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If you’ve never made Martha Washington Candy with cherries, you’re in for a nostalgic treat. This isn’t just a dessert it’s a tradition. I remember the first time I bit into one of these creamy, chocolate-covered candies at a neighbor’s cookie exchange. I was a tired mom of two toddlers, balancing work, diapers, and last-minute holiday errands. She handed me this tiny, round ball of magic, and I instantly felt like I’d been handed a moment of peace and chocolate.
Now, years later, it’s one of my go-to holiday recipes. It’s simple, sweet, and stuffed with flavor and the maraschino cherries? Oh, they’re the heart of it all.
In this post, I’m walking you through an easy, no-fuss version of the Martha Washington candy recipe with cherries, using pantry basics and a dash of Christmas spirit. Whether you’re gifting them, plating them for a party, or sneaking one with your morning coffee (no judgment!), these candies bring that old-fashioned charm straight into modern kitchens.
So grab your apron we’re about to recreate a classic that’s survived generations. One bite and you’ll see why.
Table of Contents
Key Takeaways: What You Need to Know
- Martha Washington Candy is a no-bake holiday favorite made with coconut, pecans, sweetened condensed milk, and cherries dipped in rich chocolate.
- You can make these ahead of time, and they freeze beautifully.
- The version we’re using includes maraschino cherries, adding a sweet and juicy pop in every bite.
- It’s ideal for gift boxes, cookie trays, and potlucks.
- You’ll only need basic ingredients and about an hour of active prep time.
The Sweet History Behind Martha Washington Candy
What is Martha Washington Candy, Really?
Martha Washington candy isn’t from an old colonial cookbook (surprising, I know). The name actually comes from the Martha Washington Candy Company, a popular confectionery brand in the early 1900s. Their signature sweets were creamy, coconut-filled chocolates sold in decorative boxes especially around Christmas. Over time, home cooks adapted the idea into what we now call Martha Washington candy balls, often adding cherries, nuts, and even a splash of bourbon.
This version? It’s a nod to that candy legacy but made easy for today’s busy home kitchens.
My First Taste: A Story Worth Sharing
I was at a small-town holiday bazaar, holding a cup of lukewarm cider and trying to keep my youngest from eating glue. A sweet older woman offered me a candy ball wrapped in red foil. I almost said no thankfully, I didn’t. That first bite transported me: creamy coconut, crunchy pecans, a surprise cherry in the center, and chocolate that snapped as you bit in. It felt like home, even though I’d never tasted it before.
That memory stuck with me. So now, every December, my kids and I roll these little treasures by hand. It’s messy. It’s sweet. It’s worth it.
Want more retro recipes to cozy up your holidays? Try my creamy leche flan or buttery moist banana bread. Both bring comfort to cold evenings and pair beautifully with cocoa or tea.
How to Make This Martha Washington Candy Recipe with Cherries
What Ingredients Do You Need for Martha Washington Candy?
This Martha Washington Candy Recipe with cherries uses simple, pantry-friendly ingredients you probably already have no candy thermometer, no baking, no fuss.
Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Sweetened Condensed Milk | 1 can (14 oz) | Creates the creamy base |
| Butter (unsalted) | 1/2 cup (softened) | For richness |
| Powdered Sugar | 2 lbs (about 7 cups) | Helps form the dough |
| Sweetened Shredded Coconut | 2 cups | Adds chewiness |
| Chopped Pecans | 1 cup | Crunch + flavor |
| Maraschino Cherries | 1 jar (drained and halved) | Centerpiece of each candy |
| Semi-Sweet Chocolate Chips | 3 cups | For dipping |
| Shortening or Coconut Oil | 2 tbsp | Helps the chocolate melt smoothly |
Pro Tip: Blot your maraschino cherries well with paper towels. Too much juice = candy that won’t set.
If you’re a fan of nostalgic desserts, this recipe sits right next to my festive peppermint bark and cheerful Christmas jello balls. Trust me they’re all holiday hits.
