What are Martha Washington's candy?

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! It all begins with an idea and love for food.

What candy is made in Washington state?

Brown & Haley They began by dreaming up their peanut butter, cherry, or vanilla-filled Mount Tacoma Bar, which later became the Mountain Bar. Almond Roca followed in 1923 and quickly became a fan favorite worldwide. Today, they produce over 3 million Roca candies each day and send out nearly half of them abroad.

What is something special about Martha Washington?

Unlike most women in Virginia in the early 1700s, Martha learned to read and write . Unlike the majority of women in Virginia at this time who were not literate, Martha learned both to read and write at an early age. Throughout her entire life, Martha found pleasure and solace in reading.

What is the most popular candy in Washington?

According to trends and data, the most popular Halloween candy in Washington is Tootsie pops , second is saltwater taffy and third is chocolate. In Idaho, the most popular Halloween candy is Snickers, second is Starburst and third is candy corn.

What is the most sold candy in the United States?

Top-selling chocolates and sweets. Reese's Peanut Butter Cups are the No. 1 selling candy brand in the United States, consisting of white fudge, milk, or dark chocolate cups filled with peanut butter. They were invented by H.B. Reese after he founded the H. B. Reese Candy Company in 1923.

What type of candy was sent into space?

On April 12, 1981, M&Ms or, as NASA deemed them, “candy-coated chocolates ,” made their first voyage into space on the shuttle Columbia. In an effort to remove as much brand labeling as possible, NASA renamed the popular candy and put them in vacuum-sealed bags.

What is Washington state's favorite candy?

Washington's favorite candy treats include Tootsie Pops and taffy.

What candy was invented by an African American?

In the 1800's, when women had very little prospects or freedom, and couldn't even vote, Mary Spencer from Salem, Massachusetts created a candy called Gibralter .

What was candy during the Revolutionary War?

In the earliest decades of the United States, candy was quickly recognized not just as a sweet treat, but as a valuable way to fuel troops. During the Revolutionary War, chocolate, a favorite treat of George Washington, became part of his soldier's rations .

Martha Washington Candy Recipe (2024)

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Enjoy an old-fashioned Christmas treat this year with this decadent Martha Washington candy recipe. It’s a holiday classic! A creamy middle is packed with sweetened coconut, maraschino cherries, and pecans all inside a dreamy chocolate coating. Perfect for gift-giving or your holiday cookie tray!

Old-fashioned candy like nut brittle, rum balls, and Martha Washingtons are perfect for making during the holiday season. They’ll remind you of holiday baking and treat-making with your mom or grandma. Don’t you love Christmas traditions that involve family and lots of good food? I sure do 🙂

If you like almond joy candy bars, you will love this Martha Washington candy recipe! The sweet coconut, crunchy pecans and cherries combine with powdered sugar and sweetened condensed milk to make a rich, decadent candy with a flavorful center.

The classic candy looks lovely on the holiday table or when added to Christmas cookie trays. It also makes a great gift for coconut lovers or anyone with a sweet tooth.

For another super easy candy recipe for the holidays, try my crockpot candy — it’s a hit with kids and adults alike.

For now, let’s get started on one of my favorite homemade candy recipes.

Table of Contents

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Butter — Use unsalted butter softened to room temperature.
Powdered Sugar — This confectioners’ sugar will sweeten up the center of the Martha Washingtons to perfection.
Sweetened Condensed Milk — For the creamy part of the “dough.” Make sure you grab sweetened condensed milk and not evaporated milk.
Vanilla Extract — Use pure vanilla extract for the best flavor.
Shredded Coconut — I prefer sweetened shredded coconut, but you can use unsweetened if you want to cut down on the richness a little.
Pecans — The perfect nut to go in these holiday treats. Chop them finely so they mix easily with the other ingredients.
Maraschino Cherries — Drain them completely, chop them, and blot them dry with a paper towel.
Chocolate Almond Bark — Any kind of melting chocolate will do, but chocolate almond bark is my favorite because it sets up quickly.
White Candy Melts — This is optional but is used to create a pretty white drizzle over the balls.

Equipment You’ll Need

Grab the following tools to get started on these easy candies:

Measuring cups and spoons
Large mixing bowl
Microwave-safe bowl – for melting the candy coating.
Baking sheets
Electric mixer– either a stand mixer or hand mixer will work for this recipe.
Parchment paper or wax paper – I love the pre-cut parchment sheets. Huge time saver!
Candy dipping tools – optional, but helpful.
Small cookie scoop – also optional, but helpful.

