Divine Martha Washington Candies Recipe in 3 Simple Steps

Every Christmas, my grandmother’s kitchen would fill with the sweet scent of coconut and melting chocolate. That’s when I knew she was making her famous Martha Washington Candies – those irresistible little bites of coconut, pecans, and cherries cloaked in rich chocolate. She’d always say, “These aren’t just candies, honey, they’re little pieces of Southern history.” And she wasn’t wrong! These no-bake treats have been gracing holiday tables across the South for generations, and once you taste that perfect balance of chewy coconut and crunchy pecans with that chocolate shell… well, you’ll understand why they’ve stood the test of time.

Why You’ll Love These Martha Washington Candies

Oh, where do I even begin? These little gems are the kind of treat that makes people beg for the recipe after just one bite. Here’s why they’re absolutely magical:

• No oven required – Just mix, shape, chill, and dip. Perfect for when your kitchen feels like a sauna in the summer or when you’re short on time.
• Flavor fireworks – The sweet coconut, buttery pecans, and tangy cherries create this unbelievable harmony that makes your taste buds sing.
• Instant nostalgia – One bite and you’re transported to Grandma’s kitchen, no matter whose grandma it was!
• Foolproof fun – Even if you’re not a candy-making pro, these come together so easily. Just wait till you see how impressed everyone is when you bring these out!

Ingredients for Martha Washington Candies

Now, let’s talk ingredients – and I mean the good stuff! What makes these candies so special is their simplicity, but you’ve gotta use the right versions of each ingredient. Here’s exactly what you’ll need:

• 1 cup shredded coconut – Pack it firmly in the measuring cup, just like you would with brown sugar. The coconut’s the star here, so don’t skimp!
• 1 cup chopped pecans – I like mine chopped to about the size of small peas. Too big and they’ll make rolling tricky, too small and you lose that wonderful crunch.
• 1 cup maraschino cherries – Drain these babies well (I pat them dry with paper towels too) and chop ’em up. That pop of red makes every candy look like a little jewel.
• 1/2 cup sweetened condensed milk – The magical glue that holds everything together. Don’t even think about substitutes – this is non-negotiable!
• 1 tsp vanilla extract – Just a splash, but it makes all the difference. Use the real stuff, not that imitation vanilla.
• 1 lb chocolate for coating – Here’s where you can get creative. I usually use semi-sweet for that perfect balance, but milk chocolate makes it extra decadent, and dark chocolate adds sophistication. Just make sure it’s good quality – your taste buds will thank you.

Equipment You’ll Need

Okay, let’s gather our tools – and trust me, you probably already have most of this in your kitchen! Here’s what you’ll need to make these candies shine:

• A good mixing bowl – Medium-sized works best. I like using my favorite ceramic one because the sides are high enough to keep everything contained when I’m stirring.
• Parchment paper – Absolute must for lining your baking sheet. Wax paper can work in a pinch, but parchment’s non-stick magic is unbeatable.
• Baking sheet or tray – Any flat surface will do for chilling your candies. I’ve even used a large dinner plate when my baking sheets were occupied!
• Double boiler – Or make your own by placing a heatproof bowl over a pot of simmering water. This keeps your chocolate from scorching (been there, done that – not fun!).
• Fork or dipping tools – Grandma always used a simple dinner fork for dipping, but candy dipping tools work great too if you’ve got them.
• Measuring cups and spoons – Because eyeballing sweetened condensed milk never ends well (ask me how I know!).

That’s it! No fancy equipment needed – just these basics and you’re ready to make magic happen.

How to Make Martha Washington Candies

Alright, let’s get to the fun part – making these little bites of heaven! I’ll walk you through each step just like my grandma taught me. Don’t let the fancy name fool you – these candies are surprisingly simple to make. Just follow these steps, and you’ll be the star of your next cookie exchange or holiday party!

Step 1: Mix the Filling

First things first – grab that mixing bowl and let’s create the magic. Combine the shredded coconut, chopped pecans, and those beautiful chopped cherries. Now, here’s where it gets good – pour in that sweetened condensed milk and vanilla. Mix it all together with a sturdy spoon (or get in there with clean hands – sometimes that’s the best way!).

You’re looking for a texture that holds together when you squeeze it but isn’t too wet. If it seems dry, add a teaspoon more condensed milk. Too sticky? A sprinkle more coconut will fix that right up. The mixture should be like a thick cookie dough – easy to shape but not runny.