Step-by-Step: The Original Martha Washington Candy Recipe with Cherries, Simplified
Here’s how to make this old-fashioned candy in just a few easy steps:
- Mix the Base
In a large mixing bowl, beat the softened butter and sweetened condensed milk together until smooth. Gradually add in the powdered sugar, one cup at a time, until a thick dough forms. - Fold in the Good Stuff
Stir in the coconut and pecans. This is what gives your Martha Washington candy that classic texture. Chill the mixture for 30 minutes to make rolling easier. - Roll with Cherries
Scoop out about a tablespoon of the dough, press one maraschino cherry half into the center, and roll it into a ball. Repeat until all dough is used. - Freeze Until Firm
Place the balls on a parchment-lined baking sheet and freeze for 1–2 hours. They need to be solid before dipping. - Dip in Chocolate
Melt chocolate chips and shortening in a microwave-safe bowl, stirring every 30 seconds until smooth. Use a fork or toothpick to dip each frozen ball into the chocolate, letting excess drip off. Set on a new parchment-lined tray. - Let Them Set
Allow the dipped candies to set at room temperature or chill them in the fridge until the chocolate hardens.
Why You’ll Love This Martha Washington Candy Recipe with Cherries
This isn’t just another candy ball recipe. It’s the original Martha Washington candy recipe but with a sweet cherry twist that brings it to life. The rich, creamy coconut center, crunchy pecans, and chewy cherry surprise are coated in silky chocolate that cracks with the first bite.
Whether you’re gifting them in cookie tins or nibbling one quietly after bedtime (I see you), these Martha Washington candies will hit the sweet spot every time.
Craving more? Add a salty-sweet twist with my addictively easy Christmas crack cookies. They’re crunchy, buttery, and great for balancing out this rich candy recipe.
Tips to Perfect Your Martha Washington Candy Recipe with Cherries
What Can Go Wrong with Martha Washington Candy—and How to Fix It?
Even the best recipes can go sideways. The good news? This Martha Washington Candy Recipe with cherries is pretty forgiving, especially if you know a few tricks.
Here’s how to avoid the most common mistakes:
1. Is your dough too soft to roll?
This happens if your butter was too warm or your condensed milk too runny. Chill the mixture for at least 30 minutes before forming the balls. You can even pop it into the freezer for 10 minutes.
2. Are your candies weeping or sticky?
That’s often because the maraschino cherries weren’t dried well enough. Pat them dry thoroughly with paper towels before adding them to the center of each candy ball. This is essential for a clean, professional finish.
3. Is your chocolate coating streaky or dull?
Add shortening or coconut oil to your chocolate chips before melting. This creates a silky smooth texture that coats like a dream. Dipping frozen balls also helps the chocolate set with a nice snap.
Remember, every batch gets better with practice. The original Martha Washington candy recipe was never about perfection it was about sharing something sweet from the heart.
How to Customize This Martha Washington Candy Recipe with Cherries
Once you master the base, it’s easy to riff on this classic. You can personalize your Martha Washington candy balls to suit any taste or occasion.
Here are some creative spins:
| Customization | How to Do It | Flavor Vibe |
|---|---|---|
| Bourbon Twist | Soak cherries in bourbon overnight | Grown-up southern charm |
| Nut-Free Version | Replace pecans with crushed graham crackers | Kid-safe & chewy |
| Dark Chocolate Shell | Use bittersweet chips for dipping | Deep, rich flavor |
| White Chocolate Dip | Swap chocolate for white chips | Elegant & festive |
| Holiday Sprinkle Finish | Roll in crushed candy canes or red sprinkles | Christmas party-ready |
I sometimes dip half the batch in white chocolate, then drizzle with dark. It looks so festive and gives your Martha Washington candy recipe with cherries that little “wow” moment when guests take a bite.
