October 21, 2023
Review RecipeMartha Washington Candy
If you are a fan of coconut, this Martha Washington candy recipe is a delightful sweet treat wrapped in a chocolate coating.
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Table of Contents
If you’ve never tried Martha Washington candy before, you’re in for a real treat. This classic candy is the perfect mix of chocolate and creamy coconut, and it’s always a hit among kids and adults alike.
Martha Washington Candy Ingredients
You’ll need:
- 1 cup of unsalted butter, softened
- 1 tablespoon of vanilla extract
- 1 (14-ounce) can of sweetened condensed milk
- 4 cups of powdered sugar
- 14 ounces of sweetened shredded coconut
- 10-ounce jar of maraschino cherries, drained and chopped
- 3 cups of pecans, chopped
- 6 cups of semi-sweet chocolate chips
- 4 tablespoons of shortening
Substitutions And Additions
NUTS: You can use raw or toasted pecans in this simple recipe. You can toast pecans in the oven at 300°F on a parchment-lined baking sheet for 6-8 minutes, keeping a close eye so that they don’t burn.
How To Make This Martha Washington Candy Recipe
OUR RECIPE DEVELOPER SAYS
This old-fashioned candy recipe makes close to 80 candies! You can definitely halve the recipe for a smaller quantity.
STEP ONE: In a large mixing bowl, beat together softened butter, vanilla, and sweetened condensed milk until the mixture is smooth and creamy.
STEP TWO: Add powdered sugar and beat until combined.
STEP THREE: Mix in the coconut, cherries, and pecans. Cover the bowl with plastic wrap and refrigerate the coconut-pecan filling for 1 to 2 hours to firm up the mixture.
STEP FOUR: Line two large sheet pans with parchment paper.
STEP FIVE: Use a 1½ tablespoon scoop or a melon baller to form balls from the chilled mixture.
You can roll the balls in the palms of your hands to make more even, uniform balls from the mixture.
PRO TIP:
If you are rolling the balls in your hands and you find that it is sticky work, cover your hands with a light dusting of powdered sugar to prevent the filling from sticking to you.
STEP SIX: Place the formed candy balls onto parchment paper and place the sheet pans back into the refrigerator.
PRO TIP:
The butter and large quantity of powdered sugar in the filling for these candies allow the filling to firm up quite a bit.
The filling still needs to be chilled before dipping to keep the balls intact until they are coated.
STEP SEVEN: Place the chocolate chips and shortening in a large, microwave-safe bowl.
You can also divide the chocolate chips and shortening in half and work on dipping half of the candies at a time.
PRO TIP:
The chocolate chips may be easier to melt and work with if you divide the chocolate/shortening mixture in half and work in batches.
You could also roll all the balls, but store half in the freezer and then dip half of them at a time. Three cups of chocolate chips will coat about 40 candies.
STEP EIGHT: Heat the chocolate in 30-second increments, stirring between each until the chips are mostly melted.
STEP NINE: Stop heating and continue stirring until the mixture is fully melted and smooth.
STEP TEN: Use a fork to dip balls and roll each candy ball in the melted chocolate chips.
Lift from the chocolate, tap to remove excess chocolate, and place back on the sheet of paper to set.
STEP ELEVEN: Continue dipping and setting all of the balls. Dipped chocolate balls can be placed back into the refrigerator to set quicker.
PRO TIP:
Reheat the melted chocolate coating for 15 seconds at a time if it begins to thicken too much for dipping.
The shortening in the chocolate mixture helps to make the chocolate more fluid for dipping.
It also keeps the set chocolate just a tad softer at room temperature than pure chocolate.
How To Serve
Easy candy recipes are always a welcome treat, especially as a gift. Try our Oreo truffles and homemade peanut butter cups for two more ways to share your creations.
These are ideal treats to add to a gift box of truffles, along with our white chocolate lemon truffles and buckeyes. Tie them with a pretty bow and give them to friends and family.
Or just simply enjoy this beloved confection recipe when you are craving a bit of sweetness.
MORE CHOCOLATE RECIPES
Storage
IN THE FRIDGE: Store these Martha Washington cherry candies in the refrigerator for 2 to 3 weeks in an airtight container.
IN THE FREEZER: This classic candy will stay fresh in the freezer in an airtight container for up to 3 months.
This old-fashioned Martha Washington candy is a rich mixture of buttery coconut, cherry, and pecan filling wrapped in a decadent candy coating. These little bites of heaven will be a hit whether you are sharing them or keeping them all to yourself.
Frequently Asked Questions
Why are they called Martha Washington candy?
These candies are named for the Martha Washington candies company that sold them during the 1920s. Most of the stores closed during the Great Depression, but the coconut candy remains a favorite confection.
Can I freeze this classic recipe?
You can freeze this candy in an airtight container for up to three months.
Can I use milk or dark chocolate chips for the coating in this recipe?
Any type of chocolate chip will work fine in this recipe.
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Martha Washington Candy
If you are a fan of coconut, this Martha Washington candy recipe is a delightful sweet treat wrapped in a chocolate coating.
Prep Time 45 minutes
Total Time 2 hours 45 minutes
Servings 80 candies
Ingredients
- 1 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 14 ounces sweetened condensed milk
- 4 cups powdered sugar
- 14 ounces sweetened shredded coconut
- 10 ounces maraschino cherries, drained and chopped
- 3 cups pecans, chopped
- 6 cups semi-sweet chocolate chips
- 4 tablespoons shortening
Instructions
- In a large mixing bowl, beat together softened butter, vanilla, and sweetened condensed milk until the mixture is smooth and creamy.
