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My Cherished Martha Washington Candy Recipe
This little piece of history has been in my recipe box for over 20 years. I remember making these sweet treats with my grandmother during the holidays watching her perfectly dip each piece in chocolate. Now my kitchen fills with the same wonderful aromas of coconut and chocolate every Christmas season as I carry on the tradition.
A Chocolate-Covered Treasure
What I adore about these candies is how they bring together so many delicious flavors and textures. The filling has this incredible buttery sweetness from the coconut bits of cherry peek through and those crunchy pecans make every bite interesting. I package them in pretty boxes for holiday gifts and my friends start asking about them as soon as December rolls around.
Round Up Your Ingredients
- Butter: 1 cup, unsalted and softened; provides a rich base for the filling.
- Vanilla Extract: 1 tbsp; enhances the flavor.
- Sweetened Condensed Milk: 1 (14-ounce) can; adds sweetness and creaminess.
- Powdered Sugar: 4 cups; sweetens and firms the filling.
- Shredded Coconut: 14 ounces, sweetened; adds texture and flavor.
- Maraschino Cherries: 10 ounces, drained and chopped; provide a burst of sweetness.
- Pecans: 3 cups, chopped; add crunch and nuttiness.
- Chocolate Chips: 6 cups, semi-sweet; for coating the candies.
- Shortening: 4 tbsp; helps make the chocolate coating smooth and easier to work with.
Let's Make Some Magic
- Prepare the Filling
- In a large bowl, beat butter, vanilla, and sweetened condensed milk until smooth. Add powdered sugar and mix until combined. Stir in coconut, cherries, and pecans. Cover and refrigerate for 1-2 hours to firm up.
- Shape the Balls
- Using a 1½ tablespoon scoop or melon baller, form balls from the chilled mixture. Roll between your hands for a uniform shape. Place on parchment-lined baking sheets and refrigerate.
- Melt the Chocolate
- Combine chocolate chips and shortening in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until melted and smooth.
- Dip the Candy
- Use a fork to dip each ball into the melted chocolate. Tap to remove excess chocolate and place back on parchment paper. Repeat for all candies, reheating the chocolate as needed.
- Set the Candy
- Let the candies set at room temperature or place them in the refrigerator to speed up the process. Store in an airtight container once set.
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Keep Your Candies Fresh
I learned from experience that these beauties stay fresh for weeks in the fridge. Just pop them in an airtight container mine usually last about 2-3 weeks if we can resist them that long. When I'm really planning ahead I make a big batch and freeze them. They thaw perfectly in the fridge overnight.
Make Them Your Own
While I love the classic recipe sometimes I play around with different nuts. Toasted pecans give an amazing flavor but walnuts work beautifully too. My daughter prefers milk chocolate coating so I often split the batch. For special occasions I drizzle white chocolate on top it makes them look so fancy. When I'm short on time I make a smaller batch just halve everything.
Common Questions
People often ask me about the name of these candies. The recipe comes from an old candy company from the 1920s that sadly closed during the Depression. But their legacy lives on in kitchens like mine where we still make their beloved treats. And yes you can absolutely freeze them they keep for months that way. I've tried all kinds of chocolate for coating milk dark semi-sweet they're all wonderful.
Frequently Asked Questions
- → Can I make a smaller batch of these candies?
- Yes, you can easily halve all the ingredients to make around 40 candies instead of 80. The technique and process remain the same, just with smaller quantities.
- → How do I prevent the filling from sticking to my hands?
- Lightly dust your hands with powdered sugar when rolling the balls. This prevents the filling mixture from sticking while helping you form uniform shapes.
- → What's the best way to manage the chocolate coating?
- Consider working in batches by dividing the chocolate and shortening mixture in half. Reheat the chocolate for 15 seconds if it thickens too much, and the shortening helps keep it fluid for dipping.
- → Why do I need to chill the filling?
- Chilling firms up the filling mixture, making it easier to form into balls and maintain shape during chocolate coating. The butter and powdered sugar help it set properly.
- → How should I store these candies?
- Store them in an airtight container. They can be kept at room temperature but will stay fresher longer if refrigerated. The shortening in the coating keeps it slightly soft even when chilled.