Introduction

Martha Washington Candy is a nostalgic treat combining creamy, fruity, and nutty flavors, all coated in rich chocolate. This no-bake candy is perfect for holidays or whenever you crave something sweet and satisfying.

A close-up of a chocolate-covered round candy with a slightly rough texture, broken open to reveal three layers inside: a glossy dark brown chocolate shell on the outside, a creamy light pink center with visible small red cherry pieces, and bits of light brown nuts mixed within the pink layer. The candy is placed in a white pleated paper cup, resting on a white marbled surface scattered with white coconut flakes and a small piece of nut. Other similar chocolate candies, also in white paper cups, are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
1 tablespoon vanilla extract
1 14-ounce can sweetened condensed milk
4 cups powdered sugar
14 ounces sweetened shredded coconut
10 oz. jar maraschino cherries (drained and chopped)
3 cups pecans (chopped)
6 cups semi-sweet chocolate chips
4 tablespoons shortening

Instructions

Step 1: In a large mixing bowl, beat together softened butter, vanilla extract, and sweetened condensed milk until smooth and creamy.
Step 2: Add powdered sugar and continue beating until fully combined.
Step 3: Fold in shredded coconut, chopped maraschino cherries, and chopped pecans. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours to firm up the mixture.
Step 4: Line two large sheet pans with parchment paper for easy candy setting.
Step 5: Using a 1 ½ tablespoon scoop or melon baller, form balls from the chilled mixture. Roll the balls between your palms to make them smooth and even.
Step 6: Place the formed balls onto the parchment-lined sheet pans and return them to the refrigerator.
Step 7: In a large microwave-safe bowl, combine chocolate chips and shortening. You may divide the mixture in half to work in batches if preferred.
Step 8: Heat the chocolate mixture in 30-second increments, stirring well between each until the chips are mostly melted.
Step 9: Stop microwaving and continue stirring until the chocolate is fully melted and smooth.
Step 10: Use a fork to dip each candy ball into the melted chocolate, rolling to coat completely. Lift the fork and gently tap to remove excess chocolate.
Step 11: Place the coated candies back on the parchment paper to set. For faster setting, refrigerate the candies until firm.

Tips & Variations

For an extra crunch, lightly toast the pecans before mixing them in.
If you prefer, substitute the semi-sweet chocolate with milk or dark chocolate chips to suit your taste.
Chilling the mixture well before forming balls makes shaping much easier and cleaner.
Use a melon baller or small cookie scoop to keep candy sizes uniform.

Storage

Store Martha Washington Candy in an airtight container in the refrigerator for up to two weeks. To enjoy, let candies come to room temperature for a few minutes before serving. They can also be frozen for up to 3 months; thaw in the refrigerator before unwrapping.

How to Serve

A round chocolate-covered treat sits on a white paper cup on a white marbled surface, partially bitten to show three inside layers: a smooth, creamy pink layer with small dark chocolate bits, bright red cherry pieces, and small nut pieces adding texture. The chocolate coating has a slightly rough surface with some cracks where the inside is visible. In the blurred background, there are more similar chocolate treats on white paper cups. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Martha Washington Candy without cherries?

Yes, you can omit the maraschino cherries or substitute them with dried cranberries or raisins for a different flavor profile.

Is it necessary to use shortening when melting the chocolate?

The shortening helps the chocolate melt smoothly and creates a shiny finish, but you can omit it if preferred—just be careful to melt the chocolate gently to avoid burning.