Martha Washington Candy Holiday has been a beloved Southern treat for generations, and for good reason! I remember my grandmother making these every December, the sweet scent of coconut, cherries, and chocolate filling her kitchen. It always felt like a special occasion when those little chocolate-dipped delights appeared. The combination of creamy filling, crunchy pecans, and sweet maraschino cherries is pure magic, making them the ultimate Martha Washington Christmas candy. If you’re looking for a nostalgic and utterly delicious holiday treat, you’ve come to the right place. Let’s get cooking!

You’re going to adore making and sharing this Martha Washington Candy Holiday confection! It’s not just a recipe; it’s an experience that brings joy and deliciousness to any celebration.

It’s incredibly simple to whip up, making it a perfect addition to your busy holiday baking schedule.
This easy Martha Washington Candy recipe uses common pantry staples, so you likely have most ingredients already.
The combination of sweet, creamy, and nutty flavors is irresistible.
You get that delightful homemade touch that store-bought candies just can’t replicate.
This homemade Martha Washington Candy recipe is perfect for gifting to friends, family, or colleagues.
It’s a festive and colorful treat that instantly adds a touch of holiday cheer to any dessert table.
The no-bake method means less time in the kitchen and more time enjoying the holidays.

Martha Washington Candy Ingredients

Gathering these Martha Washington Candy ingredients is the first step to creating your own batch of these festive sweets. The magic truly lies in the balance of textures and flavors these components bring together. I’ve found that using quality ingredients really makes a difference in the final taste and appearance of these beloved candies.

1 cup (2 sticks) butter, melted – This forms the creamy base of our filling.
1 pound powdered sugar – Essential for that smooth, melt-in-your-mouth texture.
1 tablespoon vanilla extract – Adds a warm, familiar aroma and depth of flavor.
14 ounces sweetened shredded coconut – Provides a wonderful chewy texture and tropical sweetness.
14 ounces sweetened condensed milk – This binds everything together and adds richness.
10 ounces maraschino cherries, drained and chopped – For that classic pop of color and fruity sweetness. Make sure they are well-drained!
3 cups finely chopped pecans – These add a delightful crunch and nutty flavor contrast.
16 ounces candy coating or melting wafers (milk, dark, or white chocolate) – Your choice for the luscious chocolate shell.
Optional: holiday sprinkles, crushed nuts, or extra coconut flakes for topping – For that extra festive flair!

Martha Washington Candy Holiday: 1 Blissful Bite - Martha Washington Candy Holiday - additional detail

How to Make Martha Washington Candy

Step 1: First, let’s get our oven ready. Preheat your oven to 350°F (175°C). This initial step is crucial for ensuring your candies set up properly later on.
Step 2: In a large mixing bowl, combine the melted butter, powdered sugar, and vanilla extract. Stir until the mixture is completely smooth and creamy. This forms the luscious base for our Martha Washington Candy Holiday confection.
Step 3: Now, fold in the shredded coconut and sweetened condensed milk. Mix these ingredients until they come together to form a thick, cohesive mass.
Step 4: Gently stir in the chopped maraschino cherries and the finely chopped pecans. Make sure they are evenly distributed throughout the mixture. This is where the classic flavors and textures of this Martha Washington Christmas candy really start to shine.
Step 5: Line a baking sheet with parchment paper. This makes cleanup a breeze and prevents sticking. Using a tablespoon, scoop out small portions of the candy mixture and carefully roll them into bite-sized balls. Place these balls onto the prepared baking sheet.
Step 6: Refrigerate these formed candy balls for at least 1 hour. You want them to become firm enough to handle easily without losing their shape. This chilling step is key to successfully dipping them in chocolate.
Step 7: Once the candy balls are firm, it’s time to melt your chocolate. Melt the candy coating or chocolate wafers according to the package directions until it’s smooth and glossy.
Step 8: Using a fork or a specialized dipping tool, carefully dip each chilled candy ball into the melted chocolate. Allow any excess chocolate to drip off before placing the coated candy back onto the parchment paper. This is a critical step in how to make Martha Washington Candy look so professional!
Step 9: If you’re adding toppings, do so now while the chocolate is still wet. Sprinkle each candy with holiday sprinkles, crushed nuts, or extra coconut flakes for that extra festive touch.
Step 10: Place the baking sheet with the coated candies back into the refrigerator for about 30 minutes, or until the chocolate coating is completely set and firm.

Pro Tips for the Best Martha Washington Candy

Elevating your homemade Martha Washington candies is all about a few key techniques. I’ve learned a few tricks over the years that really make these festive sweets stand out, ensuring they’re not just delicious but also beautifully presented.

Always drain your maraschino cherries thoroughly and pat them dry before chopping. Excess moisture can make the filling too soft and affect the chocolate coating.
Toasting your pecans briefly before chopping them brings out a richer, nuttier flavor that truly enhances the candy.
Ensure your candy balls are well-chilled before dipping. This prevents the filling from melting into the chocolate, giving you a clean, smooth coating.

What’s the secret to perfect Martha Washington Candy?

The secret to the best Martha Washington Candy recipe lies in the texture balance. Make sure your filling is thick enough before chilling, and don’t over-chop the pecans; you want some texture. Chilling the balls thoroughly before dipping is also crucial for a flawless finish.