Step 2: Shape and Chill

Now for the fun part – rolling! Scoop about a tablespoon of the mixture and roll it between your palms to form a nice, neat ball. Pro tip: If the mixture sticks to your hands, lightly dampen them with water – works like a charm!

Line those beauties up on your parchment-lined baking sheet, leaving a little space between each one. Here’s the important part – pop them in the fridge for at least 30 minutes. I know, waiting is hard, but this chilling step is crucial! It firms up the centers so they won’t fall apart when you dip them in chocolate later.

Step 3: Coat in Chocolate

While your candies are chilling, melt your chocolate using a double boiler or microwave (if microwaving, do it in 30-second bursts and stir well each time). You want it smooth and glossy, not too thick or thin.

Now the moment we’ve been waiting for – the chocolate bath! Drop a chilled ball into the chocolate and use a fork to gently roll it around. Lift it out, let the excess chocolate drip off, then place it back on the parchment. If you’re feeling fancy, you can use the fork to make little swirls on top before the chocolate sets.

Let them sit until the chocolate hardens completely – about an hour at room temperature, or you can speed things up with 15 minutes in the fridge. Then comes the best part – taste testing your masterpiece!

Tips for Perfect Martha Washington Candies

After making these candies more times than I can count (and eating plenty of “test batches”), I’ve picked up some tricks that’ll take your Martha Washingtons from good to “oh-my-goodness-where-have-these-been-all-my-life” amazing. Here are my absolute must-know tips:

Dry those cherries like your candy depends on it – because it kinda does! After draining, I spread my chopped cherries on paper towels and gently press another towel on top. Any extra liquid makes the filling sticky and harder to work with. Learned this the hard way when my first batch turned into coconut-cherry soup!

Toast your pecans for next-level flavor – Just spread them on a baking sheet and pop them in a 350°F oven for 5-7 minutes until fragrant. Let them cool before chopping. This brings out their natural oils and adds this incredible depth that makes people ask, “What’s that amazing flavor?”

The sticky filling rescue plan – If your mixture feels too wet to shape, don’t panic! Add a tablespoon of coconut at a time until it holds together. Too dry? A teaspoon of extra condensed milk will fix it right up. The perfect consistency should roll easily without sticking to your hands.

Chocolate dipping secrets – Keep your melted chocolate at the right temperature (not too hot!) by working in small batches. If it starts to thicken, just reheat gently. And here’s my favorite trick – after dipping, tap the fork lightly on the edge of the bowl to remove excess chocolate. This gives you that perfect, even coating without puddles at the bottom.

The patience payoff – I know it’s tempting to skip the chilling step, but trust me, those 30 minutes make all the difference. Cold centers mean your chocolate sets faster and your candies keep their perfect round shape. Set a timer and use the wait to clean up – or sneak a taste of the filling (I won’t tell!).

Variations of Martha Washington Candies

Now, don’t get me wrong – the classic version is perfection. But sometimes you want to mix things up, or maybe you’re staring at an almost-empty pantry wondering “Can I make these work?” Here are my favorite twists that still keep the spirit of Martha Washington Candies alive:

Nutty alternatives: Out of pecans? Try toasted almonds for a different crunch, or walnuts if you like that slightly bitter edge. My cousin swears by macadamias for an ultra-buttery version (though she’s fancy like that).

Fruit swaps: Those red cherries are iconic, but dried cranberries add a lovely tartness, especially around the holidays. Chopped dried apricots bring a sunny sweetness that pairs beautifully with dark chocolate.

Coconut lovers unite: For extra coconut punch, toast half the shredded coconut before mixing it in. The toasty notes take these candies to a whole new level – just watch it doesn’t burn!

Chocolate adventures: While semi-sweet is traditional, I’ve had great success with white chocolate for a sweeter take, or even mixing in a bit of orange zest with dark chocolate for a citrusy surprise.

The beauty of these candies is how adaptable they are – as long as you keep that sweetened condensed milk as your binder, you can play around to your heart’s content. Just promise me one thing – save one of the classic version for comparison. You’ll want to remember where the magic started!

Serving and Storing Martha Washington Candies

Now, here’s the part where I share my hard-earned wisdom about keeping these precious candies at their absolute best. Because let’s be honest – when something tastes this good, you’ll want to enjoy every last bite at peak deliciousness!

The perfect way to serve them: I always let my Martha Washingtons sit at room temperature for about 10 minutes before serving. That slight softening makes the chocolate just melt in your mouth when you bite in. Arrange them on a pretty plate or in mini cupcake liners – that red cherry peeking through the chocolate makes them look almost too pretty to eat (almost!).

