Martha Washington Candy

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Martha Washington candy is a vintage candy, made with a sweet coconut, toasted pecan, and maraschino cherry filling, dipped in chocolate. They're an easy and delicious holiday treat!

By
Meg Smith
Meg Smith
Meg Smith
It all begins with an idea and love for food. I have loved food for as long as I can remember. My parent’s often reference how I would rock in my high chair so hard that it moved back & forth, while screaming in excitement as food was brought to the table. Pure Happiness.
Allrecipes' editorial guidelines
Updated on December 12, 2023
1
chocolate coated candy balls with sprinkles on clear star-shaped plate with holiday greenery
Prep Time:
45 mins
Cook Time:
15 mins
Chill Time:
3 hrs
Total Time:
4 hrs
Servings:
36
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Ingredients

Original recipe (1X) yields 36 servings

  • 2 cups pecans

  • 1 cup butter, softened

  • 4 cups confectioner's sugar

  • 1 (14 ounce) bag sweetened coconut flakes

  • 1 (14 ounce) can sweetened condensed milk

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon pure almond extract

  • 1 (6 ounce) jar maraschino cherries, drained and chopped

  • 5 cups semisweet chocolate chips

  • 1 1/2 tablespoons coconut oil

  • 2 tablespoons sprinkles, as needed (optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a parchment-lined baking sheet. 

  2. Toast in the preheated oven until pecans start to turn golden brown and become fragrant, 7 to 10 minutes, checking frequently. Cool completely and chop.

  3. Mix softened butter and confectioner's sugar together with a wooden spoon or spatula in a large bowl until fully combined. Add sweetened coconut flakes, condensed milk, vanilla extract, almond extract, pecans, and cherries, and stir until fully incorporated. Refrigerate filling mixture for at least 3 hours or overnight. This is important for the filling to maintain its shape.

  4. Remove filling from the refrigerator and roll into 1 1/2-tablespoon-sized balls, working quickly to prevent filling softening. Return balls to the refrigerator to firm up again while you prepare the chocolate coating.

  5. Melt chocolate chips and coconut oil together in a double boiler, stirring constantly. Remove from heat. Allow chocolate to cool slightly. Line a baking sheet with parchment.

  6. Drop one ball at a time into chocolate, spoon chocolate over to coat, and lift out with a fork, allowing excess to drip off. Place candy balls onto the prepared baking sheet. To make them extra festive, add sprinkles!

    chocolate coated candy balls with sprinkles on clear star-shaped plate with holiday greenery

    Meg Smith

    From the Editor:

    Nutrition data for this recipe includes the full amount of chocolate coating, but you will have some left over. The actual amount of chocolate consumed will vary.

Nutrition Facts (per serving)

360 Calories
21g Fat
44g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 360
% Daily Value *
Total Fat 21g 28%
Saturated Fat 12g 60%
Cholesterol 19mg 6%
Sodium 94mg 4%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 12%
Total Sugars 39g
Protein 3g 6%
Vitamin C 0mg 0%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 210mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.