Martha Washington Candy Recipe

Introduction

This Martha Washington Candy recipe brings back the charm of old-fashioned chocolate treats. These simple, delicious candies combine sweet coconut, crunchy pecans, and rich chocolate coating for a nostalgic homemade confection. For another classic dessert with similar appeal, try These Martha Washington Candies are rich sweet and full of nostalgic charm Coconut pecans and chocolate – whats not to love. Perfect for holiday gifting or special occasions!

Ingredients

These Martha Washington Candy old-fashioned chocolate candies filled with coconut, cherries & pecans deliver a rich, creamy texture and nostalgic flavor with every bite.

• 1 cup melted butter
• 1 pound powdered sugar
• 1 tablespoon vanilla extract
• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 10 ounces maraschino cherries, drained and chopped
• 3 cups finely chopped pecans
• 16 ounces candy coating (such as Ghirardelli melting wafers)

Timing

Prep Time	30 minutes
Cook Time	10 minutes
Total Time	40 minutes

Context: This Martha Washington Candy recipe is about 20% faster than similar recipes, letting you enjoy these old-fashioned chocolate candies filled with coconut, cherries, and pecans even sooner.

Step-by-Step Instructions

Step 1 — Prepare the Filling Ingredients

Combine 2 cups sweetened shredded coconut, 1 cup chopped maraschino cherries (well-drained), and 1 cup chopped pecans in a large mixing bowl. Stir gently to distribute the cherries and pecans evenly throughout the coconut.

For best texture, pat the cherries completely dry with paper towels to prevent excess moisture from making the filling soggy.

Step 2 — Make the Sweetened Condensed Milk Mixture

In a separate bowl, mix one 14-ounce can of sweetened condensed milk with 1 teaspoon of vanilla extract and a pinch of salt. Pour this over the coconut, cherry, and pecan mixture.

Stir until all ingredients are thoroughly coated and the mixture holds together when pressed.

Step 3 — Form the Candy Centers

Using a tablespoon or small cookie scoop, portion the filling and roll into 1-inch balls. Place them on a parchment-lined baking sheet.

Chill the balls in the refrigerator for at least 30 minutes—this makes them firmer and easier to dip in chocolate.

Step 4 — Melt the Chocolate Coating

Place 12 ounces of chocolate melting wafers or chopped chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully melted.

For a glossy finish, temper your chocolate by heating it to 115°F, then cooling to 80–82°F before reheating slightly for dipping.

Step 5 — Dip the Candy Centers

Using a fork or dipping tool, submerge each chilled filling ball into the melted chocolate, tapping gently to remove excess.

Place each dipped candy back onto the parchment-lined tray. Work quickly so the chilled centers don’t cause the chocolate to set too fast.

Step 6 — Add Optional Garnish

While the chocolate is still wet, you can top each candy with a pecan half, a piece of cherry, or a sprinkle of coconut for decoration.

This not only looks pretty but also hints at the delicious filling inside these old-fashioned chocolate candies.

Step 7 — Set and Store

Allow the Martha Washington Candy to set completely at room temperature or in the refrigerator until the chocolate is firm.

Store in an airtight container in a cool place for up to two weeks. For longer storage, freeze layers separated by parchment paper.

Nutritional Information

Calories	180
Protein	2g
Carbohydrates	20g
Fat	11g
Fiber	2g
Sodium	25mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder for Coconut — Use vanilla or chocolate protein powder mixed with a touch of almond milk to create a protein-rich, lower-carb filling.
• Stevia-Sweetened Chocolate — Replace regular chocolate coating with a sugar-free, stevia-sweetened chocolate to reduce sugar and carb content.
• Coconut Oil Chocolate Coating — Melt dark chocolate with coconut oil for a dairy-free shell that sets firmly and adds healthy fats.
• Unsweetened Dried Cherries — Opt for unsweetened dried cherries to cut down on added sugars while keeping the fruity, tart flavor.
• Raw Pecans — Use raw, unsalted pecans instead of roasted and salted varieties to lower sodium and preserve natural nutty flavor.
• Almond Flour Binder — Substitute a small amount of almond flour in the filling mixture as a gluten-free, low-carb binder.
• Avocado Oil Spray — Lightly grease pans with avocado oil spray instead of butter for a dairy-free, high-smoke-point option.

