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Old-fashioned Martha Washington candy recipes are a timeless holiday favorite: featuring a creamy coconut pecan filling and maraschino cherries coated in rich chocolate. This easy no-bake dessert is perfect for Christmas trays, gifting, or whenever you’re craving a nostalgic bite of something sweet.
Why You’ll Love This Martha Washington Candy
- A festive, nostalgic treat for Christmas platters or holiday candy tins
- Rich coconut-cherry filling wrapped in smooth, melt-in-your-mouth chocolate
- Quick, no-bake recipe; ideal for busy holiday prep
- Easy to customize with different nuts, dried fruit, or chocolate flavors
- Make-ahead and freezer-friendly for stress-free gifting or parties
Ingredients Needed
- Unsalted butter – melted for easy mixing
- Powdered sugar (confectioners’ sugar)
- Vanilla extract – or substitute with almond extract for a nostalgic candy shop flavor
- Sweetened shredded coconut
- Sweetened condensed milk – creamy and binds the mixture (not to be confused with evaporated milk)
- Maraschino cherries – chopped; or use dried cherries or cranberries for a less sweet, slightly tart twist
- Pecans – or substitute with walnuts, hazelnuts, almonds, or omit for a nut-free version
- Chocolate melting wafers – easy to use; or try chocolate almond bark, chocolate chips + 1 teaspoon of shortening, or candy coating. Use milk, dark, or a white chocolate drizzle for variety
- Optional mix-ins – mini chocolate chips, dried fruit, or a pinch of sea salt for extra flavor
See the recipe card for full information on ingredients and quantities.
How to Make Martha Washington Candy
- Mix the filling: In a large bowl, combine melted butter and powdered sugar until smooth. Stir in vanilla, coconut, and condensed milk. Fold in the cherries and pecans until thick and sticky.
- Chill the mixture: Roll the filling into 1-inch balls and place on a parchment paper-lined baking sheet. Chill for about 30 minutes, or until firm.
- Dip in chocolate: Melt the chocolate until smooth (use microwave or top of a double boiler). Use a fork to dip each ball in melted chocolate, let excess drip off, then place back on the parchment-lined baking sheet.
- Pro Tip: If the chocolate begins to thicken while dipping, reheat in 15-second bursts in the microwave.
- Set and serve: Chill again until chocolate is firm, about 10–15 minutes. Serve immediately or store as directed below.
Frequently Asked Questions
How do I keep the chocolate coating from cracking?
Let the candy centers sit at room temperature for a few minutes before dipping. This prevents the chocolate from cracking due to extreme temperature differences. Once dipped, keep the candies still until the coating is fully set.
Why is my chocolate coating uneven?
After dipping, gently tap off any excess chocolate before placing the candies on parchment. This helps create a smooth, even coating.
Do I need to refrigerate Martha Washington candy?
Yes. The creamy filling is perishable, so store the candies in the refrigerator and only leave them out for short serving periods.
Make-Ahead, Storage & Freezing Tips
- Make-Ahead: Make up to 2 weeks in advance and store in the fridge. The flavors often get even better after a day or two of chilling.
- Store: Keep the candy balls in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment or wax paper to prevent sticking.
- Freeze: Store in a freezer-safe container for up to 3 months. Place parchment between layers and thaw in the fridge before serving.
More Easy No-Bake Dessert Recipes You’ll Love
- Lemon Raspberry Trifle – bright, fruity layers that refresh and impress
- Oreo Lasagna – creamy, chocolatey, and perfect for parties
- Eclair Cake – pudding-soft layers for a dreamy make-ahead treat
- Lemon Lush Dessert – citrusy and creamy with a nutty crust
- Chocolate Peanut Butter Dessert Cups – bite-sized treats with chocolate coating flair
If you’ve tried this Martha Washington Candy Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Martha Washington Candy
Serves — 36
Old-fashioned Martha Washington candy features a creamy coconut pecan filling coated in rich chocolate for an easy no-bake treat.
Prep Time 45 minutes
Cool Time 45 minutes
Total Time 1 hour 30 minutes
Ingredients
- 1½ sticks unsalted butter melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups shredded coconut sweetened
- 14 ounce (1 can) sweetened condensed milk
- 10 ounce (1 jar) maraschino cherries drained and chopped
- 1½ cups pecans chopped
- 16 ounces chocolate melting wafers
Instructions
- In a large mixing bowl, combine the melted butter and powdered sugar until smooth. Add in the vanilla extract and mix well.1½ sticks unsalted butter, 4 cups powdered sugar, 1 teaspoon vanilla extract
- Stir in the shredded coconut and sweetened condensed milk until evenly mixed.3 cups shredded coconut, 14 ounce (1 can) sweetened condensed milk
- Gently fold in the chopped maraschino cherries and pecans until everything is fully combined. The mixture should be thick and sticky.10 ounce (1 jar) maraschino cherries, 1½ cups pecans
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment or wax paper. Chill the balls in the refrigerator for about 30 minutes, or until firm.
- While the balls are chilling, melt the chocolate wafers according to the package instructions, either using a microwave or a double boiler. Stir until smooth.16 ounces chocolate melting wafers
- Remove the chilled balls from the refrigerator. Using a fork or dipping tool, carefully dip each ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
- Place the chocolate-coated candies back onto the parchment-lined baking sheet. Once all the candies are coated, chill them in the refrigerator until the chocolate is set, about 10-15 minutes.
- Serve the candies once the chocolate is firm. Store any leftovers in an airtight container.
Jenn’s Notes
Storage :
- Make-Ahead: Make up to 2 weeks in advance if stored in the fridge. The flavors often improve after chilling for a day or two.
- Store: Keep candies in an airtight container in the refrigerator for up to 2 weeks.
- Freeze: Freeze up to 3 months in a freezer-safe container with parchment between layers to prevent sticking.
- Pat cherries completely dry before adding to prevent extra moisture.
- Use a small cookie scoop for even-sized candies.
- Keep candies in a cool spot if serving at room temperature to prevent melting.
Nutrition Info
Calories: 228kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 86mg | Fiber: 1g | Sugar: 29g | Vitamin A: 153IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 0.3mg
So VERY sweet. Made my teeth hurt!
Martha Washington Candy is definitely a very sweet, old fashioned treat, so you’re not wrong. The filling has condensed milk and powdered sugar, which makes it rich and sweet. If you ever try it again, you can dip them in darker chocolate to balance things out a bit, but the center will still be naturally sweet. Let me know if you give that a try.
They’re delicious. It’s easy to put together and is affordable to make.
Such an oldie but goodie! So glad you enjoyed them!