Drizzle melted white or dark chocolate on top. (I like to make cute designs.)
- Press a few finely chopped nuts (like pecans) on top for a nutty crunch. Or, top with a whole nut (or half, depending on size) for a neat presentation.
- Place a small piece of maraschino cherry on top as a bright, colorful garnish.
- Add festive sprinkles to match holidays or celebrations.
How To Store Martha Washington Candy
Store Martha Washington candy in an airtight container in the refrigerator. (If layering the candies, separate the layers with parchment or wax paper to prevent sticking.) It will last up to 2 weeks. For longer storage, freeze the candy.
Freezing Martha Washington Candy
To freeze the candies, first, place them onto a baking sheet and into the freezer for an hour or two, or until solid. Once frozen, store the candies in a freezer-safe bag or container for up to 3 months. Label and date the packaging. When ready to share (or enjoy a few yourself), let the candies thaw in the refrigerator.
Martha Washington Candy
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 cups (500 g) confectioners' sugar
- 1 can (14 ounces) sweetened condensed milk
- 2 cups (186 g) shredded sweetened coconut
- 2 cups (218 g) pecans, chopped
- 2 teaspoons vanilla extract
- 1 jar (6 ounces) maraschino cherries, drained, chopped
Chocolate Coating
- 6 cups (1.09 kg) semi-sweet chocolate chips
- 2 tablespoons vegetable oil (May need more to reach desired consistency)
- coconut flakes, for garnish (optional)
Instructions
- To the bowl of a stand mixer with the paddle attachment, add butter and confectioners' sugar. Mix until fully combined.
- With the mixer off, add sweetened condensed milk, coconut, pecans, and vanilla. Mix until all ingredients are well incorporated.
- Fold in cherries.
- Refrigerate the mixture for at least 3 hours, up to overnight to ensure it firms up and is easier to handle.
- When ready, line a baking sheet with parchment paper.
- Once the mixture has chilled, remove it from the refrigerator. Using a 1-tablespoon scoop, drop the balls onto the lined baking sheet, rolling each into a ball. Return them to the refrigerator to firm up again while you prepare the chocolate coating. (You may want to keep the candy balls in the refrigerator as you form the rest of them so they don't get too soft.)
- When ready, place the semisweet chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 20-second increments, stirring after each interval, until the chocolate is fully melted and smooth. Let the melted chocolate sit for 2 to 2 ½ minutes to cool slightly.
- Dip each chilled candy ball into the chocolate, using a spoon to coat it completely. Lift the coated ball out with a fork, allowing any excess chocolate to drip off. Place the dipped candies onto a prepared baking sheet lined with parchment paper.
- Top with coconut flakes, if desired.
- Let the chocolate coating set before serving.
- Store the candies in an airtight container in the refrigerator.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
These are a classic holiday treat. I am not a huge fan of coconut, but these weren't bad!
Elizabeth
Well, I am not a fan of coconut or chocolate covered cherries, but I still tried one of these candies! (You're welcome.) Anyway, they were not bad, I have to admit.
Annabelle
These were okay, but I didn't get much cherry flavor.
Bella
I love the texture of these candies—creamy with just the right amount of crunch from the pecans and coconut.
Selena
So nostalgic! The sweetness from the condensed milk and maraschino cherries pairs perfectly with the crunch from the pecans. The chocolate coating adds a nice contrast and makes these feel extra special.
Lol Autumn and Elizabeth seem to always say the same thing. 😁
My mom made this a long as I can remember, and I don’t know if her family made it before then. She called it”candy ala web” which made no sense. My wife and I got tired of that goofy name and when I looked it up I found this article. For once I’m glad a recipe came with the origin story! Thank you for sharing.