There’s something truly nostalgic and irresistibly sweet about the Martha Washington Candy Recipe. This little homemade treat blends chewy coconut, tart cherries, crunchy pecans, and creamy chocolate into one perfect bite that always feels like a special occasion. Let me share why you might want to add this classic to your candy lineup.

A white plate with a pile of round chocolate balls on a white marbled surface. Each ball has a smooth dark brown chocolate layer outside. One ball is open at the top center, showing a creamy white inside mixed with small nut pieces and a bright red cherry piece. Around the plate, there are bright red cherries with stems. In the background, there is a glass jar with nuts and a small white bowl full of whole bright red cherries. 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

This Martha Washington Candy Recipe holds a special place in my heart because it’s not just about the flavors—it’s about the memories you make while crafting it. Each bite is a delightful mash-up of textures and tastes that feels homemade yet polished enough for gift-giving or holiday parties.

Classic Flavor Combo: The mix of coconut, cherries, pecans, and chocolate creates a truly balanced and irresistible treat.
Easy to Make: Despite its impressive look, the recipe is straightforward, perfect even for a candy-making beginner.
Perfect for Gifting: These candies wrap up beautifully in gift boxes or jars and always earn compliments.
Customizable: You can tweak nuts or chocolate types to suit your personal taste or dietary needs.

A close-up image shows several round chocolate-covered balls stacked on a white plate with a delicate cut-out edge. One ball is cut in half at the center of the frame, revealing the inside layers: a creamy white filling mixed with shredded coconut strands and bright red cherry pieces, along with small nut bits embedded near the outer dark chocolate shell. The smooth, shiny dark chocolate coating contrasts with the textured, moist filling inside. The background features a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Getting the ingredients right is key to nailing the Martha Washington Candy Recipe. Each plays a crucial role in texture and flavor, so I like shopping for quality basics that come together just right.

Flat lay of bright red chopped maraschino cherries, glossy dark chocolate melting wafers, rich golden melted butter, creamy white sweetened condensed milk in a small glass jar, fluffy sweetened shredded coconut, finely powdered white sugar, and coarsely chopped pecans, all beautifully arranged with contrast and texture placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted butter: Melted butter adds richness without overwhelming the other flavors; unsalted lets you control the seasoning.
Powdered sugar: Gives the candy its signature sweetness and helps bind everything smoothly.
Vanilla extract: A splash lifts all the flavors with a warm, fragrant note.
Sweetened shredded coconut: This brings chewy texture and tropical flair—don’t substitute with unsweetened unless you like tart candy.
Sweetened condensed milk: Acts as the glue holding the candy together while adding creamy sweetness.
Maraschino cherries: Chopped and drained well, they add that classic pop of bright, juicy flavor.
Pecans: Chopped for crunch and a buttery, nutty balance to the chewy candy.
Chocolate melting wafers: These are made for dipping—easy to melt, smooth to coat, and they harden with a lovely shine.

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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

One of the joys of making this Martha Washington Candy Recipe is how easy it is to personalize. I’ve tried swapping pecans for walnuts for a different crunch, and it’s still fantastic. You can also experiment with bittersweet chocolate instead of milk chocolate to make the candy a little less sweet.

Variation: I like adding a hint of almond extract along with vanilla for an extra layer of flavor that’s subtle but tasty.
Nut-free option: Try pumpkin seeds or toasted coconut flakes for crunch if you’re avoiding nuts.
Seasonal twist: Use dried cranberries instead of maraschino cherries around the holidays for a tart pop that feels festive.

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

Step 1: Mix Butter and Sugar Into a Smooth Base

Start by melting the unsalted butter—make sure it’s fully melted but not hot. Combine it with the powdered sugar in a large mixing bowl, stirring until silky smooth. Adding the vanilla now ensures it blends evenly throughout the candy.

Step 2: Fold in Coconut and Condensed Milk

Next, stir in the shredded coconut and sweetened condensed milk. The mixture will get thick and sticky—this is your candy base! Don’t rush the mixing here; you want an even coating of the condensed milk on the coconut.

