Creamy, nut-studded, and dipped in rich chocolate, Martha Washington Candy is the kind of nostalgic treat that melts hearts and brings everyone to the kitchen. This no-bake candy combines buttery sweetness, toasted pecans, and a hint of coconut for texture, all wrapped in a smooth chocolate shell. Fun fact: these candies are often made during the holidays and are perfect for gift boxes or a party platter. If you love old-fashioned confections with modern convenience, this recipe is for you.
This version is simple, quick to prepare, and totally family-friendly — kids can help roll the balls, and adults enjoy the dipping. If you want to see a classic take on the candy that inspired this post, check out the original Martha Washington Candy for more background and variations. Compared to a more elaborate candy like a layered truffle, these are faster and just as satisfying. Ready to make something delicious? Let’s get started!
What is Martha Washington Candy?
Ever wondered who Martha Washington was and why candy bears her name? Is it because she had a sweet tooth or simply because folks back then loved naming comforts after beloved figures? The truth is a little fuzzy and a lot charming. These candies are a vintage American confection — buttery, nutty, and often coconut-forward — wrapped in chocolate. And if you believe the old adage that “the way to a man’s heart is through his stomach,” then Martha Washington Candy might be the quickest route to everyone’s affection at your next gathering. Give them a try and see which family member claims them first!
Why You’ll Love This:
- Classic, melt-in-your-mouth texture: The creamy interior with crunchy pecans and chewy coconut gives every bite a delightful contrast.
- Budget-friendly and homemade: Making these at home costs far less than store-bought truffles or boxed candies, and you control the quality of ingredients.
- Versatile flavor boosters: Add chopped maraschino cherries for a fruity twist, or toast the pecans for a deeper nutty aroma.
These candies balance sweetness, texture, and convenience in one treat. If you’re curious how these compare to lighter dessert options, pair them with something airy like a cotton candy cake at a celebration — the contrast is heavenly. Go ahead — make a batch and treat your household to a timeless sweet.
How to Make:
Quick Overview
This recipe is easy, requires no baking, and yields candies with a creamy center and a crisp chocolate coating. Preparation is mostly mixing and rolling, with a short chilling step to firm the centers for dipping. Expect about 15 minutes of active prep and roughly 2.5 hours total including chilling.
- Simplicity of preparation: no oven, straightforward steps
- Taste and texture: smooth, sweet filling with crunchy pecans and coconut
- Standout element: the rich chocolate shell that snaps when bitten
Preparation time: 15 minutes
Chilling time: 2 hours (or 30 minutes in the freezer)
Total time: approx. 2 hours 15 minutes
Ingredients
- 2 lbs. (32 oz.) confectioners’ sugar
- 1/2 cup butter, softened (room temperature)
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups finely chopped pecans (toasted if desired)
- 2 cups shredded coconut (sweetened or unsweetened, as preferred)
- 1 (10 oz.) jar maraschino cherries, chopped (optional; drained and patted dry)
- 1 (12 oz.) package semi-sweet chocolate chips
- 2 tsp shortening (such as Crisco) — helps the chocolate melt smooth
Directions
- In a large mixing bowl, cream together the softened butter, sweetened condensed milk, and vanilla extract until smooth and uniform.
- Gradually mix in the confectioners’ sugar, stirring until the mixture comes together into a thick, slightly sticky dough.
- Fold in the finely chopped pecans and shredded coconut. If using, gently fold in the chopped and well-drained maraschino cherries.
- Using a small cookie scoop or a tablespoon, portion out the mixture and roll into 1-inch balls with lightly floured or powdered-sugar dusted hands to prevent sticking. Place each ball on a wax paper-lined baking sheet.
- Freeze the balls for 30 minutes or refrigerate for 2 hours to help them stay firm during dipping.
- Set up a double boiler or place a heatproof bowl over simmering water. Add the semi-sweet chocolate chips and shortening, stirring frequently until the chocolate becomes smooth and glossy.
- Remove the chilled filling balls from the freezer or fridge. Using a dipping fork or regular fork, lower each ball into the melted chocolate, coating fully. Tap the fork on the edge of the bowl to let excess chocolate drip off and place the coated candy back onto the wax paper.
- Chill the dipped candies in the refrigerator for about 15 minutes, or until the chocolate is set. Store in a sealed container in the fridge for up to two weeks or freeze for longer storage.
What to Serve With:
- Hot beverages: Serve with freshly brewed coffee, strong black tea, or a creamy hot chocolate to balance the sweetness.
