Can I make these without coconut?

Yes, you can omit the coconut if you prefer. You might need to add a bit more powdered sugar (about ¼ cup) to maintain the right consistency. The texture will be different but still delicious.

Why did my chocolate coating crack after setting?

Chocolate cracks usually happen when there's a significant temperature difference. Make sure your candy centers aren't frozen solid when dipping, just firm enough to hold shape. Also, allow the dipped candies to set at room temperature before refrigerating.

Can I use other fruits instead of maraschino cherries?

Absolutely! Dried fruits work best since they contain less moisture. Try dried cranberries, chopped dried apricots, or even candied ginger for interesting variations. Just make sure whatever you use is chopped small and relatively dry.

How do I keep the chocolate from seizing while melting?

Make sure your equipment is completely dry, as even a drop of water can cause chocolate to seize. Melt slowly in short intervals, stirring between each. If using chocolate chips instead of almond bark, consider adding a teaspoon of coconut oil to help it melt more smoothly.

Martha Washington Candy Recipe

This decadent Martha Washington Candy is a beloved classic that brings together rich, creamy textures with the perfect balance of flavors. Featuring maraschino cherries, pecans, and coconut all wrapped in smooth chocolate, these bite-sized treasures are surprisingly simple to make. They’re perfect for holiday gift-giving, special occasions, or whenever you need a sweet homemade treat that will impress everyone who tries them!

Why You’ll Love This Recipe

No Baking Required: This is completely no-bake, making it perfect for those hot summer days when you don’t want to turn on the oven, or when your oven is occupied with other holiday dishes.
Make-Ahead Friendly: You can make these candies well in advance of when you need them, which is ideal for holiday preparations or gift planning.
Customizable: Change up the nuts, adjust the sweetness, or play with different coatings to make this recipe your own.
Impressive Results: Despite being relatively simple to make, these candies look absolutely professional when finished – perfect for gifting or serving to guests!

Ingredients You’ll Need

Maraschino Cherries: These add a pop of color and sweet-tart flavor that balances the richness of the other ingredients. Make sure they’re thoroughly dried to prevent soggy candies.
Butter: Provides richness and helps bind everything together. Room temperature butter will incorporate more easily with the other ingredients.
Powdered Sugar: Adds sweetness and creates that smooth, fudge-like consistency that makes these candies so irresistible.
Vanilla Extract: Enhances all the other flavors and adds depth. Pure vanilla extract will give you the best flavor.
Shredded Coconut: Contributes wonderful texture and tropical sweetness. It’s one of the signature ingredients that gives these candies their distinct character.
Sweetened Condensed Milk: Acts as the binding agent while adding creaminess and rich sweetness to balance the other ingredients.
Pecans: Provide crunch and nutty flavor that contrasts beautifully with the sweet filling. Toasting them first intensifies their flavor.
Chocolate Coating: Encases all the goodness and provides a satisfying snap when you bite into the candy. Almond bark melts smoothly and sets up well, but chocolate chips work too.
Sprinkles: Optional but fun for decorating, especially for holiday-themed presentations.

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.

Variations

Different Nuts

Swap the pecans for walnuts, almonds, or even macadamia nuts for a tropical twist. Each nut brings its own unique flavor profile to the candy.

Flavor Infusions

Add a teaspoon of almond extract or coconut extract alongside the vanilla for more complex flavors. For adult versions, a tablespoon of rum or bourbon adds sophistication.

Chocolate Options

Try dark chocolate for a less sweet version, or white chocolate for a striking visual contrast. You can even do a combination – dip half in dark and half in white chocolate for a tuxedo effect.

Fruit Variations

Replace the cherries with dried cranberries during the holidays, or try dried blueberries or chopped dried apricots for different fruity notes.

How to Make Martha Washington Candy

Step 1: Prepare the Cherries

Chop the maraschino cherries coarsely, then pat them thoroughly with paper towels to remove excess moisture. This step is crucial for ensuring your candy sets properly.

Step 2: Create the Base

Melt the butter in a large bowl and allow it to cool to room temperature. Add powdered sugar, vanilla extract, coconut, sweetened condensed milk, and chopped pecans. Stir until everything is well combined and evenly distributed.