Storage secrets: These candies keep beautifully in an airtight container at room temperature. I layer them between sheets of parchment paper to prevent sticking. Grandma’s old cookie tin works perfectly if you’ve got one! They’ll stay fresh for up to 2 weeks this way… if they last that long in your house (they never do in mine).

Hot weather hack: If your kitchen gets warm, store them in the fridge to prevent the chocolate from getting soft. Just take them out 15 minutes before serving to bring them back to perfect eating temperature. The coconut stays wonderfully moist either way!

Freezing? Absolutely! These freeze like a dream for up to 3 months. Arrange them in a single layer on a baking sheet to freeze solid first, then transfer to an airtight container with parchment between layers. Thaw overnight in the fridge – they’ll taste just as fresh as the day you made them. I always stash a few in the freezer for surprise guests or sudden chocolate emergencies!

Nutritional Information

Now, I’ll be honest with you – we don’t make Martha Washington Candies because they’re health food! But if you’re curious about what’s in these little bites of joy, here’s the breakdown per candy (based on making about 24 from this recipe):

• Calories: 120
• Sugar: 10g
• Sodium: 15mg
• Fat: 8g (4g saturated, 3g unsaturated)
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 5mg

Remember, these nutritional values are estimates and vary based on ingredients used. The exact numbers change depending on your specific chocolate, how big you make your candies, and whether you use extra nuts or coconut. But let’s be real – when you’re enjoying one of these, you’re not counting grams, you’re counting smiles per bite!

Frequently Asked Questions

“Can I use unsweetened coconut instead of sweetened?”

Oh honey, I’ve tried both ways, and while you technically can use unsweetened, the candies will lose that signature Southern sweetness we all love. The sweetened coconut blends perfectly with the condensed milk to create that irresistible chewiness. If you must use unsweetened, you might want to add an extra tablespoon or two of condensed milk to compensate.

“How do I prevent my chocolate coating from cracking?”

This used to drive me nuts until I figured out the trick! Make sure your candy centers aren’t too cold when dipping – if they’ve been in the fridge more than an hour, let them sit out for 5-10 minutes first. Also, your melted chocolate should be warm but not hot (test a drop on your wrist – it should feel comfortable). And here’s my secret weapon: adding a teaspoon of coconut oil to the melted chocolate makes it more flexible when it sets!

“Can I make these dairy-free?”

I’ll be honest – it’s tough to replicate that perfect texture without sweetened condensed milk. But if you need dairy-free, try using coconut condensed milk (found in most health food stores). The flavor changes a bit, but it’s still delicious! Just know you might need to adjust the coconut quantity slightly since the coconut milk version can be thinner.

“Why do my candies keep falling apart when I dip them?”

Been there! Usually this means either: 1) Your mixture wasn’t chilled long enough (those 30 minutes are crucial!), 2) You didn’t drain the cherries well enough (sneaky extra moisture!), or 3) Your chocolate is too warm. Try chilling your shaped candies for 45 minutes next time, and make sure your chocolate is just warm enough to coat smoothly – not piping hot.

“How far in advance can I make these?”

They actually taste better after a day or two as the flavors meld! I’ve made them up to a week before an event (stored properly in an airtight container), and they’re still perfect. For longer storage, freeze them – they’ll keep beautifully for 3 months. Just remember to separate layers with parchment paper so they don’t stick together in the container.

Share Your Experience

You know what makes me happiest? Hearing how these Martha Washington Candies turn out in your kitchen! Did your family go crazy for them? Maybe you put your own spin on the recipe? Spill all the sweet details in the comments below – I read every single one (usually while nibbling on a candy or three).

Tell me about your “aha” moments – like when you discovered the perfect chocolate dipping technique or how your kids insisted on helping roll the coconut balls. Did these candies become part of your family traditions like they did in mine? I want to hear it all!

And if you hit any snags along the way, don’t be shy – share those too! Maybe your solution will help the next baker who comes along. We’re all in this delicious, chocolate-covered journey together.

Oh, and snap a photo if you can! There’s nothing quite like seeing those glossy chocolate domes with little flecks of red cherry peeking through. Your kitchen might not look like a Pinterest-perfect bakery (mine sure doesn’t!), but those homemade touches are what make these candies so special.

Can’t wait to hear your stories – now go enjoy your sweet creations (you’ve earned it)!

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