Name: Old-Fashioned Martha Washington Candy
Prep time: 45 min
Cook time: 5 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 can sweetened condensed milk (14 ounces); 3 cups sweetened shredded coconut; 1 cup chopped pecans; 1 cup chopped maraschino cherries, well drained and patted dry; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 24 ounces semi-sweet chocolate, chopped or chocolate chips; 2 tablespoons vegetable shortening or coconut oil

If you grew up in the American South, there’s a good chance a tin of Martha Washington candy showed up on the table every Christmas. These little chocolate‑dipped bites hide a creamy coconut and pecan center with a surprise pop of cherry in the middle—like a vintage box of chocolates, but made with love in your own kitchen.

This old-fashioned candy is rich, sweet, and meant to be shared. The filling comes together in one bowl, chills until firm, then gets dipped in silky melted chocolate. They’re perfect for gifting, adding to a cookie tray, or sneaking straight from the fridge whenever a nostalgic chocolate craving hits.

Why You’ll Love This Old-Fashioned Martha Washington Candy

Martha Washington candy is the kind of treat that makes a holiday table instantly feel cozy and generous. The creamy coconut center is buttery and soft, with crunchy toasted pecans and chewy bits of maraschino cherries in every bite. Once it’s covered in chocolate, you get that perfect snap on the outside and fudge‑like texture inside.

It’s also a make‑ahead dream. The centers can be rolled and frozen days—or even weeks—before you dip them. That means you can tackle holiday baking in small bursts instead of one marathon day in the kitchen. The candies travel well, hold up beautifully on dessert platters, and look like something from an old‑fashioned candy shop.

What Kind of Chocolate Works Best for Old-Fashioned Martha Washington Candy?

You can make these candies with pretty much any melting chocolate, but the type you choose really changes the final flavor and texture.

Semi‑sweet chocolate is my go‑to for this recipe. It’s dark enough to balance the sweetness of the coconut and cherries, but still mild and kid‑friendly. Chocolate chips work, but bar chocolate or good‑quality baking wafers melt smoother and make dipping easier.

If you prefer a softer, sweeter shell, use milk chocolate instead. It makes the candies taste a bit like a candy bar. For a more intense, less sweet bite, go with dark chocolate in the 60–70% range. You can even mix half semi‑sweet and half milk chocolate to hit a perfect middle ground.

Adding a spoonful of vegetable shortening or coconut oil to the chocolate helps it melt thinner, coat the candies evenly, and set up with a pretty shine.

Ingredients for the Old-Fashioned Martha Washington Candy

Before you start rolling candy centers, it helps to know what each ingredient is bringing to the party.

Unsalted butter – This creates a rich, velvety base for the filling and helps the powdered sugar blend into a smooth, creamy mixture.

Powdered sugar – Sweetens the filling and gives it structure. Because it’s finely ground, it dissolves easily and keeps the centers soft instead of grainy.

Sweetened condensed milk – Adds extra sweetness and a luscious, fudge‑like texture. It also helps bind the coconut and nuts together so the mixture rolls nicely.

Sweetened shredded coconut – The star of the filling. Coconut adds chewiness, flavor, and bulk so the candies hold their shape.

Chopped pecans – Bring toasty flavor and gentle crunch. They break up the creamy texture so each bite feels interesting.

Maraschino cherries – A classic touch in Martha Washington candy. They add bright color, a hint of fruity flavor, and just the right amount of old‑school charm.

Vanilla extract – Rounds out all the sweetness with warm, bakery‑style flavor.

Salt – Just a pinch keeps the filling from tasting flat and overly sweet.

Semi‑sweet chocolate – Used for dipping and creating that glossy outer shell. It sets firm enough for stacking and gifting.

Vegetable shortening or coconut oil – Thins the melted chocolate so it coats smoothly and gives the candies a pretty, professional finish.

How To Make the Old-Fashioned Martha Washington Candy

Before you start, line a couple of baking sheets with parchment paper so you have a place to set your rolled centers and dipped candies.

Step 1: Make the Buttery Base

Beat the softened butter in a large mixing bowl until creamy and smooth. Add the powdered sugar gradually, mixing on low at first so you don’t create a sugar cloud, then beating until the mixture is thick and well combined.

Step 2: Stir in the Sweetened Condensed Milk

Pour in the sweetened condensed milk and vanilla extract. Mix until the filling looks smooth, glossy, and uniform. At this point it will be quite soft—that’s exactly what you want.

Step 3: Fold in Coconut, Pecans, and Cherries

Add the shredded coconut, chopped pecans, and well‑drained, chopped maraschino cherries. Sprinkle in the pinch of salt. Use a sturdy spatula or clean hands to fold everything together until the mix is evenly distributed and no dry coconut remains.

