There’s something absolutely delightful about the **Martha Washington Candy Recipe**—the perfect blend of coconut, cherries, and chocolate that just melts in your mouth. I love making this treat around the holidays because it feels nostalgic yet special, and trust me, once you try it, you’ll see why it’s worth every minute in the kitchen.

A white plate with decorative cut edges holds a pile of round chocolate balls, each coated in smooth dark chocolate. One ball is broken open on top, showing a creamy white filling mixed with small bits of nuts and a bright red cherry piece in the middle. Garnishing the plate are three whole bright red cherries with stems. The plate sits on a white marbled surface with a light blue and white checkered cloth and a jar of pecans nearby in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Martha Washington Candy Recipe
Top Tip
How to Serve Martha Washington Candy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Martha Washington Candy Recipe

Why You'll Love This Recipe

Every time I make the Martha Washington Candy Recipe, it brings back memories of family gatherings and sweet indulgences. It’s one of those recipes that doesn’t just taste great but feels like a little celebration in every bite. The balance of flavors and textures is just spot-on!

Perfect Texture: The chewy coconut mixed with crunchy pecans and smooth chocolate creates a candy that’s never boring to eat.
Simple Prep: Despite how fancy it tastes, the recipe is straightforward and perfect for even beginner candy makers.
Customizable: You can easily tweak the mix-ins or the chocolate coating to match your favorite flavors.
Great Gift Idea: These candies hold up well, making them ideal for sharing with friends and family during special occasions.

The image shows several round chocolate-covered candies on a white plate with a subtle design. One candy is cut in half in the center, revealing three layers inside: a creamy white coconut layer with a soft texture on the outside, bright red cherry pieces mixed in the middle, and small nut pieces embedded throughout. The shiny dark brown chocolate shells are thick and smooth with a few small cracks. The background and surface are white marble. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Martha Washington Candy Recipe come together to create layers of flavor and texture without needing any complex methods. Each component plays a key role, so picking good quality ingredients really pays off.

Flat lay of glossy maraschino cherries chopped into pieces, sweetened shredded coconut in a neat pile, a smooth pool of sweetened condensed milk, rich melted chocolate wafers with a shiny surface, a small heap of chopped pecans showing textured detail, sticks of golden melted butter glistening softly, and a mound of fine powdered sugar dusted lightly, arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted butter: Using unsalted butter lets you control the saltiness and ensures the candy isn’t overly salty.
Powdered sugar: It dissolves smoothly into the butter, making the base sweet and creamy.
Vanilla extract: Adds warmth and depth, pulling all the flavors together beautifully.
Sweetened shredded coconut: The star of the candy, it gives that chewy, tropical texture you’ll notice in every bite.
Sweetened condensed milk: Helps bind everything together with its rich sweetness and creamy consistency.
Maraschino cherries: Provide pops of fruity sweetness without overwhelming the other flavors.
Pecans: Give a nutty crunch that contrasts nicely with the softer textures.
Chocolate melting wafers: Perfect for a smooth, glossy coating – choose a quality chocolate for the best results.

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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.

Make It Your Way

I love how flexible the Martha Washington Candy Recipe is. Sometimes, I swap pecans for walnuts or add a little orange zest for a citrus twist. Feel free to make it suit your taste, whether you want it extra nutty or a little more fruity.

Variation: I once replaced the maraschino cherries with dried cranberries and loved the tart surprise it added. It’s a lovely seasonal tweak!
Dietary tweak: For a dairy-free version, try coconut oil instead of butter and make sure your chocolate wafers are dairy-free.
Chocolate options: Dark chocolate works beautifully here if you want a richer bite—just make sure the chocolate melts smoothly.

Step-by-Step: How I Make Martha Washington Candy Recipe

Step 1: Whisk Butter and Sugar Until Smooth

Start by melting the butter and then whisk it together with powdered sugar until you get a nice smooth mixture. This is the base of your candy, so make sure there are no lumps — it’ll make the final texture silky. Adding the vanilla extract here is essential; it gives the whole candy a lovely aromatic hint.

Step 2: Mix in Coconut and Condensed Milk

Next, stir in the shredded coconut and sweetened condensed milk. The mixture will start to thicken and become sticky — this is exactly what you want. The coconut lends that signature chewiness, while the condensed milk adds sweetness and moisture that holds everything together.

