If you’re craving a nostalgic treat that bursts with flavor and tradition, you’re going to fall head over heels for the Old-Fashioned Martha Washington Candy Recipe. This delightful confection is the perfect blend of creamy, nutty, and fruity goodness wrapped in rich chocolate, making it an ultimate crowd-pleaser and a timeless holiday favorite. Whether you’re making it for a family gathering or a cozy night in, this candy holds the charm of old-school homemade sweets, crafted with love and simple ingredients that come together beautifully every time.
Ingredients You’ll Need
Getting ready to make the Old-Fashioned Martha Washington Candy Recipe couldn’t be simpler because all the ingredients are straightforward yet vital in building the candy’s unique texture and flavor. Each element plays a special role, from the creamy base to the crunchy pecans and that burst of maraschino cherry sweetness.
- 0.5 cup butter, softened: Provides a rich, creamy base that brings everything together smoothly.
- 14 ounces sweetened condensed milk: Adds sweetness and a luscious, fudgy texture to the candy.
- 2 pounds powdered sugar: Essential for structure and sweetness, creating that classic candy firmness.
- 2 cups chopped pecans: These add a satisfying crunch and a toasty, nutty depth.
- 1 cup sweetened shredded coconut: Brings a subtle chewiness and tropical flavor contrast.
- 10 ounces maraschino cherries, drained and chopped: The juicy, bright pops of cherry make this candy unforgettable.
- 16 ounces chocolate melting wafers: Creates a smooth, glossy coating that seals in all the deliciousness.
- 1 tablespoon coconut oil or shortening: Helps the chocolate melt perfectly and sets with a nice sheen.
How to Make Old-Fashioned Martha Washington Candy Recipe
Step 1: Make the Creamy Candy Base
Start by beating 0.5 cup of softened butter and 14 ounces of sweetened condensed milk in a large bowl until the mixture is silky smooth. This creamy base is what gives the candy its luscious, melt-in-your-mouth texture, so take your time lightening it up until it’s perfectly blended.
Step 2: Incorporate the Sweet Powdered Sugar
Gradually add the 2 pounds of powdered sugar while continuously mixing. This step is crucial as it thickens the mixture, transforming it into the sturdy, sweet foundation that holds all the flavors and textures together. Be patient as you work the sugar in evenly to prevent lumps.
Step 3: Fold in the Nuts, Coconut, and Cherries
Next, gently fold in the 2 cups chopped pecans, 1 cup sweetened shredded coconut, and 10 ounces of chopped maraschino cherries. This is where the candy really comes alive—the nuts add crunch, the coconut brings chew, and the cherries lend a bright, fruity zip that contrasts beautifully with the sweetness.
Step 4: Chill the Mixture
Cover your bowl and refrigerate the candy mixture for at least one hour. Chilling is essential here because it firms up the mixture, making it easier to roll into balls without sticking to your hands.
Step 5: Roll and Freeze the Candy Balls
Once chilled, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Pop them into the freezer for an hour so they become firm enough for dipping into the melted chocolate without losing their shape.
Step 6: Melt the Chocolate Coating
Gently melt 16 ounces of chocolate wafers together with 1 tablespoon of coconut oil or shortening. Do this in 30-second increments, stirring after each to prevent burning and achieve a silky, smooth coating ready for dipping.
Step 7: Dip and Set the Candy
Using a fork, dip each frozen candy ball into the melted chocolate, making sure they’re fully coated. Tap off any excess chocolate and place them back on parchment to set completely. The chocolate shell hardens into an irresistible, glossy finish.
How to Serve Old-Fashioned Martha Washington Candy Recipe
Garnishes
If you want to add an extra touch of charm, consider sprinkling a few finely chopped pecans or shredded coconut on top of the chocolate coating before it hardens. This adds texture and makes your candy look even more inviting.
Side Dishes
This candy perfectly complements a hot cup of coffee or tea, balancing out their warmth with sweetness and richness. Serve alongside fresh fruit or light cookies for an elevated dessert platter everyone will rave about.
