There’s something utterly charming about the classic Martha Washington Candy Recipe. Its blend of chewy coconut, sweet cherries, crunchy pecans, and rich chocolate is like a little bite of nostalgia wrapped in every piece. Trust me, once you try making these at home, you’ll understand why they’re a holiday favorite and beyond.

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

I’m genuinely excited to share this recipe because it’s one of those homemade treats that never fails to impress, whether it’s for family gatherings or gifting. It’s easy enough for everyday bakers and decadent enough for candy lovers to swoon over.

Rich, nostalgic flavor: This candy combines coconut, cherries, pecans, and chocolate into a timeless, buttery bite.
Simple to make: No complicated candy thermometers or tricky techniques—just straightforward mixing and dipping.
Customizable texture: You can adjust nut and fruit ratios to match your preferences.
Perfect for gifting: These candies look beautiful wrapped up and hold up well when stored.

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 magic of the Martha Washington Candy Recipe comes from a few simple, quality ingredients that each play a vital role. From buttery richness to the sweet pop of cherries and a satin chocolate coating, every element has a purpose.

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: Melted butter adds that essential smooth richness that bakes, I’ve found, makes the candy tender without overwhelming sweetness.
Powdered sugar: Offers sweetness and helps bind the mixture without graininess.
Vanilla extract: Brings warmth and depth that highlights the buttery and sweet components.
Sweetened shredded coconut: Provides chew and body, balancing the smooth condensed milk.
Sweetened condensed milk: Acts as both sweetener and binder, lending the candy its creamy, sticky texture.
Maraschino cherries: When well-drained and chopped, these add bursts of floral, fruity sweetness that cut through the richness.
Chopped pecans: Their toasted crunch creates contrast and a nutty background that elevates every bite.
Chocolate melting wafers: They melt smoothly and harden with a nice sheen, perfect for candy coatings.

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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 tweaking the balance of fruit and nuts in the Martha Washington Candy Recipe depending on what’s on hand or the occasion. Don’t be afraid to make it your own—these candies are wonderfully forgiving!

Variation: Once, I swapped out pecans for chopped walnuts and added a hint of almond extract alongside vanilla—it gave the candy a lovely nutty complexity friends really enjoyed.
Dietary tweak: For a dairy-free version, try using vegan buttery spread and ensure your chocolate wafers are dairy-free.
Nut-free alternative: Omit the nuts and replace with toasted sunflower seeds for crunch if you need a nut allergy-friendly option.
Seasonal touch: Add a sprinkle of orange zest to the mixture for a bright, citrusy twist around the holidays.

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

Step 1: Mix your base ingredients carefully

Start by melting your unsalted butter gently—not too hot, just melted and warm to the touch. In a large bowl, whisk the melted butter together with powdered sugar until smooth and creamy. Add the vanilla extract and blend well. Getting this silky base perfect helps your candy set with the right texture.

Step 2: Fold in coconut and condensed milk

Next, stir in the shredded coconut and sweetened condensed milk. The mixture will start to get sticky and thick, which is exactly what you want. Make sure everything is evenly combined so each bite has that coconutty chew and creamy sweetness.

Step 3: Add cherries and nuts

Drain your maraschino cherries very well, then chop them finely. Adding too much moisture here can make it tricky to roll the candy later, so pat them dry if needed. Fold in the cherries and chopped pecans gently but thoroughly—this is where all those wonderful pops of flavor come from.

Step 4: Chill and shape the candies

Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet and chill in the fridge for about 30 minutes. The chill firms everything up, making the balls easier to dip without breaking apart.

Step 5: Melt and dip in chocolate

While the balls chill, melt your chocolate wafers either in the microwave with short bursts or over a double boiler, stirring often for a smooth finish. Once your candies are firm, dip them fully into the melted chocolate using a fork or dipping tool, letting excess drip off before setting back on parchment.

Step 6: Final chill and serve

Pop them back in the fridge until the chocolate sets firm, about 10-15 minutes. After that, your Martha Washington candies are ready to enjoy or package up as gifts. I love how they hold their shape but offer a delightfully chewy bite under that chocolate shell.

Top Tip

After making this recipe dozens of times, I’ve learned a few tricks that keep your Martha Washington Candy perfect every time. These tips helped me avoid common pitfalls and get a candy texture that’s just right—even if you’re new to candy-making.

Dry your cherries well: Excess moisture can make the mixture too soft and sticky, so give those cherries a good pat down.
Chill thoroughly before dipping: Cold candy balls hold together better when dipped, preventing your chocolate coating from cracking.
Use a fork or dipping tool: This helps coat each candy evenly and lets the excess chocolate drip off cleanly for a smooth finish.
Keep candies cool after coating: Store them in the fridge so chocolate stays shiny and firm, especially in warmer kitchens.

How to Serve Martha Washington Candy Recipe

Martha Washington Candy - Serving Suggestion

Garnishes

I usually keep these candies simple, but for a little extra charm, I sprinkle some finely chopped toasted pecans or a little flaked coconut on freshly dipped chocolates before they set. It adds a nice rustic look and a bit of texture that makes them feel extra special.

Side Dishes

These candies are so rich and sweet that I like to serve them alongside a strong cup of coffee or a lightly brewed tea. They also pair wonderfully with small bowls of fresh berries or roasted nuts for a balanced snack platter.

Creative Ways to Present

One holiday, I arranged mine in a festive box lined with parchment and tied with a satin ribbon—everyone loved the homemade touch. For parties, try placing them on pretty tiered trays or wrap individual candies in cellophane and tie them up for cute favors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, layering parchment paper between rows to keep everything neat and prevent sticking. They stay fresh and delicious for up to two weeks, which means you can enjoy them slowly without losing any of that original charm.

Freezing

Freezing these candies works well if you want to prepare far in advance. Just separate the layers with parchment and seal tightly in a freezer-safe container. When thawed, they retain their texture nicely, and I find thawing overnight in the fridge gives the best results.

Reheating

Since these are no-bake candies coated in chocolate, reheating isn’t really necessary. If the chocolate seems a bit firm after chilling, just leave them at room temperature for 10-15 minutes before serving to soften slightly.

Frequently Asked Questions:

What makes the Martha Washington Candy Recipe so special?

The candy’s unique combination of chewy coconut, sweet cherries, crunchy pecans, and smooth chocolate coating creates a delightful contrast in flavors and textures that’s hard to resist. It’s a nostalgic favorite that brings both richness and a touch of fruitiness.

Can I use different nuts or omit them?

Absolutely! While pecans add a traditional nutty crunch, you can substitute walnuts, almonds, or even seeds like sunflower for allergies. If you omit nuts entirely, the candy will be softer but still delicious. Just keep the other ratios the same.

How do I prevent the candy balls from falling apart when dipping in chocolate?

Chilling the candy balls thoroughly before dipping is key. Cold, firm balls hold together better under the warm chocolate coating and reduce the risk of cracking or breaking. Also, handle them gently using a fork or dipping tool.

What’s the best way to store Martha Washington candies?

Store them in an airtight container in the refrigerator with parchment paper between layers. This keeps them fresh, maintains the chocolate coating, and prevents sticking. They last up to two weeks when stored properly.

Final Thoughts

This Martha Washington Candy Recipe has been a delightful part of my kitchen life for years, bringing smiles and warm memories with every bite. I hope you find making it as rewarding and joyful as I do—it's the kind of treat you'll want to keep coming back to, whether as a homemade gift or a special indulgence. So grab your ingredients, roll up your sleeves, and enjoy every moment crafting these little bites of happiness!