Step 3: Fold in Cherries and Pecans

Gently fold in the chopped maraschino cherries and pecans. Pro tip: drain and pat the cherries dry before adding them so you don’t end up with a watery mixture. The pecans add crunch, but you can swap them out if you want a different nut or even no nuts at all.

Step 4: Shape and Chill the Candy Balls

Use a small cookie scoop or your hands to roll the mixture into 1-inch balls. Place them on a lined baking sheet, then pop them into the fridge for about 30 minutes. Chilling firms them up, making the next step with chocolate much easier.

Step 5: Dip in Melted Chocolate

While the balls chill, melt your chocolate wafers carefully according to package directions — I prefer the microwave method with short bursts, stirring often for a silky finish. Dip each candy ball using a fork or dipping tool, letting the excess chocolate drip off before laying them back on parchment.

Step 6: Chill Until Set and Enjoy

Pop the chocolate-dipped candies back in the fridge for 10–15 minutes to let the chocolate harden. When they’re firm, you’re all set! These candies make for a beautiful treat and can be stored in the fridge for up to two weeks.

Top Tip

This Martha Washington Candy Recipe might look intimidating, but a few little tricks I’ve learned save you from common pitfalls and guarantee success every time.

Dry Your Cherries Well: Patting maraschino cherries completely dry before adding them to your mixture prevents the candies from becoming soggy.
Use a Cookie Scoop: This keeps your candy balls uniform in size, which means they’ll chill and set evenly.
Low and Slow Chocolate Melting: Whether microwave or double boiler, take your time melting chocolate to avoid burning or seizing.
Keep Them Cool: If serving at room temperature, place the candies in a cool spot to prevent the chocolate from melting too quickly.

How to Serve Martha Washington Candy Recipe

Martha Washington Candy - Serving Suggestion

Garnishes

I like to sprinkle a few chopped pecans on top of the candies right after dipping them in chocolate for an extra nutty crunch and a pretty finish. A tiny dusting of cocoa powder or powdered sugar can add a touch of elegance if you’re gifting them.

Side Dishes

These candies pair wonderfully with a cup of rich coffee or a hot toddy in the winter. They’re also fantastic alongside a cheese board featuring mild cheeses and fresh fruit, balancing sweet and savory.

Creative Ways to Present

For holiday gatherings, I arrange the Martha Washington candies in festive mini cupcake liners or stack them in a pretty tin lined with parchment. They also look charming when tied in a small box with a ribbon as homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they stay fresh and delicious for up to two weeks. This recipe actually tastes better after a day or two when the flavors have time to meld, so don’t hesitate to make them ahead.

Freezing

Freezing works great for extending shelf life. I separate layers with parchment paper and use freezer-safe containers. When I want some, I thaw them in the fridge overnight, and they maintain their texture and flavor beautifully.

Reheating

These candies don’t really need reheating, but if you want a slightly softer bite, let them sit at room temperature for about 10–15 minutes. Avoid microwaving, or the chocolate might sweat.

Frequently Asked Questions:

What is Martha Washington Candy?

Martha Washington Candy is a traditional homemade candy featuring a chewy coconut and cherry mixture coated in chocolate. It’s named after the wife of George Washington and was popularized as a festive treat during holiday seasons.

Can I use different nuts in this candy?

Yes! While pecans are traditional and give a nice flavor, you can substitute walnuts, almonds, or even leave out nuts entirely if you prefer or have allergies. Just be sure to chop nuts finely for even texture.

How long do Martha Washington Candies last?

Stored in an airtight container in the refrigerator, these candies last up to two weeks. They can also be frozen for up to three months if kept properly wrapped and separated with parchment paper.

Can I make this candy ahead of time?

Absolutely! Martha Washington Candy actually tastes better when made a day or two in advance, allowing the flavors to meld. Just keep them refrigerated until ready to serve.

Final Thoughts

Making the Martha Washington Candy Recipe has become one of my favorite kitchen rituals because it’s simple, nostalgic, and incredibly rewarding. I hope you’ll give it a try—not just for the delicious results—but because it’s the kind of treat that brings people together. Once you taste these, I have a feeling they’ll become a classic in your recipe box too.