Looking for even more holiday inspiration? My Christmas jello balls are just as fun and colorful, and a great treat for kids to help with.
Real Life Review: This Martha Washington Candy Recipe with Cherries Works!
“I made these for our church cookie exchange and they were the first to go! Everyone asked for the recipe. The cherry in the center made them feel extra special. My 9-year-old helped roll them, and we both had so much fun. Thank you!”
Kara M., Eugene, Oregon
There’s just something joyful about watching people take that first bite and light up. That’s what makes this Martha Washington Candy Recipe with cherries so loved it’s more than candy. It’s connection.
How to Store & Freeze This Martha Washington Candy Recipe with Cherries
How Long Does Martha Washington Candy with Cherries Last?
If you’re making candy ahead of the holidays (because life is busy, right?), you’ll love how well this Martha Washington Candy Recipe with cherries holds up. These chocolate-covered treats have staying power.
At room temperature:
Your candies will stay fresh for up to 5 days in an airtight container. Keep them in a cool, dry place. Avoid warm kitchens or sunny counters the chocolate will soften or bloom.
In the fridge:
To extend their life, refrigerate your Martha Washington candy balls for up to 2 weeks. Line the container with wax paper to prevent sticking, and place a layer of paper towels on top to absorb moisture.
In the freezer:
Want to get a head start on Christmas baking? This Martha Washington Candy Recipe with cherries is totally freezer-friendly. Once dipped and set, pop the candy balls onto a baking tray lined with parchment paper. Freeze for 1 hour, then transfer to a zip-top bag or airtight container. They’ll keep for 2–3 months with no trouble.
When ready to enjoy, just thaw in the fridge overnight. The cherry center stays tender, the coconut remains chewy, and the chocolate stays crisp.
Can You Freeze Martha Washington Candy Before Dipping?
Yes, and I do this often especially when prepping large batches for holiday trays.
Here’s how to freeze your Martha Washington candy before dipping:
- Roll the coconut-cherry-pecan mixture into balls (with cherries inside, of course).
- Place on a tray lined with parchment paper.
- Freeze until firm about 1–2 hours.
- Transfer to a zip-top freezer bag or container.
- Dip in chocolate when you’re ready, straight from frozen.
It’s the easiest way to keep your Martha Washington Candy Recipe with cherries stress-free and holiday-ready.
Pro Storage Tips for the Best Texture
- Avoid stacking dipped candies: The chocolate coating can smudge if they touch. Use wax paper between layers.
- Add a label to freezer bags with the date you made them. Frozen candy lasts longer than you think, but it’s easy to forget how long it’s been in there.
- Let them come to room temp before serving for the best texture and flavor. That creamy cherry-coconut filling really shines when it’s not ice cold.
By the way, if you’re building a cookie or candy platter, don’t miss my Christmas crack cookies. The salty crunch pairs beautifully with the creamy center of this Martha Washington Candy Recipe with cherries.
How to Present & Gift Martha Washington Candy with Cherries
What’s the Best Way to Package Martha Washington Candy for Gifting?
One of the reasons I love this Martha Washington Candy Recipe with cherries is that it’s just so giftable. These little chocolate balls look elegant, festive, and homemade in the very best way. Whether you’re gifting to teachers, neighbors, or dropping off a tray at Grandma’s, presentation counts.
Here are my go-to gifting tips:
1. Mini Cupcake Liners for a Professional Touch
Place each candy in a mini cupcake wrapper. It instantly upgrades the look and keeps them from sticking together in a box or tray.
2. Holiday Tins & Mason Jars
Reusable tins from the dollar store or thrift shop are perfect. Fill them with layers of Martha Washington candy (separated by parchment), seal the lid, and tie with ribbon. Mason jars also work great just stack gently and add a tag.
3. Cellophane Bags with Twist Ties
Simple, affordable, and easy for kids to hand out to classmates or Sunday school teachers. Use red or gold ties to match the holidays. Label with a tag: “Handmade with love Martha Washington Candy with Cherries”.