Creative Ways to Present
Wrap these candies in festive foil or place them in decorative boxes to turn them into memorable gifts. You can also stack them neatly on a beautiful serving tray with doilies for an elegant touch at holiday parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Old-Fashioned Martha Washington Candy in an airtight container in the refrigerator. This will keep them fresh and prevent the chocolate from melting or the candy from drying out, maintaining their perfect texture.
Freezing
You can freeze the candies by placing them in a single layer on a baking sheet and then transferring them to a freezer-safe container or bag once frozen solid. This method keeps their shape intact and allows for easy enjoyment at a later time.
Reheating
Since this treat is best served chilled or at room temperature, avoid reheating. If taken straight from the freezer, allow the candy to come to room temperature for the best flavor and texture experience before indulging.
FAQs
Can I substitute the chopped pecans with another nut?
Absolutely! Walnuts or almonds can work just as well, offering a slightly different flavor and crunch. Just be sure to chop them finely so they incorporate smoothly into the candy.
Is it necessary to use maraschino cherries?
While maraschino cherries give this recipe its signature flavor and color, you can experiment with dried cherries or even dried cranberries if you prefer a less sweet option. Just make sure they’re chopped small for even distribution.
Can I use regular chocolate bars instead of melting wafers?
You can, but melting wafers are specially formulated to melt smoothly without seizing. If you use regular chocolate bars, consider adding a bit more coconut oil or shortening to achieve that perfect dipping consistency.
How long will this candy keep in the fridge?
Stored properly, the Old-Fashioned Martha Washington Candy Recipe will stay fresh for up to two weeks in the refrigerator, making it a fantastic make-ahead treat for holidays or special occasions.
Is this candy suitable for freezing long-term storage?
Yes, freezing can extend the shelf life up to three months. Just be sure to thaw the candies slowly in the refrigerator before serving so their texture remains ideal.
Final Thoughts
Making and sharing the Old-Fashioned Martha Washington Candy Recipe is like passing down a sweet piece of history, wrapped in the cozy flavors we all love. It’s a recipe that’s simple yet impressive, perfect for creating joyful moments around any table. So go ahead, dive in, and let this nostalgic delight become a cherished favorite in your dessert rotation.
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Old-Fashioned Martha Washington Candy Recipe
- Prep Time: 45 minutes
- Cook Time: 0 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 treat combining a rich, buttery, and sweet filling loaded with pecans, coconut, and maraschino cherries, all enrobed in smooth chocolate. This no-bake candy is chilled and dipped in melted chocolate to create delightful bite-sized confections perfect for holidays or special occasions.
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
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 no lumps remain.
- Add Powdered Sugar: Gradually add the powdered sugar into the mixture, stirring continuously until it is fully incorporated and forms a thick dough-like consistency.
- Fold in Mix-ins: Gently fold chopped pecans, shredded coconut, and chopped maraschino cherries into the mixture until evenly combined throughout.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 1 hour, or until it firms up enough to handle and roll.
- Form Candy Balls: Roll the chilled mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze the balls for 1 hour to solidify them further.
- Melt Chocolate Coating: Melt the chocolate wafers with coconut oil or shortening in 30-second intervals, stirring between each, until smooth and glossy.
- Dip the Candy: Using a fork, dip each candy ball into the melted chocolate to fully coat it. Tap off excess chocolate and place the coated candies back onto the parchment-lined sheet to set completely at room temperature or in the refrigerator.
Notes
- Ensure maraschino cherries are well drained to prevent the filling from becoming too wet.
- For a firmer candy, freeze balls just before dipping and dip quickly to maintain shape.
- Substitute pecans with walnuts or almonds for a different nutty flavor.
- Use good-quality chocolate melting wafers for a smooth coating that hardens nicely.
- Store candies in an airtight container in the refrigerator for up to two weeks.