- Cheese plate pairing: A mild, creamy cheese like Brie pairs surprisingly well alongside these candies for a dessert board.
- Fruit and nuts: Fresh berries or a bowl of mixed nuts provide a refreshing contrast to the rich chocolate.
- After-dinner drink: A small glass of tawny port or a sweet dessert wine complements the nutty and chocolate flavors.
Top Tips for Perfecting:
- Toast the pecans: Lightly toasting pecans enhances their flavor — spread on a baking sheet and toast at 350°F for 6–8 minutes, watching closely.
- Drain cherries well: If using maraschino cherries, pat them dry to avoid adding excess moisture that can make the centers too soft.
- Firm centers for easier dipping: Chill the balls until quite firm; this prevents them from melting or falling apart in the chocolate.
- Use shortening sparingly: A little shortening makes the melted chocolate smoother and easier to dip, but don’t overdo it.
- Avoid over-mixing sugar: Mix just until combined; overworking the confectioners’ sugar can lead to a dry texture.
Storing and Reheating Tips:
- Refrigeration: Store dipped candies in a sealed container in the refrigerator for up to two weeks. Separate layers with parchment or wax paper.
- Freezing: For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
- Room temperature serving: Remove candies from the fridge 10–15 minutes before serving to take the chill off and let flavors open.
- Reheating: No reheating needed. If chocolate becomes dull, allow candies to return to room temperature; avoid microwaving to prevent melting the centers.
FAQs
Can I use different nuts instead of pecans?
Yes. Walnuts or almonds work well. Choose finely chopped nuts to maintain the right texture and rolling consistency.
Do I have to use coconut?
No. Coconut adds chew and flavor, but you can omit it or replace it with crushed graham crackers for a different texture.
How do I prevent the filling from being too sticky when rolling?
Keep your hands slightly powdered with confectioners’ sugar or lightly oil them. Chilling the mixture for 10–15 minutes before rolling also helps.
Can I make the filling ahead of time?
Absolutely. You can prepare and chill the filling balls up to a day in advance and dip them when ready to serve.
Is there a dairy-free version of this candy?
To make a dairy-free version, use a dairy-free butter substitute and dairy-free chocolate chips, and verify shortening is plant-based.
Conclusion
These homemade Martha Washington Candies are a simple, nostalgic treat that’s perfect for gift-giving, holiday platters, or an everyday indulgence. With minimal hands-on time and no baking required, you’ll have a tray of creamy, nutty chocolates ready to win smiles. If you want to explore another take on vintage sweets or learn more about the origins and variations, check out this detailed Martha Washington Candy Recipe – Mom On Timeout for inspiration and serving ideas. Enjoy making — and sharing — a little history and a lot of sweetness.
Martha Washington Candy
Equipment
- Mixing Bowl
- Double Boiler
- Baking Sheet
- Wax Paper
Ingredients
Ingredients
- 32 oz Confectioners’ Sugar
- 0.5 cup Butter, softened at room temperature
- 14 oz Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 2 cups Finely Chopped Pecans toasted if desired
- 2 cups Shredded Coconut sweetened or unsweetened, as preferred
- 10 oz Maraschino Cherries, chopped optional; drained and patted dry
- 12 oz Semi-Sweet Chocolate Chips
- 2 tsp Shortening helps the chocolate melt smooth
Instructions
- In a large mixing bowl, cream together the softened butter, sweetened condensed milk, and vanilla extract until smooth and uniform.
- Gradually mix in the confectioners’ sugar, stirring until the mixture comes together into a thick, slightly sticky dough.
- Fold in the finely chopped pecans and shredded coconut. If using, gently fold in the chopped and well-drained maraschino cherries.
- Using a small cookie scoop or a tablespoon, portion out the mixture and roll into 1-inch balls with lightly floured or powdered-sugar dusted hands to prevent sticking. Place each ball on a wax paper-lined baking sheet.
- Freeze the balls for 30 minutes or refrigerate for 2 hours to help them stay firm during dipping.
- Set up a double boiler or place a heatproof bowl over simmering water. Add the semi-sweet chocolate chips and shortening, stirring frequently until the chocolate becomes smooth and glossy.
- Remove the chilled filling balls from the freezer or fridge. Using a dipping fork or regular fork, lower each ball into the melted chocolate, coating fully. Tap the fork on the edge of the bowl to let excess chocolate drip off and place the coated candy back onto the wax paper.
- Chill the dipped candies in the refrigerator for about 15 minutes, or until the chocolate is set. Store in a sealed container in the fridge for up to two weeks or freeze for longer storage.