Martha Washington Candy Recipe

If you have a hankering for a nostalgic treat that blends rich creaminess, coconutty goodness, and nutty crunch with a cherry surprise, then the Martha Washington Candy Recipe is just what you need. This classic candy has been a holiday favorite for generations, offering a luscious, tender center dipped in smooth almond bark and finished with a beautiful white chocolate drizzle. Every bite feels like a warm hug from the past, bursting with textures and flavors that’ll make you want to share the recipe (and these heavenly candies) with all your friends.

Ingredients You’ll Need

The charm of the Martha Washington Candy Recipe lies in its simple ingredients, each playing a crucial role in creating its unforgettable taste and texture. From creamy butter to sweet cherries, every component adds something special to the final candy.

• 1 cup butter (room temperature): Provides a rich, creamy base that binds the candy’s dough together perfectly.
• 4 cups confectioners’ sugar: Adds sweetness and helps achieve the candy’s smooth, melt-in-your-mouth texture.
• 1 can (14 ounces) sweetened condensed milk: Brings luscious moisture and sweetness, making the candy delectably creamy.
• 1 teaspoon vanilla extract: Enhances the flavor with a warm, comforting aroma.
• 3 cups sweetened shredded coconut: Offers that signature chewy texture and tropical flavor.
• 2 cups chopped pecans: Introduces crunch and a buttery nutty depth to balance the sweets.
• 20 maraschino cherries (drained, chopped, and blotted dry): Adds bursts of tangy, juicy color and flavor surprises inside each bite.
• 1 pound chocolate almond bark: Creates a smooth, glossy coating that hardens into a firm shell.
• 1 cup white candy melts or white almond bark: Perfect for drizzling a beautiful, sweet finish on top.

How to Make Martha Washington Candy Recipe

Step 1: Mix the Dough

Start by combining the room temperature butter, confectioners’ sugar, sweetened condensed milk, and vanilla extract in a large bowl. Mix until the mixture is smooth and creamy, setting the stage for the texture of the candy’s center.

Step 2: Add Coconut, Pecans, and Cherries

Next, stir in the shredded coconut, chopped pecans, and the maraschino cherries. This step is what gives Martha Washington Candy its wonderful combination of chewy, crunchy, and fruity layers.

Step 3: Chill the Dough

Cover the mixture and refrigerate it for at least 30 minutes, or ideally overnight. This chilling step makes the dough firm enough to handle and roll into balls, ensuring your candy holds its shape beautifully.

Step 4: Prepare the Baking Sheets

Line two baking sheets with parchment or wax paper. This prevents the candy from sticking and makes for easy cleanup.

Step 5: Roll the Dough

Once chilled, roll the dough into 1-inch balls. Splitting them evenly between the two baking sheets allows for easy handling during the dipping process.

Step 6: Chill Again

Place the baking sheets back in the refrigerator for another two hours or overnight. This extra chill tightens the dough balls, making them easier to dip without breaking.

Step 7: Melt the Almond Bark

In a microwave-safe bowl, melt half of the almond bark using 30-second intervals, stirring between each until smooth. This silky chocolate coating will give your candies that irresistible shine.

Step 8: Dip the Candies

Use a toothpick or fork to dip each dough ball into the melted almond bark. Gently tap off excess coating and place them back on the lined baking sheet to set. This is where your candies begin to look like the Martha Washington Candy Recipe you’ve dreamed of.

Step 9: Set the First Batch

Pop the dipped candies into the fridge so the chocolate coats can solidify perfectly.

Step 10: Repeat with the Second Batch

Melt the remaining almond bark and repeat the dipping process with the second batch of dough balls, then chill again until set.

Step 11: Drizzle with White Chocolate

Once all candies have set, melt the white candy melts or white almond bark and artistically drizzle it over the candies for a decorative touch that also adds a hint of vanilla sweetness.

Step 12: Allow to Set and Serve

Let the drizzle harden completely in the fridge—usually about 30 minutes—and your Martha Washington Candy is ready to delight your taste buds.

How to Serve Martha Washington Candy Recipe

Garnishes

For an extra pop of festive charm, sprinkle a few chopped pecans or a single maraschino cherry on top after drizzling the white chocolate. This adds a charming look and a bit more texture that guests will notice and appreciate.

Side Dishes

This candy shines on its own but pairs wonderfully with a cup of rich, dark coffee or a glass of creamy milk. For holiday gatherings, consider serving alongside buttery shortbread cookies or spiced nuts to enhance your dessert spread.

Creative Ways to Present

Arrange the candies in small decorative tins or clear jars tied with ribbons for gift-giving. Or serve them on a vintage plate with festive napkins for a charming look that invites guests to grab a sweet bite. You can even stack them in pyramid shapes on a cake stand for an eye-catching display.

Make Ahead and Storage

Storing Leftovers

Martha Washington Candy keeps beautifully when stored in an airtight container at cool room temperature for up to one week. If your home tends to be warm, the fridge is a safer bet to keep them from melting.

Freezing

To enjoy these candies later, freeze them in a single layer on a baking sheet until firm, then transfer them into a freezer-safe container. They last up to three months frozen, so you’ve got plenty of time to savor or gift them.

Reheating

These candies are best enjoyed chilled or at room temperature. Avoid reheating as the chocolate coating might melt unevenly. Simply let frozen candies thaw in the refrigerator overnight before serving.

FAQs

Can I substitute pecans with another nut?

Absolutely! Walnuts or almonds work wonderfully in this candy, offering similar crunch and nuttiness. Just be sure to chop them finely to maintain the right texture.

Why do I need to chill the dough twice?

Chilling the dough initially firms up the mixture for rolling, while the second chill after shaping ensures the dough balls stay intact during the chocolate dipping process.

Can I use dark chocolate instead of almond bark?

You can, but almond bark is preferred for its easy melting and smooth coating properties. Dark chocolate may require tempering for the best shine and snap.

How long will the Martha Washington Candy last?

Stored properly in an airtight container, these candies last about one week at room temperature or up to two weeks in the fridge.

Is it necessary to dry the maraschino cherries before adding them?

Yes, blotting them dry removes excess moisture, preventing the candy dough from becoming too wet and ensuring the candies hold together well.

Final Thoughts

There’s something truly special about making and sharing the Martha Washington Candy Recipe—it’s a taste of tradition wrapped in tender, creamy sweetness and crunchy, fruity surprises. Whether it’s for the holidays or just a sweet craving, this recipe invites you to slow down and enjoy the joyful process of candy making. Give it a try, and prepare to fall in love with homemade candy all over again!

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