These gifting ideas also work wonderfully for pairing with other treats, like a slice of my ultra-moist banana bread or a few squares of peppermint bark. Holiday variety = holiday joy.
How to Serve Martha Washington Candy at Holiday Gatherings
This Martha Washington Candy Recipe with cherries isn’t just for gifts it’s also the star of any dessert table. Here’s how I serve it during holiday dinners or cookie swaps:
| Presentation Idea | Why It Works |
|---|---|
| Vintage tiered trays | Perfect for that old-fashioned candy shop vibe |
| Holiday charcuterie boards | Add alongside cookies, nuts, and fudge |
| Mini dessert plates | Place 3 candies on each plate for individual servings |
| Cocoa bar add-ons | A sweet bite next to a steaming mug of hot chocolate |
Arrange the candies in neat rows or clusters, garnish the tray with sprigs of rosemary, crushed candy cane, or even tiny Christmas ornaments for that Pinterest-worthy touch.
Want a kid-friendly serving idea? My little ones love sneaking a Martha Washington candy ball onto Santa’s cookie plate it’s become a yearly tradition.
Martha Washington Candy Recipe with Cherries
Ingredients
Equipment
Method
- In a large bowl, beat the softened butter and sweetened condensed milk until smooth. Gradually mix in the powdered sugar until a thick dough forms.
- Fold in the shredded coconut and chopped pecans until evenly combined. Chill the mixture for 30 minutes to make it easier to handle.
- Scoop about 1 tablespoon of dough, press a cherry half into the center, and roll into a smooth ball. Repeat with remaining mixture.
- Place the candy balls on a parchment-lined baking sheet and freeze for 1–2 hours, until firm.
- Melt the chocolate chips and shortening together, stirring until smooth. Dip each frozen ball into the chocolate, letting excess drip off.
- Place dipped candies on parchment paper and let set at room temperature or in the refrigerator until the chocolate hardens.
Nutrition
Notes
Tried this recipe?
Mention @Cheflorarecipes or tag #cheflorarecipes!Ingredient Swaps & Allergy-Friendly Tips for Martha Washington Candy with Cherries
Can You Make a Dairy-Free Martha Washington Candy Recipe with Cherries?
Absolutely. If you’ve got dietary restrictions in the family or you’re cooking for a crowd with allergies you can still enjoy this sweet tradition.
This Martha Washington Candy Recipe with cherries is super flexible. Here’s how to make it fit more needs without losing that iconic flavor:
| Ingredient | Swap | Why It Works |
|---|---|---|
| Sweetened Condensed Milk | Coconut condensed milk | Keeps it creamy + dairy-free |
| Butter | Vegan butter or coconut oil | Rich flavor, plant-based |
| Chocolate Chips | Dairy-free dark chocolate | Perfect for lactose-free diets |
| Pecans | Sunflower seeds or omit | Great for nut allergies |
With these swaps, your Martha Washington candy still has that creamy, coconut-cherry core and chocolate coating that makes it unforgettable just allergy-safe.
If you’re already tweaking your holiday baking lineup, pair this with my leche flan recipe, which is rich and silky plus easy to adapt with plant-based milk, too.
Is Martha Washington Candy with Cherries Gluten-Free?
Yes! The traditional Martha Washington Candy Recipe with cherries is naturally gluten-free. No flour, no crumbs, no gluten-containing ingredients.
Still, you should always double-check labels on:
- Sweetened condensed milk
- Maraschino cherries
- Chocolate chips
Some brands sneak in additives or thickeners that contain gluten. When in doubt, look for certified gluten-free products.
For anyone hosting guests with celiac or gluten sensitivity, this is a safe sweet treat to include on the dessert tray. Just keep them separate from flour-based cookies or bars to avoid cross-contact.
Nutritional Snapshot: What’s in a Martha Washington Candy Ball?