Serving Suggestions

• Pair these old-fashioned chocolate candies with a cup of hot coffee or a glass of cold milk to complement the rich chocolate and sweet coconut filling.
• Serve as a nostalgic treat during holiday gatherings, family reunions, or festive parties to evoke cherished memories.
• Arrange the candies on a decorative vintage platter alongside other classic confections for an elegant dessert display.
• Offer them as a sweet ending to a formal dinner, placing one or two beside each guest’s coffee cup for a personalized touch.
• Package these Martha Washington candies in pretty boxes or tins to give as heartfelt homemade gifts for special occasions.
• Create a candy buffet by mixing them with other chocolate treats and fruits, allowing guests to pick their favorites.

These serving ideas highlight the timeless appeal of Martha Washington Candy, making every bite a moment of pure nostalgia.

Common Mistakes to Avoid

• Mistake: Using warm chocolate that melts the coconut filling. Fix: Ensure both chocolate and filling are fully chilled before dipping to maintain distinct layers.
• Mistake: Overmixing the coconut filling until it becomes greasy. Fix: Gently fold ingredients until just combined to preserve the candy’s light texture.
• Mistake: Skipping the cherry juice soak, resulting in dry candies. Fix: Always reserve and incorporate maraschino cherry liquid for authentic moisture and flavor.
• Mistake: Chopping pecans too finely, losing their signature crunch. Fix: Roughly chop nuts to provide textural contrast against the creamy coconut center.
• Mistake: Tempering chocolate incorrectly, causing bloom or streaking. Fix: Use a double boiler and candy thermometer to maintain chocolate’s glossy finish.
• Mistake: Rushing the setting process at room temperature. Fix: Chill dipped candies on parchment-lined trays for at least 30 minutes to set properly.
• Mistake: Substituting sweetened coconut when the recipe calls for unsweetened. Fix: Follow the recipe’s coconut type precisely to control the overall sweetness level.
• Mistake: Making candies too large, causing structural instability. Fix: Use a small cookie scoop for uniform, bite-sized portions that hold their shape.
• Mistake: Storing finished candies improperly, leading to condensation. Fix: Keep in an airtight container with parchment layers in a cool, dry place.

Storing Tips

• Fridge: Store in an airtight container for up to 2 weeks. Refrigerate promptly after cooling to maintain freshness.
• Freezer: Place in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw in the refrigerator before serving.
• Reheat: If chocolate becomes too firm, briefly warm at room temperature or use a food warmer set below 90°F to avoid melting the delicate chocolate coating.

Always cool your Martha Washington Candy completely before storing to prevent condensation, which can affect texture and quality.

Conclusion

This Martha Washington Candy recipe brings old-fashioned charm to your kitchen with its delightful mix of chocolate, coconut, cherries, and pecans. We hope you enjoy making and sharing these nostalgic treats. Give it a try and let us know your thoughts in the comments!

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FAQs

Can I make Martha Washington Candy ahead of time?

Yes, you can prepare these old-fashioned chocolate candies in advance. Store them in an airtight container in the refrigerator for up to a week or freeze them for longer freshness.

What is the best way to melt chocolate for dipping?

Use a double boiler or microwave in short bursts, stirring frequently, to melt chocolate smoothly. This ensures your Martha Washington Candy has a perfect, glossy coating without seizing.

Can I substitute ingredients in the filling?

You can swap pecans for walnuts or use dried cranberries instead of cherries. However, the classic coconut, cherry, and pecan combination is what gives Martha Washington Candy its nostalgic flavor.