If you’re searching for a delightful treat that carries the nostalgic charm of generations past, the Old-Fashioned Martha Washington Candy Recipe is exactly what you need. This beloved candy combines rich buttery sweetness with the crunch of pecans, the chew of coconut, and bright bursts of maraschino cherries, all enveloped in silky chocolate. Every bite feels like a warm hug from the past, making it a perfect recipe to revive old traditions or start new ones with family and friends.
Ingredients You’ll Need
The magic of the Old-Fashioned Martha Washington Candy Recipe comes alive with simple, wholesome ingredients that each play a unique role. From the creamy base to the textured mix-ins, every item contributes essential flavor, texture, and richness, transforming basic pantry staples into a stunningly delicious homemade confection.
- 0.5 cup butter, softened: Adds rich creaminess and helps bind the mixture smoothly.
- 14 ounces sweetened condensed milk: Sweetens and moistens while giving the candy a luscious, fudge-like consistency.
- 2 pounds powdered sugar: Provides sweetness and creates the candy’s signature firm yet tender texture.
- 2 cups chopped pecans: Offers a delightful crunch and nutty flavor that balances the sweetness.
- 1 cup sweetened shredded coconut: Adds chewiness and tropical notes to add complexity and texture.
- 10 ounces maraschino cherries, drained and chopped: Brings bright, fruity bursts that contrast beautifully with the creamy base.
- 16 ounces chocolate melting wafers: Creates a smooth, glossy coating that seals in the flavors perfectly.
- 1 tablespoon coconut oil or shortening: Helps melt the chocolate wafers smoothly and cling to the candy balls.
How to Make Old-Fashioned Martha Washington Candy Recipe
Step 1: Prepare the Creamy Base
Start by beating the softened butter and the sweetened condensed milk together in a large bowl until the mixture turns beautifully smooth and uniform. This combination forms the luscious base layer of your candy and ensures every bite is indulgently creamy.
Step 2: Sweeten and Thicken the Mixture
Gradually add the powdered sugar, mixing continuously until it is fully incorporated. This step is crucial because the powdered sugar not only sweetens your mix but also thickens it, providing the candy’s signature firm texture once set.
Step 3: Fold in the Textures and Flavors
Gently fold the chopped pecans, shredded coconut, and chopped maraschino cherries into the creamy batter. This blend of ingredients is what makes the Old-Fashioned Martha Washington Candy Recipe so uniquely delicious, giving it delightful crunches, chewy bits, and fruity pops in every mouthful.
Step 4: Chill Until Firm
Cover the bowl with plastic wrap and refrigerate the mixture for at least one hour. This chilling helps the candy mixture firm up, making it easier to roll into perfect bite-sized balls without being sticky or messy.
Step 5: Shape the Candy Balls
Once firm, roll the chilled mixture into 1-inch balls and place them gently on a parchment-lined baking sheet. Pop them into the freezer for about an hour to ensure they’re solid and ready for dipping.
Step 6: Melt the Chocolate Coating
Using short 30-second intervals, melt the chocolate wafers with the coconut oil or shortening, stirring between each burst of heat. This method ensures smooth, silky chocolate without burning or seizing.
Step 7: Dip and Set
Using a fork, dip each frozen candy ball into the melted chocolate, tapping off any excess coating before placing them back on the parchment paper. Allow the candies to set completely at room temperature or in the fridge for a glossy, firm finish.
How to Serve Old-Fashioned Martha Washington Candy Recipe
Garnishes
A light sprinkle of finely chopped nuts or a dusting of powdered sugar on top of the chocolate coating can elevate the presentation and add a subtle extra texture. You can also use colorful edible glitter for a festive touch that excites the eye as well as the palate.
Side Dishes
Pair this candy with a cup of rich coffee or hot cocoa so the bitterness contrasts perfectly against the candy’s sweet, nutty layers. Alternatively, serve alongside a simple fruit plate to balance the richness with fresh brightness.
Creative Ways to Present
Wrap these candies individually in pretty cellophane or place them in a decorative box as thoughtful homemade gifts. For parties, arrange the candies on a rustic wooden board or vintage serving dish to highlight their old-fashioned roots and invite guests to indulge freely.
Make Ahead and Storage
Storing Leftovers
Leftover candies can be stored in an airtight container at room temperature for up to a week, though the chocolate coating may soften slightly in warm conditions. Keeping them cool preserves their perfect texture and flavor.