Step 3: Add Cherries and Pecans Gently

Once your base is set, gently fold in the chopped maraschino cherries and pecans. Be careful not to smash the cherries too much; they should stay chunky for texture. At this point, your mixture will be thick and slightly sticky—perfect for rolling.

Step 4: Roll and Chill Your Candy Balls

Use your hands or a small cookie scoop to form 1-inch balls. Place them on a baking sheet lined with parchment paper, then pop the tray into the fridge for about 30 minutes. Chilling firms them up so they hold together when you dip them later.

Step 5: Melt Chocolate and Coat Each Candy

While the candies chill, melt your chocolate wafers according to package directions, either gently in the microwave or over a double boiler. Once melted and smooth, dip each candy ball into the chocolate. Hold it with a fork or dipping tool, letting any excess drip off before placing it back on the parchment.

Step 6: Final Chill and Serve

Once all your candies are coated, chill them again for about 10–15 minutes until the chocolate sets. Now they’re ready to be enjoyed! Store leftovers in an airtight container in the fridge to keep fresh.

Top Tip

From my experience with this Martha Washington Candy Recipe, a few key tips make all the difference between good and great candy. These little insights helped me perfect my batch and avoid sticking or wet spots.

Dry the Cherries Well: Pat your maraschino cherries completely dry with paper towels to avoid extra moisture that makes the balls too soft.
Use a Cookie Scoop: This helps maintain uniform ball sizes, so they melt evenly and look pretty when coated.
Temper Your Chocolate: If you have time, temper the chocolate wafers for a nice glossy finish and snap when bitten.
Don’t Skip Chilling: Cold candy balls dip easier without melting the chocolate, so be patient during refrigeration steps.

How to Serve Martha Washington Candy Recipe

Martha Washington Candy - Serving Suggestion

Garnishes

I love sprinkling a few finely chopped pecans or extra shredded coconut over the chocolate coating right after dipping. It adds a fun texture and makes each candy look extra inviting—especially if you’re serving them at a holiday party.

Side Dishes

These candies pair beautifully with a cup of strong coffee or a cozy mug of hot chocolate. If you want to serve a bigger spread, think fresh fruit or a cheese board—the candy’s richness balances savory and fresh flavors well.

Creative Ways to Present

For gift-giving, I wrap each candy in colorful foil or place them in mini cupcake liners inside a glass jar tied with a ribbon. They also look stunning arranged on a decorative platter, sprinkled with edible gold dust or sea salt for an elevated touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Martha Washington Candy in an airtight container in the fridge, where they stay fresh for up to two weeks. It’s easy to grab a few whenever a sweet craving hits, and chilling ensures they maintain that perfect firm texture.

Freezing

Freezing these candies works wonderfully for longer storage. I layer them between parchment paper in a freezer-safe container and freeze for up to three months. When ready, I let them thaw in the fridge to avoid any moisture buildup.

Reheating

No need to reheat Martha Washington Candy, but if the chocolate feels a bit dull after storage, letting them sit at room temperature for 15 minutes helps restore some softness without melting. Just avoid warmth that’s too high or you’ll lose that crisp coating.

Frequently Asked Questions:

Can I use different nuts in Martha Washington Candy Recipe?

Yes! While pecans are traditional and delicious, you can substitute walnuts, almonds, or even pistachios based on your preference or dietary needs. Just chop them so they mix well in the candy.

How do I prevent the candies from sticking together?

To avoid sticking, make sure you chill the candy balls thoroughly before dipping in chocolate. Once coated, store them in a single layer or separate layers with parchment paper in an airtight container.

Can I make this candy gluten-free?

Absolutely! This Martha Washington Candy Recipe is naturally gluten-free as it contains no wheat products. Just double-check that your chocolate wafers and any other packaged ingredients are labeled gluten-free.

How long does this candy last at room temperature?

Because of the chocolate coating and coconut mix, these candies are best stored in the refrigerator. At room temperature, they may soften or melt within a few hours, especially on warm days.

Final Thoughts

I can’t recommend the Martha Washington Candy Recipe enough when you want a homemade treat that’s truly special but still approachable. It’s a wonderful mix of textures and flavors that spark joy every time I make it. Trust me, once you try it, you’ll want to keep it as a holiday tradition or an anytime indulgence to brighten your day.