How to MakeMartha Washington Candy

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Mix the butter, powdered sugar, sweetened condensed milk, and vanilla in a large bowl using an electric hand mixer or stand mixer.

Step 2: Stir in the shredded coconut, chopped pecans, and chopped maraschino cherries.

TIP: Remember to blot the cherries dry first; you don’t want any added liquid in these candies.

Step 3: Cover the candy mixture with plastic wrap and chill in the refrigerator for 30 minutes or until it’s firm enough to handle without sticking to your hands.

Step 4: Line 2 large baking sheets with parchment paper or wax paper. Roll the chilled mixture into 1-inch balls, and place half of the balls on each of the paper-lined baking sheets. Small balls are best because this candy is quite rich!

Step 5: Place the baking sheets in the fridge for 2 hours or until firm. I prefer to chill the balls overnight.

Step 6: Add half of the almond bark to a microwave-safe bowl, heating in 30-second increments until the chocolate is melted and smooth. Remove one tray of the candies from the fridge.

Storage and Freezing

Refrigerator: Store these candy balls in an airtight container in the fridge for up to 2 weeks.

Freezer: Freeze the dipped candies in an air-tight container between layers of wax paper. Thaw for at least 4 hours in the fridge before serving (overnight is best).

Martha Washington Candies Tips and Tricks

Toast the pecans to amp up the nutty flavor. If you do toast the nuts, you’ll need to do so before chopping them. Heat your oven to 350°F, and place the pecans in a single layer on a cookie sheet lined with parchment paper. Bake for 6-10 minutes, stirring often, until the pecans are golden brown. Do not leave unattended — nuts can burn quickly.
Reheat the melting chocolate as needed. Because the candy mixture is chilled the almond bark may harden. If it does, reheat it in 15-second increments until it’s melted and smooth.
Save the maraschino cherry juice. You can use it for a yummy drink!
Use powdered sugar to keep the dough from sticking to your hands. Dust your hands lightly with powdered sugar to keep the candy mixture from sticking to your fingers and palms while rolling the balls.
Prep ahead. Flash-freeze undipped candy on the baking trays, and then put them in freezer-safe containers with wax paper between each layer. Thaw in the refrigerator overnight, and dip in chocolate the day you’re ready to serve.
Save half of the undipped balls for later. Don’t feel like dipping them all at once? Save half of the rolled balls and half of the almond bark for later. You can even freeze them for a couple of months if you’d like.

Additions and Variations

Substitute different nuts. If pecans aren’t your thing, try walnuts, almonds, or hazelnuts. Just make sure they are finely chopped before adding them to the mixture.

Change the topping. Instead of a white chocolate drizzle, top the candies with more crushed nuts, a pinch of coconut flakes, or some fun and festive sprinkles.

Ditch the cherries. When it comes to maraschino cherries, people either love them or hate them. If they’re not your cup of tea, leave them out. The candy will still be delicious.

Martha Washingtons Recipe FAQ

What is in Martha Washington candy?

The ingredients in this Martha Washington candy recipe are: butter, powdered sugar, sweetened condensed milk, vanilla, coconut, pecans, maraschino cherries, and chocolate. This old-fashioned candy looks similar to a buckeye but has a sweet, creamy center packed with shredded coconut, cherries, and chopped pecans.

Where did Martha Washington candy get its name?

The Digital Research Library of Illinois History Journal reports that Elie Sheetz, the confectioner and store owner who created the candies, was amused and inspired by a customer referring to his candies as u0022Martha Washingtonu0022 candies. He went on to name the candies u0022Martha Washington Candiesu0022 and his candy company the u0022Martha Washington Candies Companyu0022

Does candy made with sweetened condensed milk need to be refrigerated?

While not all candy made with sweetened condensed milk needs to be refrigerated (like fudge, for instance), I do recommend refrigerating Martha Washington balls. The taste and texture is much better when they’re chilled.

Can I make Martha Washington candy ahead of time?

Yes, you can make this old-fashioned favorite several days ahead of time and add them to your holiday tins when you’re ready to gift them.

Homemade Candy Recipes

Try some of these easy candy recipes this holiday season!

Homemade Peppermint Patties
Chocolate Peanut Butter No Bake Cookies
Peanut Butter Fritos Candy
Chocolate Covered Honeycomb
Christmas Crack

Recipe

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