Martha Washington Candy Recipe

If you’ve never tasted the delightful, rich, and nostalgic sweetness of the Martha Washington Candy Recipe, you’re in for a real treat! This classic candy combines creamy, buttery goodness with bursts of coconut, pecans, and bright cherries—all enrobed in silky smooth chocolate and finished with a delicate white chocolate drizzle. It’s the perfect nostalgic indulgence that brings together flavor, texture, and a little bit of holiday magic in every bite. Whether you’re making it for a festive gathering or simply to satisfy your sweet tooth, this recipe never fails to impress and delight.

Ingredients You’ll Need

These ingredients are wonderfully simple yet incredibly essential in creating the perfect Martha Washington Candy Recipe. Each one adds its own unique touch—whether it’s the creamy butter that offers richness, the shredded coconut providing chewiness, or the maraschino cherries giving a pop of color and sweetness. Here’s what you’ll need:

• 1 cup butter (softened): This ensures creaminess and helps bind the candy together smoothly.
• 4 cups powdered sugar: Sweetens and creates the signature melt-in-your-mouth texture.
• 1 can (14 ounces) sweetened condensed milk: Adds creamy sweetness and helps keep the mixture moist.
• 1 tsp vanilla extract: Brings warmth and depth of flavor to the candy base.
• 3 cups sweetened shredded coconut: Adds chewy texture and tropical sweetness.
• 2 cups pecans (chopped): For a nutty crunch that perfectly balances the sweetness.
• 20 maraschino cherries (chopped): Provides color and bursts of fruity flavor.
• 1 lb. chocolate almond bark: Gives a smooth, glossy chocolate coating that hardens beautifully.
• 1 cup white candy melts: Perfect for a pretty, contrasting drizzle finish.

How to Make Martha Washington Candy Recipe

Step 1: Mix the Base

Start by beating softened butter, powdered sugar, sweetened condensed milk, and vanilla extract in a large bowl using an electric mixer. This creates the luscious and creamy base that holds all the flavorful ingredients together.

Step 2: Stir in the Goodies

Next, fold in the shredded coconut, chopped pecans, and chopped maraschino cherries to the butter and sugar mixture. This is where the candy starts to take on its character, blending chewy, nutty, and fruity elements harmoniously.

Step 3: Chill the Dough

Pop the candy mixture in the refrigerator for about 30 minutes. Chilling firms it up slightly, making the next steps of shaping much easier and less messy.

Step 4: Scoop and Shape

Use a 1 ½ tablespoon scoop to portion out the chilled candy dough. Roll each portion into a neat ball with your hands and place them on trays lined with parchment paper. This shapes your candies and preps them for chilling.

Step 5: Chill Again

Place your tray of rolled candy balls back into the fridge for 2 hours or even overnight. This step is critical because it allows the candies to firm up completely before dipping into chocolate.

Step 6: Melt the Chocolate Almond Bark

Melt the chocolate almond bark in a microwave-safe bowl using 30-second intervals, stirring between each, until smooth and glossy. This silky chocolate will coat your candy balls perfectly.

Step 7: Dip the Candy Balls

Dip each chilled candy ball into the melted chocolate, ensuring it’s fully covered. Tap off any excess chocolate to avoid drips and carefully place the coated candies back on parchment paper.

Step 8: Melt the White Candy Melts

In a similar way, melt the white candy melts in 30-second increments in the microwave until smooth. This white chocolate will add a beautiful decorative touch.

Step 9: Drizzle with White Chocolate

Use a spoon or a piping bag to drizzle the melted white candy melts over the chocolate-coated candies. This finishing touch not only looks elegant but adds a subtle flavor contrast.

Step 10: Serve!

Once everything is set and the drizzles have hardened, your Martha Washington Candy is ready to be enjoyed. These candies are as charming on a dessert platter as they are wrapped up as sweet gifts.

How to Serve Martha Washington Candy Recipe

Garnishes

For an extra festive touch, garnish your Martha Washington Candy with a sprinkle of finely chopped pecans or a few whole maraschino cherries on top before the white chocolate drizzle hardens. This not only adds a charming look but reinforces the candy’s crunchy and fruity notes.

Side Dishes

Pair these rich candies alongside a warm cup of coffee, hot chocolate, or even a mellow herbal tea. The warmth of the drink provides a lovely contrast to the creamy, cool texture of the candy, making for a perfectly rounded treat experience.

Creative Ways to Present

Presentation can elevate even the simplest homemade treats. Arrange Martha Washington Candy in pretty holiday tins, decorative glass jars, or on a festive platter lined with doilies for sharing at parties. Wrapping individual pieces in colorful cellophane with ribbon also makes a charming edible gift for friends and family.

Make Ahead and Storage

Storing Leftovers

Your Martha Washington Candy can be stored in an airtight container at room temperature for up to one week. Make sure the container is sealed well to keep the candy fresh and prevent any unwanted moisture from softening the chocolate coating.

Freezing

If you want to keep this candy delicious for longer, freezing is a great option. Arrange the candies in a single layer on a tray and freeze until firm, then transfer to a sealed freezer-safe container or bag. They can last up to three months frozen. Thaw at room temperature before serving for best texture.

Reheating

There’s no need to reheat Martha Washington Candy since it’s best enjoyed cool and firm. However, if the candy becomes too hard after chilling or freezing, letting it sit at room temperature for about 15 minutes will ensure it’s perfectly chewy and pleasant to bite.

FAQs

Can I use different nuts instead of pecans?

Absolutely! Walnuts or almonds work beautifully as substitutes or complements to pecans, bringing their own unique crunch and flavor profiles to the Martha Washington Candy Recipe.

Do I have to use maraschino cherries?

While maraschino cherries add a traditional pop of color and sweetness, you can omit them or substitute with dried cherries or cranberries if you prefer a less sweet or more natural fruit element.

What is chocolate almond bark?

Chocolate almond bark is a type of candy coating that melts smoothly and hardens to a glossy finish. It’s often used in candy making for its ease of use and stability. You can find it in most craft or baking stores.

Can I make the candy balls smaller or larger?

Yes! Using a different sized scoop will simply change the candy’s size but not the flavors. Just remember, smaller candies will set faster when chilling and may require gentle handling during dipping.

How long does it take for the chocolate to set?

Typically, the dipped candies will set in about 20 to 30 minutes at room temperature, but placing them in the refrigerator can speed up the process and help the coating harden nicely.

Final Thoughts

The Martha Washington Candy Recipe is one of those timeless treats that feels like a sweet hug from the past. It’s simple to make, packed with texture and flavor, and absolutely crowd-pleasing. Whether for the holidays, a special occasion, or just because you deserve a little indulgence, I can’t recommend making these candies enough. Give it a try and watch how quickly they disappear!

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