- Add the powdered sugar and beat until combined.
- Mix in the coconut, cherries, and pecans. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours to firm up the mixture.
- Line two large sheet pans with parchment paper.
- Use a 1½ tablespoon scoop or a melon baller to form balls from the chilled mixture. You can roll the balls in the palms of your hands to make more even, uniform balls from the mixture.
- Place the formed balls onto parchment paper and place the sheet pans back into the refrigerator.
- Place the chocolate chips and shortening in a large, microwave-safe bowl. You can also divide the chocolate chips and shortening in half and work on dipping one half of the candies at a time.
- Heat chocolate in 30-second increments, stirring between each until chips are mostly melted.
- Stop heating and continue stirring until the mixture is fully melted and smooth.
- Use a fork to dip and roll each candy ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place back on the sheet of paper to set.
- Continue dipping and setting all of the balls. Dipped candies can be placed back into the refrigerator to set more quickly.
Notes
- This old-fashioned candy recipe makes close to 80 candies! You can definitely halve the recipe for a smaller quantity.
- If you are rolling the balls in your hands and you find that it is sticky work, cover your hands with a light dusting of powdered sugar to prevent the filling from sticking to you.
- The butter and large quantity of powdered sugar in the filling for these candies allow the filling to firm up quite a bit. The filling still needs to be chilled before dipping to keep the balls intact until they are coated.
- The chocolate chips may be easier to melt and work with if you divide the chocolate/shortening mixture in half and work in batches. You could also roll all your balls, but store half in the freezer and then dip half of them at a time. Three cups of chocolate chips will coat about 40 candies.
- Reheat the melted chocolate coating for 15 seconds at a time if it begins to thicken too much for dipping. The shortening in the chocolate mixture helps to make the chocolate more fluid for dipping. It also keeps the set chocolate just a tad softer at room temperature than pure chocolate.
Nutrition
Calories: 16021kcal | Carbohydrates: 1612g | Protein: 139g | Fat: 1039g | Saturated Fat: 532g | Polyunsaturated Fat: 102g | Monounsaturated Fat: 330g | Trans Fat: 15g | Cholesterol: 688mg | Sodium: 1701mg | Potassium: 10294mg | Fiber: 142g | Sugar: 1377g | Vitamin A: 7566IU | Vitamin C: 16mg | Calcium: 2279mg | Iron: 86mg
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Comments
Gloria says
My grandma always loved these!
Gail Evans says
Great cooks love this 🙂
DonnaB says
Really loving your recipes!
lynn says
is there a replacement for coconuts. They look delicious
Katherine says
Hoping she replies, as I’m not a fan of coconut and would like to know a replacement as well.
Layne Kangas says
Hey, there – I’m not aware of a good substitute for the coconut in this recipe, sorry!
Ruth Covill says
I made these November 5/22 and they are excellent reminds me of cherry blossoms.I made 11 1/2 dozen out of one recipe.Will be a favourite for Christmas Baking along with Laura secord homemade chocolates.
Christine says
Can I use melted coconut oil instead of shortening? I don’t use shortening enough to buy a huge amount.
Jolynn johnson says
Yes! Unrefined organic is what I use. Gives it an even more coconut flavor!
Jolynn johnson says
Can I sub walnuts for pecans? I’m trying to get as close as the Sees candy ones!
Layne Kangas says
Hi, Jolynn – we haven’t tested that but I would assume it would work ok. Enjoy!
Tina Taylor says
How do you store these candies? Can you keep them on counter if it’s cool?
Layne Kangas says
Hi, Tina – here are the storage instructions:
IN THE FRIDGE: Store these Martha Washington cherry candies in the refrigerator for 2 to 3 weeks in an airtight container.
IN THE FREEZER: This classic candy will stay fresh in the freezer in an airtight container for up to 3 months.
Sandra says
I’m making these for Christmas for sure. I just wanted to thank you for having the wherewithal to make your recipes easy to read in dark print on a plain background, in a large font. I along with many have a sight problem and thoroughly enjoy coming to your site because I’m not having to strain my eyes and constantly fiddling around trying to make the print larger so I can try to read your blogs. You are a conscientious group and wanted to thank you all for making my day a bit easier. Happy Holidays 🍱 🇨🇦
Vicki says
I want to make this candy….sounds so yummy.
Can I substitute crisco baking sticks for the lard?
Layne Kangas says
Hi, Vicki – that should work! Enjoy!
Debbie says
Delicious! I love these😋
Tabitha l VanHorn says
Going to be making these
Gail Gormley says
this is awesome without the pecans
Maria E. Montellano-Molina says
Definitely am going to make this recipe for my sister!!!
Gabriela says
Could one substitute the cherries for other fruit? Berries, pineapple, etc?
Layne Kangas says
Hey, there – I think you could! Let me know what you end up trying, enjoy!
Amy M kelley says
I love this candy! It is fairly simple to make and if stored in the freezer, they last a long time.
Jane says
Made them last night.
Coconut dominants the flavor but they are good and it makes A LOT. Is there such a thing as cherry extract? If there is I would add that instead of vanilla extract.
April Robinson says
Hey there! Maybe late and you never see this but use Almond Extract. It has a kinda cherry taste. I used 2 tsp in mine. 🥰
Jill Brunke says
Can you freeze the Martha Washington candy after you dip in chocolate?
Layne Kangas says
Hi, Jill – yes, you can freeze them for up to three months, enjoy!