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Martha Washington Candy

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Martha Washington Candy is an easy to make old fashioned candy that is perfect for the holidays! Made with coconut, pecans and cherries, this easy candy recipe is ideal for gift giving and looks impressive on a cookie tray! A must make for Christmas!

Looking for more Christmas treats? Check out my Grinch Cookies, Chocolate Crinkle Cookies and Toffee recipes!

four candies sitting on small cupcake stand with red burlap beneath them. top candy is cut in half to show coconut and cherry intererior.

Old fashioned candies are the best! We love making these delicious, super easy candies for Christmas and Valentine’s Day. The filling is a combination of coconut, pecans and cherries and is unbelievably delicious.

One of my fondest Christmas traditions was eating insane amounts of candies at my Grandma’s each year on Christmas Eve. Everyone had their specialties and these Martha Washington Candies (or Martha Washingtons as we always called them) were my Aunt Rene’s contribution each year and the candy I looked forward to the most.

I have added these candies to my Christmas traditions and the whole family loves to gift and eat these special, easy to make candies.

white bowl full of martha washington candy with top candy broken in half. red cake stand can be seen in the background.

Martha Washington Candy Recipe

There’s absolutely nothing wrong with these delectable candies and everything right. Coconut, pecans, and maraschino cherries all wrapped up in a chocolate package…just for you.

This recipe yields roughly a million candies…or about that. I can easily get 5 dozen. My sister makes her’s about one quarter the size of mine since they are very rich. She’s also a lot skinnier than me. I may see a pattern here…

These candies are a great addition to your holiday celebrations and look impressive on a cookie or Christmas tray. Please, please, please do NOT just make these at Christmas though, they deserve to be enjoyed year round. Especially fantastic for Valentine’s Day!

More Christmas Candy Recipes

There is no better season than the holidays for sharing and giving yummy treats to friends and family! Here are some more of our favorites:

  1. Peanut Butter Fudge
  2. Peppermint Fudge
  3. Buttermilk Pecan Pralines
  4. Divinity Candy
  5. Homemade Gumdrops
  6. M&Ms Marshmallow Dream Bars
white bowl filled with martha washington candy coated in chocolate.

What You’ll Need

This Martha Washington Candy recipe is as easy as it gets and uses mostly pantry ingredients. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:

  • butter – melted so it incorporates easily.
  • powdered sugar
  • vanilla extract
  • shredded coconut – I use the sweetened kind.
  • sweetened condensed milk – make sure you are not picking up evaporated milk, they are very different.
  • maraschino cherries – the cherries need to be very well drained, chopped and then blotted dry.
  • chopped pecans – other nuts can be used in this recipe if you prefer.
  • candy coating – I recommend Ghirardelli melting wafers but any candy coating will work.

Save the juice from your maraschino cherry jar and make this amazing Cherry Frosting! It’s delicious!

How To Make Martha Washington Candy

These candies are so simple to make, you don’t even need a mixer! Let’s take a quick look at the steps:

  1. Combine all ingredients. Stir everything together in a large bowl with the exception of the candy coating.
  2. Chill. Refrigerate for at least two hours. 
  3. Make into balls. Form into balls and hill for 20 minutes.
  4. Dip into chocolate. Melt the chocolate and dip the balls into the chocolate. I use these dipping tools.
  5. Set up. Let the chocolate set up and harden either at room temperature or in the fridge.

I caved and bought these candy dipping tools which has made my life infinitely easier and my candies that much prettier. A must-buy if you’re a candy maker!

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Storage Information

Room Temperature or Refrigerator: Martha Washington Candy can be stored in an airtight container for up to 2 weeks.

To Freeze: Flash freeze balls for 20 minutes and then transfer to a freezer safe ziploc bag for up to 3 months. Thaw at room temperature or in refrigerator.

white bowl full of martha washington candy with top candy broken in half. red cake stand can be seen in the background.

More Christmas Candy Recipes

  1. Christmas Crack Recipe
  2. Toffee
  3. Chocolate Peanut Butter Balls with Rice Krispies
  4. Chocolate Pretzel Peanut Butter Balls
  5. Divinity Candy
  6. Maple Nut Fudge

How To Make Martha Washington Candy

four candies sitting on small cupcake stand with red burlap beneath them. top candy is cut in half to show coconut and cherry interior.
Print Pin
5 from 35 votes

Martha Washington Candies

Martha Washington Candy is an easy to make old fashioned candy that is perfect for the holidays! Made with coconut, pecans and cherries, this easy candy recipe is ideal for gift giving and looks impressive on a cookie tray! A must make for Christmas!
Course Dessert
Cuisine American
Keyword martha washington candy, martha washington candy recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 60
Calories 200kcal
Author Trish – Mom On Timeout

Ingredients

  • 1 cup butter melted
  • 1 pound powdered sugar
  • 1 tablespoon vanilla extract
  • 14 ounces shredded coconut sweetened
  • 14 ounces sweetened condensed milk
  • 10 ounces maraschino cherries drained and chopped
  • 3 cups finely chopped pecans
  • 16 ounces candy coating such as Ghirardelli melting wafers, Almond bark, etc.

Instructions

  • Chop cherries into small pieces and place on a paper towel so the liquid can be absorbed. Blot dry with additional paper towels.
    10 ounces maraschino cherries
  • Combine all ingredients except for candy coating in a large bowl.
    1 cup butter, 1 pound powdered sugar, 1 tablespoon vanilla extract, 14 ounces shredded coconut, 14 ounces sweetened condensed milk, 10 ounces maraschino cherries, 3 cups finely chopped pecans
  • Refrigerate for at least two hours. The colder the filling is the quicker the chocolate will set up.
  • Form into balls about the size of a walnut or about 1 inch in size. Refrigerate balls for 20 minutes.
  • Line baking sheet with parchment paper. Melt candy melts according to package directions.
  • Dip balls into chocolate, (I use these dipping tools) tap off excess, and place on lined baking sheet to set up. Get off as much chocolate as you can otherwise it will pool at the bottom of the candy and you'll have to trim it off.
  • Repeat until all balls are covered in chocolate.
  • Store candies in airtight container at room temperature for up to 2 weeks.

Video

Notes

Storage Information: Store candies in airtight container at room temperature for up to 2 weeks.

Nutrition

Calories: 200kcal | Carbohydrates: 22g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 55mg | Potassium: 71mg | Sugar: 21g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.3mg

Originally published December 8, 2014.

Comments

  1. Donna says

    Trish, My favorite See’s candy is Mayfair which looks very much like your recipe. Got to try this!
    I would like to use chocolate chips. Have you ever used a little wax for the chocolate. Seems like my aunts did with dipping. They have all passed now, so can’t ask them.

    Reply

  6. Alicia says

    My mom used to make these after we got the recipe from my piano teacher. Never had a name for them…so glad to see the recipe again! Would they be as good if I cut the recipe in half?

    Reply

  11. Sarah @ SnixyKitchen says

    I love the idea of coming up with little tiny memory traditions of sorts for your kids to remember as they get older – just like you associate these with your aunt! These sound rich and delicious! (PS. 10 dozen!? You must have some very happy friends and family recipients;)

    Reply

  12. MaryB says

    These look great. Have pecan allergies here (as well as walnut). Do you think almonds or peanuts would be okay with the flavor profile or would you just leave the nuts out completely? Have you ever made these with dark chocolate? I think it would be delicious!

    Reply
5 from 35 votes (30 ratings without comment)

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