There is something truly nostalgic and heartwarming about the Old-Fashioned Martha Washington Candy Recipe. This beloved treat has stood the test of time, bringing together a delightful combination of creamy, nutty, and fruity flavors enrobed in rich, luscious chocolate. It’s a candy that invites you to slow down and savor each bite, making it an irresistible afternoon indulgence or a charming homemade gift. Whether you grew up enjoying this classic sweet or are discovering it for the first time, this recipe captures the essence of vintage holiday magic and simple joy.
Ingredients You’ll Need
You won’t need a long list of complicated ingredients to bring this candy to life. Each component plays an essential role in creating the perfect texture and flavor balance—from the creamy sweetness of the condensed milk to the crunchy pecans, and the bright pop from the cherries. Let’s break down what you’ll gather:
- 0.5 cup butter, softened: Adds a rich, creamy base that smooths the mixture.
- 14 ounces sweetened condensed milk: Provides that classic, melt-in-your-mouth sweetness and moisture.
- 2 pounds powdered sugar: The secret to that wonderful, slightly powdery candy texture.
- 2 cups chopped pecans: Brings crunch and a buttery nuttiness to every bite.
- 1 cup sweetened shredded coconut: Adds chewiness and tropical warmth.
- 10 ounces maraschino cherries, drained and chopped: Delivers bright, fruity bursts of flavor throughout.
- 16 ounces chocolate melting wafers: Coats each candy in a smooth, glossy finish of rich chocolate.
- 1 tablespoon coconut oil or shortening: Helps the chocolate set perfectly and stay shiny.
How to Make Old-Fashioned Martha Washington Candy Recipe
Step 1: Cream the Butter and Sweetened Condensed Milk
Start by beating the softened butter with the sweetened condensed milk in a large bowl until the mixture becomes smooth and luscious. This step ensures a creamy foundation that will hold all the other ingredients beautifully.
Step 2: Incorporate the Powdered Sugar
Gradually sift in the powdered sugar while mixing gently. This adds the necessary sweetness and creates the signature candy texture, so take your time to mix well and avoid any lumps.
Step 3: Fold in the Pecans, Coconut, and Cherries
Gently fold the chopped pecans, shredded coconut, and maraschino cherries into the batter. These ingredients bring a delightful variety of textures and flavors that define this classic treat.
Step 4: Chill the Mixture Until Firm
Cover the bowl with plastic wrap and refrigerate the mixture for at least one hour. Chilling helps the candy firm up, making it easier to shape in the next step.
Step 5: Shape and Freeze the Candy Balls
Once chilled, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Pop the sheet into the freezer for an hour to make dipping easier and to help the candies hold their shape.
Step 6: Melt the Chocolate
Melt the chocolate wafers with coconut oil or shortening in 30-second intervals, stirring in between to keep the chocolate smooth and shiny. This will give your candy a gorgeous, glossy coating.
Step 7: Dip and Set the Candy
Using a fork, dip each frozen ball into the melted chocolate, gently tapping off any excess before placing it back on the parchment paper. Allow the chocolate to set completely before enjoying or packaging the candies.
How to Serve Old-Fashioned Martha Washington Candy Recipe
Garnishes
For an extra special touch, sprinkle a few chopped pecans or shredded coconut on top of the softened chocolate before it hardens. It creates a beautiful, rustic look and adds even more texture to each bite.
Side Dishes
These candies pair wonderfully with a hot cup of coffee or tea, balancing out their rich sweetness. They also make a lovely companion to a light fruit salad or a cheese plate featuring milder cheeses like brie or cream cheese.
Creative Ways to Present
Package the chocolates in cellophane bags tied with festive ribbons for thoughtful gifts. Or arrange them on a pretty dessert platter with colorful doilies and fresh mint leaves to impress guests at any holiday gathering.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the candies in an airtight container in the refrigerator. They will keep beautifully for up to two weeks, allowing you to enjoy that classic taste anytime.
