Martha Washington Candy
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Martha Washington candy is made with sweet coconut, crunchy pecans and tart cherries coated in chocolate and are perfect for any occasion!
These homemade Martha Washington balls come together quickly and are great around the holidays or for a gift! Make these along with other candy favorites like almond clusters, pecan pie balls, and white chocolate covered oreos for the perfect dessert tray!
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Martha Washington Candy
Martha Washington Candy
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Why you’ll love this recipe!
📌 Melt in your mouth creamy richness!
📌 Create amazing candies right in your kitchen.
📌 Great for gift giving or for holiday platters!
Martha Washington Candy Ingredients
- Butter – Unsalted, softened to room temperature.
- Powdered sugar – Also called confectioners sugar or icing sugar.
- Sweetened condensed milk – This is different than regular condensed milk and evaporated milk, check your labels!
- Vanilla – Real vanilla extract.
- Coconut – Sweetened shredded coconut.
- Pecans – Chopped.
- Cherries – Maraschino cherries, chopped.
- Chocolate – White chocolate and semi sweet or milk chocolate. You can also use almond bark (white and chocolate) or candy melts.
How do you make Martha Washington candy? (step-by-step directions)
⭐ First, beat together butter, powdered sugar, sweetened condensed milk, and vanilla until combined. Stir in the coconut, pecans and cherries.
⭐ Next, place in the fridge until chilled. Then scoop the dough and roll into a ball and place on a parchment lined tray. Place rolled dough back into the fridge.
⭐ Then, melt the almond bark in the microwave until melted and smooth. Dip the chilled balls in the melted chocolate and place back on the parchment paper.
⭐ Finally, melt the white candy melts in the microwave and drizzle over the chocolate coated candies. Let them set and serve!
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make Martha Washington candies ahead of time?
You can make these up to a couple days ahead and store in a sealed container in the refrigerator. Serve chilled or allow to come to room temperature.
If you need to make them further in advance, they can be frozen (scroll down to ‘Storage’ section for directions).
What is the best way to coat Martha Washington balls?
We like to use a fork or slotted spoon to dip the balls and then drop them onto a parchment lined baking sheet to set.
What if I don’t like cherries or coconut?
The mixture of all the flavors is really quite delicious but if you aren’t a fan of the cherries or the coconut, you can easily leave one of them out.
Storage and leftovers
How to store Martha Washington candies?
These can be stored in an airtight container in the fridge for up to 5 days.
We do not recommend storing at room temperature.
Can you freeze these candies?
Yes, freeze the candy portion before dipping them in the chocolate. Then store them in an airtight container and freeze for up to two months. Dip them in the melted chocolate when ready to serve..
Tips and tricks
✅ Try toasting the pecans for added flavor!
✅ Use almonds or walnuts instead of pecans but make sure they are finely chopped.
✅ Top these with crushed nuts or sprinkles for an added design!
✅ Dip some of them in white chocolate and drizzle with brown chocolate for more variety.
✅ Put your melted chocolate in a heat safe dish so you can rewarm it if need be. Or try using your slow cooker!
Frequently asked questions
Can I use dark chocolate instead of semi-sweet or milk chocolate?
Yes, you can substitute dark chocolate for a richer flavor. Adjust the sweetness according to your preference.
Can I use fresh cherries instead of maraschino cherries?
While maraschino cherries provide a distinct flavor, you can experiment with fresh cherries if you prefer. Keep in mind that the texture and taste may vary.
How long does it take for the chocolate coating to set?
The chocolate coating typically takes 15 – 30 minutes to set at room temperature, depending on the ambient temperature of your kitchen. You can also place them in the refrigerator to speed up the process.
Can I use unsweetened shredded coconut instead of sweetened?
Sweetened shredded coconut adds a touch of sweetness to the candy. However, if you prefer a less sweet version, you can use unsweetened shredded coconut.
Can Martha Washington Candy be made gluten-free?
The main ingredients of Martha Washington Candy are naturally gluten-free. However, ensure that the specific brands of ingredients you use are certified gluten-free to avoid any potential cross-contamination.
What to eat with our Martha Washington candy recipe (serving suggestions)
These are the perfect addition to any dessert tray! Make them with some other delicious treats like peanut butter bark, buckeye balls, oreo truffles, and patriotic pretzels.
More yummy chocolate coated recipes
- Almond clusters
- Cake balls
- Peanut butter balls
- White chocolate covered oreos
- Halloween bat truffles
- Sponge candy
- Chocolate covered blueberries
Other awesome dessert recipes
- No bake oreo cheesecake
- Banana cake recipe
- Coca cola fudge
- Microwave peanut brittle
- Lofthouse cookies
- See all our homemade desserts!
Tools we love
- Silicone mats – Love these silicone mats, I never have to buy parchment paper anymore.
- Cookie scoop set – Makes getting the right amount every time so easy.
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How to Make Martha Washington Candy
Martha Washington Candy Recipe
Ingredients
- 1 cup unsalted butter softened to room temperature
- 4 cups powdered sugar
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon real vanilla extract
- 3 cups sweetened shredded coconut
- 2 cups chopped pecans
- 20 maraschino cherries chopped
- 16 ounces semi sweet chocolate (you can also use chocolate bark, chocolate chips, or chocolate candy melts)
- 4 ounces white chocolate (you can also use almond bark, white chocolate chips, or white candy melts)
Instructions
- In a large bowl, use an electric mixer to beat together butter, powdered sugar, sweetened condensed milk, and vanilla. Stir in the coconut, pecans, and cherries.
- Place the mixture in the refrigerator to chill for at least 30 minutes.
- Scoop the candy mixture and roll into a balls, placing each on a parchment or silpat lined tray. (We used a 1½ tablespoon cookie scoop). Place the finished tray of balls in the refrigerator to chill for at least 90 minutes.
- CHOCOLATE MELTING INSTRUCTIONS:Microwave: use a microwave safe bowl and heat chocolate in 20 second increments, stirring between heat cycles.Stovetop: melt chocolate over low heat, stirring constantly, remove from heat as soon as chocolate is melted; double boiler can be used if desired.Slow Cooker: add chocolate to oven safe dishes or a crock pot divider and place in slow cooker (mason jars work well for this); cover, set to low for 1 - 2 hours, stir before using. You can melt both at once using this method.
- Dip the balls in melted chocolate tapping off the excess chocolate and place back onto the parchment paper. Drizzle the white chocolate on top of the candies. Allow chocolate to set before serving.
Notes
Nutrition
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What a fun & delicious treat!! I love the name! And, I love the variations you can do too!
I have never heard of this before, so I just had to make it to see what it is….and I am in LOVE! thank you so much for sharing this amazing recipe!
Kids helped me in making these adorable Martha Washington candies. We had fun! They turned out sooooo delicious and delightful! Planning to make them again this Sunday for our fam day!
These are great. Making a batch for husband to take to office. People ask for recipe, and I have referred them to your site. Also love your Wendys’ chili and perfect baked chicken. Thanks for sharing so many great things and always easy to follow directions.