Step 3: Initial Chilling

Refrigerate the mixture for 2 hours until firm enough to handle and shape. This patience-testing step is essential for getting the right consistency.

Step 4: Shape the Candies

Using a cookie scoop (about 1½ tablespoon size), portion the chilled mixture into balls and place them on a parchment-lined tray. The scoop ensures uniform sizes for even chocolate coating.

Step 5: Freeze Before Dipping

Place the shaped candies in the freezer for 30 minutes. This crucial step firms them up so they hold their shape during dipping.

Step 6: Chocolate Coating

Melt the chocolate or almond bark in 30-second microwave intervals, stirring between each until smooth. Dip each frozen candy ball into the chocolate using a fork, tapping off excess, then return to the parchment-lined tray.

Step 7: Decorate and Set

Add sprinkles immediately if desired, before the chocolate sets. Refrigerate the dipped candies until the chocolate is completely firm.

Pro Tips for Making the Recipe

Dry Those Cherries: I can’t stress enough how important it is to thoroughly dry the maraschino cherries. Any excess moisture will prevent your candy from setting properly.
Cold is Your Friend: Keep the mixture cold throughout the process. If it starts getting too soft while you’re rolling the balls, pop it back in the refrigerator for 15 minutes.
Fork Dipping Technique: When dipping in chocolate, use a fork to lift the candy ball, then tap your wrist (not the fork) against the edge of the bowl to remove excess chocolate. This gives you a smoother coating.
Double-Dipping: For an extra-thick chocolate shell, let the first coating set for about 15 minutes, then dip again.
Prevent Chocolate Bloom: Store these at consistent temperatures to prevent the chocolate from developing a whitish bloom (still safe to eat but not as pretty).

How to Serve

Presentation Ideas

Arrange these candies on a tiered serving platter for a stunning dessert display. Mix them with other homemade candies or cookies on a holiday cookie tray.

Gifting Suggestions

Package in small decorative boxes or clear cellophane bags tied with ribbon for beautiful homemade gifts. Include a handwritten recipe card for a personal touch.

Pairing Recommendations

Serve with coffee or tea for an afternoon treat. These also pair wonderfully with after-dinner drinks like port wine or bourbon for an adult dessert course.

Make Ahead and Storage

Storing Leftovers

Keep the candies in an airtight container at room temperature for up to 2 weeks. For longer freshness, store in the refrigerator where they’ll keep for 3-4 weeks.

Freezing

These candies freeze beautifully! Freeze them on a baking sheet first until solid, then transfer to freezer bags or containers. They’ll keep for up to 3 months.

Thawing

For best results, thaw frozen candies overnight in the refrigerator. Allow them to come to room temperature for about 30 minutes before serving for the best flavor and texture.

FAQs

Can I make these without coconut?

Yes, you can omit the coconut if you prefer. You might need to add a bit more powdered sugar (about ¼ cup) to maintain the right consistency. The texture will be different but still delicious.
Why did my chocolate coating crack after setting?

Chocolate cracks usually happen when there’s a significant temperature difference. Make sure your candy centers aren’t frozen solid when dipping, just firm enough to hold shape. Also, allow the dipped candies to set at room temperature before refrigerating.
Can I use other fruits instead of maraschino cherries?

Absolutely! Dried fruits work best since they contain less moisture. Try dried cranberries, chopped dried apricots, or even candied ginger for interesting variations. Just make sure whatever you use is chopped small and relatively dry.
How do I keep the chocolate from seizing while melting?

Make sure your equipment is completely dry, as even a drop of water can cause chocolate to seize. Melt slowly in short intervals, stirring between each. If using chocolate chips instead of almond bark, consider adding a teaspoon of coconut oil to help it melt more smoothly.

Final Thoughts

Martha Washington Candy holds a special place in holiday traditions for good reason. The combination of cherries, pecans, and coconut creates a truly memorable treat that’s worth the little bit of effort involved. Don’t be intimidated by the multiple steps – each one is simple, and the process is actually quite enjoyable. Whether you’re making these as gifts or for your own family, they’re sure to become a requested favorite. Give this recipe a try, and you’ll be starting a sweet tradition of your own!