Can I make Martha Washington Candy ahead of time?

Absolutely! You can prepare the filling and roll the balls up to 2-3 days in advance. Store them in an airtight container in the refrigerator. Dip them in chocolate just before serving or gifting to keep the coating looking its best.

How do I avoid common mistakes with Martha Washington Candy?

A common pitfall is a filling that’s too wet, leading to dipping issues. Ensure your cherries are well-drained and your pecans are finely chopped. Another mistake is not chilling the balls long enough, which results in a messy chocolate coating. Give them ample time to firm up!

Best Ways to Serve Martha Washington Candy Holiday

These delightful confections are more than just candy; they’re a celebration in every bite! They make a stunning addition to any holiday cookie platter, nestled amongst gingerbread and sugar cookies. For a truly memorable Martha Washington Candy holiday dessert, serve a few alongside a warm mug of spiced cider or a rich hot chocolate. They also pair beautifully with a slice of pecan pie or a slice of classic cheesecake, offering a burst of coconut, cherry, and chocolate flavor.

Nutrition Facts for Martha Washington Candy Holiday

When you’re enjoying these delightful Martha Washington candies holiday treats, it’s helpful to know what you’re indulging in. Each bite offers a satisfying mix of flavors and textures. These estimates help you understand the nutritional breakdown of this classic Southern confection.

Calories: 190 kcal
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1 g
Sugar: 17 g
Protein: 2 g
Sodium: 30 mg
Cholesterol: 15 mg

Nutritional values are estimates and may vary based on specific ingredients used, especially the type of chocolate coating and added toppings.

How to Store and Reheat Martha Washington Candy Holiday

Keeping these delightful Martha Washington candies holiday treats fresh ensures you can enjoy them long after they’re made. Proper storage is part of the enduring Martha Washington Candy traditions passed down through families. After your candies have fully set, let them come to room temperature for about 15-20 minutes before storing them.

For the best freshness, store your Martha Washington Candy holiday confections in an airtight container. I find that layering them between parchment paper prevents sticking and keeps the chocolate coating pristine. They’ll stay delicious in the refrigerator for up to 3-4 days. If you need to store them for longer, they freeze beautifully for up to 3 months. Just wrap them well in plastic wrap and then place them in a freezer-safe bag or container. To reheat, simply thaw them overnight in the refrigerator. For a quick refresh, you can gently warm them on a baking sheet at a very low oven temperature (around 200°F or 95°C) for just a few minutes, but be careful not to melt the chocolate!

Frequently Asked Questions About Martha Washington Candy Holiday

What are Martha Washington Candies?

Martha Washington Candies are a classic Southern confection known for their creamy, coconut-pecan-cherry filling and smooth chocolate coating. They’re a beloved treat, especially during the holiday season, offering a delightful mix of textures and sweet, fruity flavors. Many families have their own cherished version of this recipe.

What is the history behind Martha Washington Candy?

The exact Martha Washington Candy history is a bit fuzzy, with several Southern families claiming origin. However, they are widely believed to have gained popularity in the early to mid-20th century, named in honor of Martha Washington, the first First Lady. They became a staple of Southern holiday baking, embodying a sense of tradition and festive celebration. You can learn more about historical recipes at The Food History.

Can I make Martha Washington Candy without nuts?

Yes, absolutely! If you have nut allergies or simply prefer a nut-free treat, you can easily omit the pecans. For added texture, consider substituting the pecans with crispy rice cereal, crushed graham crackers, or even toasted unsweetened coconut flakes. This flexibility is part of why the Martha Washington Candy recipe is so popular. For more baking tips, check out King Arthur Baking’s ingredient substitution guide.

How do I get a smooth chocolate coating on my Martha Washington Candies?

Achieving a smooth, even chocolate coating is key. Ensure your candy balls are thoroughly chilled and firm before dipping. Melt your chocolate coating slowly and evenly, avoiding overheating. Using a dipping tool or fork helps manage excess chocolate. Work in small batches, keeping the remaining balls chilled, and allow the chocolate to set completely in a cool environment. For more on chocolate tempering and coating, see resources like Hershey’s Kitchens.

Variations of Martha Washington Candy You Can Try

While the classic Martha Washington Candy is divine, don’t be afraid to explore different Martha Washington Candy variations! These candies are wonderfully adaptable, allowing you to customize them to your taste or dietary needs. I love experimenting with different flavor profiles and textures to keep things exciting each year.

Dietary Adaptations: For a dairy-free version, use a plant-based butter substitute and dairy-free chocolate for coating. You can also find sugar-free powdered sugar and condensed milk alternatives to create a lower-sugar treat.
Flavor Boosts: Amp up the flavor by adding a teaspoon of rum extract or almond extract to the filling alongside the vanilla. You could also experiment with adding a pinch of cinnamon or cardamom for a warmer spice note.
Chocolate Shell Options: While milk chocolate is traditional, try using dark chocolate for a richer, less sweet coating, or white chocolate for a sweeter, creamy contrast. You can even swirl two types of melted chocolate together for a marbled effect.
Nut-Free Fun: If nuts aren’t your thing, or for allergy considerations, simply omit the pecans. Crispy rice cereal, crushed pretzels, or even finely chopped dried cranberries can add a delightful crunch and flavor complexity as part of these Martha Washington Candy variations.