Old-Fashioned Martha Washington Candy

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I’ve always had a soft spot for old-fashioned sweets, and nothing brings back sweet holiday nostalgia quite like a batch of Martha Washington Candy. This recipe has that vintage charm that reminds me of cozy winter kitchens, with chocolate-smeared fingers and the scent of coconut and vanilla lingering in the air. Whether it’s the creamy center, the crunch of the pecans, or the surprise bite of cherry tucked inside, every piece feels like a bite of childhood.

I make these every year during the holidays, but truthfully, they’re too good to limit to just one season. These little bites of heaven are the perfect mix of creamy, chewy, and crunchy, all wrapped in a smooth chocolate shell. If you’ve never tried making candy at home, this is the one to start with—it’s simple, no candy thermometer required, and delivers that wow factor every single time.

Why You’ll Love This Old-Fashioned Martha Washington Candy

This candy is a delightful combination of textures and flavors—creamy coconut, crunchy pecans, and sweet maraschino cherries, all enrobed in smooth chocolate. It’s easy to make in big batches, perfect for gift-giving or sharing at parties. Plus, it doesn’t require any complicated equipment or techniques, so it’s ideal for beginner candy makers.

What Kind of Chocolate Should I Use?

You’ll want to use good-quality melting chocolate or chocolate almond bark for the coating. Semi-sweet works well to balance the sweetness of the filling, but if you prefer milk chocolate or even dark chocolate, go for it! Just make sure the chocolate melts smoothly and sets with a nice snap.

Options for Substitutions

• No pecans? Swap in walnuts, almonds, or leave out the nuts entirely.
• Not a fan of cherries? You can use dried cranberries or skip the fruit center altogether.
• Prefer a lower-sugar option? Try using unsweetened shredded coconut and a sugar-free chocolate alternative.
• Don’t eat dairy? Use dairy-free sweetened condensed milk and vegan chocolate.

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Ingredients for This Old-Fashioned Martha Washington Candy

• Sweetened Condensed Milk: Acts as the rich, creamy binder for the filling.
• Powdered Sugar: Sweetens and firms up the texture of the candy center.
• Unsweetened Shredded Coconut: Adds chewiness and classic coconut flavor.
• Chopped Pecans: Offers a crunchy contrast to the creamy filling.
• Butter (softened): Adds smooth richness and helps blend the mixture.
• Vanilla Extract: Deepens the flavor with a warm, aromatic sweetness.
• Maraschino Cherries: Provide a colorful, sweet surprise in every bite.
• Melting Chocolate or Almond Bark: Used to coat the candies in a rich, smooth chocolate shell.

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Step 1: Prepare the Filling

In a large mixing bowl, combine the softened butter, sweetened condensed milk, and vanilla extract. Stir until fully combined and smooth.

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Step 2: Add the Dry Ingredients

Gradually mix in the powdered sugar, followed by the shredded coconut and chopped pecans. The mixture will be thick but should hold together well.

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Step 3: Chill the Mixture

Cover the bowl and refrigerate for at least 1 hour. This makes the mixture easier to handle and roll into balls.

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Step 4: Shape the Candy Balls

Using a spoon or small cookie scoop, portion out the chilled mixture and flatten slightly in your hand. Place a maraschino cherry in the center and roll into a ball, enclosing the cherry completely.

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Step 5: Freeze the Balls

Place the shaped balls on a parchment-lined baking sheet and freeze for 30 minutes. This helps them stay firm when dipping in chocolate.

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Step 6: Melt the Chocolate

Melt your chocolate or almond bark according to package instructions. Use a microwave or double boiler to ensure a smooth consistency.

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Step 7: Dip the Candy

Using a fork or dipping tool, dip each frozen candy ball into the melted chocolate, letting the excess drip off. Place the coated candies back onto parchment paper.

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Step 8: Let Them Set

Allow the chocolate to fully harden at room temperature or speed up the process by chilling in the fridge for 10–15 minutes.

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How Long to Prepare the Old-Fashioned Martha Washington Candy

Prep Time: Most of your time will be spent prepping the filling and shaping the candy balls. This typically takes about 30 to 40 minutes, depending on how quickly you work and whether you’re making a large batch.

Chill & Set Time: You’ll need an additional hour to chill the mixture before shaping, plus around 30 minutes in the freezer before dipping, and 15 minutes for the chocolate to set. So plan for around 2 hours total from start to finish, with much of that being inactive chill time.

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Tips for Perfect Old-Fashioned Martha Washington Candy

• Use room temperature butter for smooth blending with the condensed milk.
• Dry the cherries slightly with paper towels before using them to avoid extra moisture.
• Chill the filling well so the candy shapes hold together easily.
• Use a fork or dipping tool for smooth, even chocolate coating.
• Add sea salt flakes on top before the chocolate hardens for a sweet-salty kick.

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Watch Out for These Mistakes While Cooking

• Skipping the chilling steps can make the mixture too sticky to work with.
• Overloading with powdered sugar can dry out the texture.
• Using wet cherries will cause the filling to break apart or the chocolate to seize.
• Overheating the chocolate can make it grainy—melt gently in intervals.
• Leaving the candies out too long before dipping can make them soft and hard to coat.

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What to Serve With Old-Fashioned Martha Washington Candy?

1. Coffee or Espresso

The sweetness of the candy pairs beautifully with a rich, bold cup of coffee.

2. Vanilla Ice Cream

Serve the candy chilled alongside scoops of ice cream for a textural contrast.

3. Hot Chocolate

Perfect for winter—dip the candy into a warm mug for a gooey chocolate experience.

4. Cookie Platters

These candies add variety and elegance to any cookie or holiday dessert tray.

5. Fruit and Nut Boards

Include them as a sweet treat on a rustic snack or charcuterie board.

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Storage Instructions

Room Temperature: Store the candies in an airtight container at room temperature for up to 1 week, away from direct heat or sunlight.

Refrigerator: They’ll stay fresh in the fridge for up to 2–3 weeks. Place parchment between layers to avoid sticking.

Freezer: You can freeze them for up to 3 months. Wrap each piece in wax paper and store in a freezer-safe bag or container. Thaw in the fridge before serving.

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Estimated Nutrition (per piece)

• Calories: 180
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 5mg
• Sodium: 30mg
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 18g
• Protein: 2g

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Frequently Asked Questions

What if I don’t have almond bark?

You can use any good melting chocolate like chocolate chips or candy melts.

Can I make this ahead of time?

Absolutely. These candies actually taste better after a day or two when the flavors meld.

Are these candies gluten-free?

Yes, all the listed ingredients are naturally gluten-free. Just double-check your chocolate and add-ins.

Can I skip the cherries?

Yes, simply roll the filling into balls without placing a cherry inside. You can even press a pecan half on top.

How do I make them look uniform?

Use a cookie scoop to portion out the filling and chill it well before shaping.

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Conclusion

Old-Fashioned Martha Washington Candy brings together old-school charm and irresistible flavor in every bite. They’re perfect for gifting, sharing at celebrations, or keeping stashed away for your own indulgence. With their creamy coconut filling, nutty crunch, and cherry surprise, all wrapped in rich chocolate, these candies are bound to become a favorite in your homemade sweets collection.

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