Freezing
These candies freeze wonderfully. Wrap them individually in wax paper or place parchment sheets between layers in a freezer-safe container. Frozen candies can last for up to three months and thaw quickly when needed.
Reheating
Since these candies are best served chilled, avoid reheating. Instead, simply take them out of the fridge or freezer about 15 minutes before serving so they soften slightly and reveal their full flavor.
FAQs
Can I substitute walnuts for pecans in this recipe?
Absolutely! Walnuts make a great substitute and provide a slightly earthier flavor. Just chop them to the same size as pecans to keep the texture consistent.
Is it necessary to use maraschino cherries?
Maraschino cherries give this candy its unique and beloved fruity notes, but you could try candied or glacé cherries as a variation. Fresh cherries won’t work as well due to moisture content.
What if I don’t have chocolate melting wafers?
You can use high-quality chocolate chips or bars; just chop them finely and melt carefully using the same method to ensure a smooth coating.
Can I make this Old-Fashioned Martha Washington Candy Recipe nut-free?
Yes, simply omit the pecans. The texture will be slightly less crunchy, but the candy will still taste delicious and keep its classic feel.
How long does it take for the chocolate coating to set?
At room temperature, it usually takes about 30 to 60 minutes for the chocolate to fully harden. Placing the candies in the fridge can speed up the process.
Final Thoughts
Making the Old-Fashioned Martha Washington Candy Recipe is like stepping into a sweet, nostalgic moment from the past. It is comfort food in candy form, combining familiar, hearty ingredients in a way that feels both timeless and indulgent. I encourage you to try this recipe and share the joy it brings—whether for a festive occasion or just a cozy day at home, it’s a treat that never fails to delight.
Print
Old-Fashioned Martha Washington Candy Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 48 servings
- Category: Candy
- Method: No-Cook
- Cuisine: American
Description
Old-Fashioned Martha Washington Candy is a nostalgic, rich, and creamy treat made with sweetened condensed milk, powdered sugar, pecans, shredded coconut, and maraschino cherries, all coated in smooth melted chocolate. These delightful no-bake candy balls offer a perfect balance of textures and flavors, ideal for holiday gifting or indulging in classic confectionery at home.
Ingredients
Candy Base
- 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
- Combine Butter and Condensed Milk: In a large bowl, beat together 0.5 cup of softened butter and 14 ounces of sweetened condensed milk until the mixture is smooth and well blended.
- Add Powdered Sugar: Gradually add 2 pounds of powdered sugar into the bowl, mixing continuously until fully incorporated into the buttery condensed milk base.
- Fold in Mix-Ins: Gently fold in 2 cups of chopped pecans, 1 cup of sweetened shredded coconut, and 10 ounces of chopped maraschino cherries. Stir until all ingredients are evenly combined.
- Refrigerate the Mixture: Cover the bowl and refrigerate the candy mixture for at least 1 hour or until firm to make it easier to shape.
- Shape Candy Balls and Freeze: Roll the chilled mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze the balls for 1 hour to help them firm up before dipping.
- Melt Chocolate Coating: In a microwave-safe bowl, melt 16 ounces of chocolate wafers together with 1 tablespoon of coconut oil or shortening in 30-second intervals, stirring thoroughly between each interval until smooth.
- Dip Candy Balls: Using a fork, dip each candy ball into the melted chocolate, allowing excess chocolate to drip off. Place the coated balls back onto the parchment-lined sheet and let them set completely at room temperature until the chocolate hardens.
Notes
- Make sure the butter is softened to room temperature for easier mixing.
- Drain and chop the maraschino cherries well to prevent excess moisture in the candy mixture.
- You can substitute the chocolate melting wafers with high-quality chocolate chips for a richer flavor.
- Store the finished candies in an airtight container in the refrigerator; they can last up to two weeks.
- If you prefer a firmer candy ball, extend refrigeration time before shaping.