Freezing
For longer storage, wrap the candies tightly and freeze them for up to three months. When you’re ready to enjoy, thaw them in the refrigerator to avoid condensation on the chocolate coating, which can dull its shine.
Reheating
Since this is a no-bake candy, reheating isn’t necessary. If the chocolate has softened, simply chill the candies briefly to firm them back up before serving again.
FAQs
Can I substitute the pecans with another nut?
Absolutely, walnuts or almonds work wonderfully, offering their own unique crunch and flavor. Just make sure to chop them finely for the best texture throughout the candy.
Is it necessary to freeze the balls before dipping in chocolate?
Freezing helps the balls firm up so the chocolate coating sets quickly and evenly without melting the base. Skipping this step may cause the mixture to become too soft and messy to dip cleanly.
Can I make these candies vegan or dairy-free?
It’s a bit tricky because sweetened condensed milk and butter are key ingredients. There are plant-based alternatives available, but results may vary in texture and flavor. It’s worth experimenting if you prefer a vegan version!
How long should these candies be refrigerated before rolling?
At least one hour is ideal to firm the mixture enough to handle. If your kitchen is warm, you might need longer to get the perfect consistency for rolling.
Can I use regular chocolate bars instead of melting wafers?
You can, but melting wafers are specially formulated to melt smoothly without seizing. If using regular chocolate, add a bit of coconut oil or shortening to improve consistency and shine when melted.
Final Thoughts
The Old-Fashioned Martha Washington Candy Recipe is more than just a sweet treat—it’s a nostalgic experience that brings a bit of history to your modern kitchen. With every bite, you savor the care of a traditional recipe perfected over time. I wholeheartedly encourage you to try this recipe and create your own batch of cherished memories and delicious moments.
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Old-Fashioned Martha Washington Candy Recipe
- Total Time: 1 hour 30 minutes
- Yield: 48 servings 1x
Description
This Old-Fashioned Martha Washington Candy recipe is a nostalgic treat featuring a rich and creamy filling made from butter, sweetened condensed milk, powdered sugar, pecans, shredded coconut, and maraschino cherries, all coated in a smooth chocolate shell. These classic candy balls are perfect for holidays and special occasions, combining a delightful texture with a perfect balance of sweetness and nutty flavor.
Ingredients
Filling
- 0.5 cup butter, softened
- 14 ounces sweetened condensed milk
- 2 pounds powdered sugar
- 2 cups chopped pecans
- 1 cup sweetened shredded coconut
- 10 ounces maraschino cherries, drained and chopped
Chocolate Coating
- 16 ounces chocolate melting wafers
- 1 tablespoon coconut oil or shortening
Instructions
- Prepare the filling: In a large bowl, beat together the softened butter and sweetened condensed milk until the mixture is smooth and creamy, ensuring a well-blended base for the candy.
- Add powdered sugar: Gradually incorporate the powdered sugar into the butter and condensed milk mixture, mixing thoroughly until all sugar is fully blended to create a firm, sweet dough.
- Mix in nuts and fruit: Fold in the chopped pecans, sweetened shredded coconut, and chopped maraschino cherries, stirring until the ingredients are evenly distributed throughout the candy mixture.
- Chill the mixture: Cover the bowl and refrigerate the mixture for at least 1 hour or until it becomes firm enough to handle and roll into balls.
- Form balls and freeze: Roll the chilled mixture into 1-inch balls and arrange them on a parchment-lined baking sheet. Place the baking sheet in the freezer for 1 hour to set the candy balls solidly before dipping.
- Melt chocolate coating: Melt the chocolate melting wafers together with coconut oil or shortening in 30-second intervals, stirring well between each interval to ensure smooth, lump-free chocolate.
- Dip candy balls: Using a fork, dip each frozen candy ball into the melted chocolate, coating it completely. Tap off excess chocolate and place the coated candies back on parchment paper to allow the chocolate to set and harden fully.
Notes
- Ensure the butter is softened to room temperature for easier blending.
- Drain and chop the maraschino cherries well to avoid excess moisture.
- Use parchment paper to prevent sticking when setting the candy balls.
- Store the finished candies in an airtight container in the refrigerator for up to two weeks.
- You can substitute chocolate melting wafers with high-quality chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-Cook
- Cuisine: American
