Martha Washington Candy Recipe

Introduction

Martha Washington Candy is a nostalgic, rich treat packed with coconut, pecans, and cherries all coated in smooth chocolate. This no-bake candy is perfect for holiday gifting or satisfying your sweet tooth with a classic Southern favorite.

Ingredients

• 1 cup butter (softened)
• 4 cups powdered sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 tsp vanilla extract
• 3 cups sweetened shredded coconut
• 2 cups pecans (chopped)
• 20 maraschino cherries (chopped)
• 1 lb. chocolate almond bark
• 1 cup white candy melts

Instructions

1. Step 1: In a large bowl, use an electric mixer to beat together the softened butter, powdered sugar, sweetened condensed milk, and vanilla extract until well combined.
2. Step 2: Stir in the shredded coconut, chopped pecans, and chopped maraschino cherries until evenly mixed.
3. Step 3: Chill the candy mixture in the refrigerator for 30 minutes to firm up.
4. Step 4: Using a 1½ tablespoon scoop, portion out the dough and roll each scoop into a ball. Arrange the balls on a parchment-lined tray.
5. Step 5: Place the tray in the refrigerator for 2 hours, or up to overnight, to fully set.
6. Step 6: Melt the chocolate almond bark in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth and fully melted.
7. Step 7: Dip each candy ball into the melted chocolate, tapping off excess, then return to the parchment paper to set.
8. Step 8: Melt the white candy melts in a microwave-safe bowl in 30-second increments until smooth.
9. Step 9: Drizzle the melted white chocolate over the coated candies for a decorative finish.
10. Step 10: Allow the candies to fully set before serving.

Tips & Variations

• Use fresh pecans or toast them lightly for added flavor and crunch.
• Swap maraschino cherries for dried cherries or cranberries for a different taste.
• Try dark chocolate almond bark instead of regular for a richer coating.
• If you don’t have a scoop, use a tablespoon to portion and roll the candies evenly.

Storage

Store Martha Washington Candy in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze the candies in a sealed container for up to three months. To serve, allow refrigerated or frozen candies to come to room temperature for about 10-15 minutes. Avoid storing at room temperature to prevent melting and softening.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut?

Yes, you can substitute pecans with walnuts or almonds depending on your preference. Just make sure to chop them finely for easier mixing and coating.

Is it necessary to chill the mixture before coating?

Chilling the mixture helps it firm up, making it easier to scoop and roll into balls. It also ensures the candy holds its shape during dipping and prevents melting.

Martha Washington Candy Recipe

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★★★★★

4.9 from 130 reviews

• Author: Mariam
• Total Time: 2 hours 20 minutes
• Yield: About 40 candies 1x

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Description

Martha Washington Candy is a luscious, no-bake treat combining a rich blend of butter, powdered sugar, sweetened condensed milk, coconut, pecans, and maraschino cherries, all coated in smooth chocolate and finished with a drizzle of white candy melts. This classic confection offers a delightful mix of creamy, nutty, and fruity flavors, perfect for holiday gifting or indulgent snacking.

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Ingredients

Scale 1x2x3x

Filling

• 1 cup butter, softened
• 4 cups powdered sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 tsp vanilla extract
• 3 cups sweetened shredded coconut
• 2 cups pecans, chopped
• 20 maraschino cherries, chopped

Coating

• 1 lb. chocolate almond bark
• 1 cup white candy melts

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Instructions

1. Prepare the Candy Mixture: In a large bowl, use an electric mixer to beat together the softened butter, powdered sugar, sweetened condensed milk, and vanilla extract until smooth and fully combined.
2. Add Mix-Ins: Gently fold in the shredded coconut, chopped pecans, and chopped maraschino cherries until evenly distributed throughout the batter.
3. Chill the Dough: Cover the bowl and chill the mixture in the refrigerator for 30 minutes to firm up the dough for easier handling.
4. Shape the Candy Balls: Using a 1 ½ tablespoon scoop, portion out the dough and roll each portion into a smooth ball. Place the balls on a parchment-lined tray, spaced evenly.
5. Refrigerate the Candy Balls: Chill the shaped candy balls in the refrigerator for 2 hours or up to overnight to let them set completely.
6. Melt the Almond Bark: In a microwave-safe bowl, melt the chocolate almond bark in 30-second increments, stirring in between, until smooth and completely melted.
7. Coat the Candy Balls: Dip each candy ball into the melted almond bark, ensuring it is completely covered. Tap off any excess chocolate, then place them back on the parchment-lined tray.
8. Melt the White Candy Melts: In a separate microwave-safe bowl, melt the white candy melts in 30-second increments until smooth and creamy.
9. Decorate with White Chocolate: Drizzle the melted white candy melts over the coated candies using a spoon or piping bag to create decorative stripes or patterns.
10. Serve and Enjoy: Allow the candies to set completely before serving. Store any leftovers in an airtight container in the refrigerator.

Notes

• You can substitute the chocolate almond bark with high-quality chocolate chips if desired.
• For a festive look, use colored candy melts or add sprinkles while the coating is still wet.
• These candies can be stored for up to two weeks in a sealed container in the refrigerator.
• Make sure cherries are well-drained and chopped finely to avoid excess moisture in the dough.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Candy
• Method: No-Cook
• Cuisine: American

Keywords: Martha Washington Candy, no-bake candy, chocolate candy, holiday candy, coconut candy, pecan candy, maraschino cherries