Step 4: Chill the Candy Mixture

Scrape the mixture into a clean bowl if needed, cover tightly, and refrigerate for at least 1 hour, or until firm enough to scoop and roll. For faster shaping, you can pop it into the freezer for about 25–30 minutes, stirring once halfway through.

Step 5: Roll the Candy Centers

Use a small cookie scoop or spoon to portion the chilled mixture into even mounds. Roll each portion between your palms to form balls or small logs and place them on the parchment‑lined baking sheets. Once everything is rolled, refrigerate or freeze the centers again until very firm.

Step 6: Melt the Chocolate for Dipping

Place the semi‑sweet chocolate and shortening (or coconut oil) in a heat‑safe bowl set over a pot of barely simmering water, or microwave in short bursts, stirring often. Heat just until melted and smooth—don’t let the chocolate get too hot or it may seize or bloom.

Step 7: Dip and Set the Candies

Working with a few centers at a time, dip each one into the melted chocolate using a fork or dipping tool. Let the excess chocolate drip back into the bowl, then gently slide the candy back onto the parchment. If you like, sprinkle a tiny pinch of flaky salt or extra chopped pecans on top before the chocolate sets.

Repeat with all the centers, reheating the chocolate gently as needed to keep it fluid. Allow the candies to sit at room temperature or in the refrigerator until the chocolate is completely firm.

Serving and Storing Old-Fashioned Martha Washington Candy

Once the chocolate has set, your candies are ready to share. Arrange them on a pretty plate or tiered dessert stand and watch them disappear. Each batch makes about 36–40 small candies, enough to serve 10–12 people if everyone takes a few.

For gifting, tuck the candies into paper mini muffin liners and nestle them in tins or boxes. They travel well and make a beautiful hostess gift, teacher treat, or addition to a holiday cookie swap.

To store, keep the candies in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze the undipped centers for up to 2 months, then thaw just until firm enough to dip in chocolate. You can also freeze the finished candies; simply thaw them in the fridge so condensation doesn’t mark the chocolate.

What to Serve With Old-Fashioned Martha Washington Candy

A Cozy Coffee or Hot Cocoa Bar

Set out a tray of these candies alongside hot coffee, cocoa, or lattes. The rich chocolate shell and creamy coconut center are perfect with something warm to sip.

Add them to a plate with sugar cookies, gingerbread men, and shortbread. The candies bring texture and color that make the whole spread feel more special.

Cheese and Fruit Board

For a dessert‑style charcuterie board, pair the candies with sharp cheddar, creamy brie, fresh grapes, and apple slices. The sweet, nutty centers play beautifully against salty and tangy bites.

After-Dinner Dessert Platter

Serve these alongside slices of cake or pie as a little extra something sweet. They’re great for guests who “just want a bite” instead of a full dessert.

Ice Cream Sundae Night

Chop a few candies and sprinkle them over vanilla ice cream or sundaes. You get pockets of coconut, cherry, pecan, and chocolate in every spoonful.

Tea Time Treats

Offer Martha Washington candy with hot tea and a few light cookies or biscotti. It feels like a fancy tea room experience without leaving home.

Movie Night Snack Tray

Mix these candies onto a snack board with popcorn, pretzels, and nuts. The salty‑sweet combination is dangerously addictive.

Want More Candy & Holiday Dessert Ideas?

If old‑fashioned Martha Washington candy has you in the mood for more nostalgic treats, try a few of these reader‑favorite recipes next:

Paula Deen’s 5-Minute Fudge for a fast, chocolatey bite you can stir together in minutes.
Whipped Shortbread Cookies Recipe when you’re craving melt‑in‑your‑mouth, buttery cookies for your holiday trays.
No-Bake Preacher Cookies for a nostalgic chocolate‑peanut‑butter treat that doesn’t require turning on the oven.
Christmas Cookie Pinwheels if you want eye‑catching swirled cookies that look as fun as they taste.

Save This Pin For Later

📌 Save this Old-Fashioned Martha Washington Candy to your favorite holiday dessert board on Pinterest so you can find it easily every Christmas baking season.

If you try it, come back and tell me how it went! Did you use milk chocolate or semi‑sweet for dipping? Did you add extra pecans or keep things classic?

I love hearing how you make these recipes your own, and your tweaks always inspire other home bakers too. Questions are absolutely welcome—let’s make candy season feel easy and fun.

For even more dessert inspiration and everyday cooking ideas, follow Nora Nosh Recipes on Pinterest and explore the latest treats I’m testing in my kitchen.