Each ball (based on a batch of 36) contains approximately:
| Nutrient | Amount |
|---|---|
| Calories | 170–200 |
| Carbs | 22g |
| Sugar | 18g |
| Fat | 9g |
| Protein | 1g |
Let’s be real it’s not health food. But holidays aren’t the time for calorie math. They’re for enjoying classics like this Martha Washington Candy Recipe with cherries, made with love and shared in good company.
And hey, if you need a lighter option on the side? Just serve fruit or a bowl of peppermint tea. It’s all about balance.
Smart Portioning Tips
This recipe makes about 36 candies (depending on how big you roll them). If you need more or fewer:
- Double the batch for gifting or parties
- Halve the recipe for small gatherings or freezer prep
- Mini-size them for bite-sized candy trays
Every version still delivers the flavor of the original Martha Washington candy recipe, packed with juicy cherries and wrapped in smooth chocolate.
Why This Martha Washington Candy Recipe with Cherries Stands the Test of Time
Is This the Original Martha Washington Candy Recipe?
Well… yes and no.
The Martha Washington Candy Recipe with cherries you’re making today is inspired by the confections from the early 1900s Martha Washington Candy Company. Their creamy coconut candies were sold by the pound, often dipped in chocolate and hand-packed in decorative holiday boxes.
But this homemade version? It’s the heart of old-fashioned cooking. It honors the original Martha Washington candy recipe, with a few cherry-sweet updates that make it even more irresistible for today’s families.
This isn’t the stiff, overly processed version you might find in store-bought boxes. This is Martha Washington’s famous candy recipe, reimagined in your own kitchen soft, chocolate-coated, and hiding a juicy maraschino cherry in every bite.
And that, my friend, is why I keep coming back to this recipe every December.
Real Home Cook Review: “Tastes Just Like Grandma’s”
“I made this Martha Washington Candy Recipe with cherries for our holiday cookie party, and it brought tears to my aunt’s eyes. She said it tasted just like the ones our grandma used to make. The cherry in the center is a sweet surprise, and the coconut-pecan combo is absolutely perfect. This is now a must-have for our Christmas every year!”
Lynette J., Salem, Oregon
This is what the holidays are really about, isn’t it? Flavors that transport you, memories wrapped in chocolate, and the kind of treats you pass down through generations.
FAQ: Martha Washington Candy with Cherries
What are Martha Washington candies made of?
Martha Washington candies are traditionally made with sweetened condensed milk, butter, powdered sugar, coconut, pecans, and maraschino cherries then dipped in chocolate.
Can you freeze Martha Washington candy with cherries?
Yes! This Martha Washington Candy Recipe with cherries freezes beautifully for up to 3 months. Just thaw overnight in the fridge before serving.
Do I have to use cherries in Martha Washington candy?
Cherries are optional but highly recommended. They add a juicy, sweet center and make this Martha Washington candy recipe extra special.
How do I keep the chocolate from cracking or melting?
Use shortening or coconut oil when melting chocolate, and always dip candies when they’re cold. Store in a cool place or fridge.
Final Thoughts: From My Kitchen to Yours
If you’ve never made this Martha Washington Candy Recipe with cherries, now’s the time. It’s more than a holiday treat. It’s a tradition. It’s a way to slow down, roll up your sleeves, and create something sweet and meaningful.
And honestly? It’s so easy. No baking. No complicated steps. Just simple ingredients, a touch of nostalgia, and a whole lot of love.
Whether you’re adding it to a candy platter, tucking a few into gift boxes, or enjoying one quietly after the kids are asleep, this recipe delivers every time.
So here’s to coconut, chocolate, cherries, and a little bit of holiday magic.
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“These homemade Martha Washington candies with cherries are the perfect mix of vintage charm and holiday sweetness. Easy to make, beautiful to gift, and unforgettable to eat. One bite and you’ll be hooked.”
