Old-Fashioned Martha Washington Candy – The Sweet Treat Grandma Always Made 🍬

No-Bake Southern Pecan Coconut Balls Dipped in Chocolate (Grandma’s Holiday Classic)

Martha Washington Candy brings back memories of holiday baking with every creamy, crunchy bite. Sweet coconut-pecan filling packed with maraschino cherries gets enrobed in smooth chocolate for the perfect bite-sized treat. No oven needed – just mix, chill, and dip.

Why This Candy Recipe Never Fails

The magic is in the texture contrast: creamy powdered sugar base, chewy coconut, crunchy pecans, juicy cherry surprises, all sealed in crackly chocolate. Makes 4-5 dozen candies that keep for weeks. Perfect for cookie exchanges, neighbor gifts, or freezing ahead for December rush.

Ingredients (Makes 4-5 Dozen Candies)

Filling:

• 1 lb (4 cups) powdered sugar, sifted
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 14 oz can sweetened condensed milk
• 14 oz bag sweetened flaked coconut (about 5 cups)
• 3 cups pecans, finely chopped
• 10 oz jar maraschino cherries, drained well and chopped (about 1 cup)
• 1 tablespoon pure vanilla extract

Chocolate Coating:

• 16-24 oz chocolate candy coating (CandiQuik, almond bark, or good milk chocolate)
• 1 teaspoon vegetable shortening (optional, helps chocolate flow smooth)

Equipment:

• Stand mixer or hand mixer
• Large mixing bowl
• Parchment paper
• Baking sheets
• Microwave-safe bowls or double boiler
• Fork or dipping tools
• Candy thermometer (optional)

Step-by-Step Instructions

1. Prep Your Workspace (5 Minutes)

Line two baking sheets with parchment paper. Chop drained maraschino cherries into small pieces (¼-inch) and pat dry with paper towels – wet cherries make soggy candy. Finely chop pecans (pulse in food processor).

2. Cream Butter & Condensed Milk (3 Minutes)

In large bowl or stand mixer, beat softened butter 1 minute until creamy. Add sweetened condensed milk and vanilla. Beat on medium until smooth and lump-free (2 minutes). Scrape bowl sides.

3. Add Powdered Sugar Gradually (3 Minutes)

With mixer on low, add powdered sugar 1 cup at a time. Mixture thickens dramatically. Once all sugar incorporated, beat on medium 1 minute until stiff dough forms.

4. Fold in Flavor Jewels (5 Minutes)

By hand (mixture too thick for mixer), fold in coconut flakes, chopped pecans, and cherries. Use sturdy spoon or gloved hands. Dough sticky but holds shape when squeezed.

5. Shape into Balls (15-20 Minutes)

Pinch off 1-tablespoon portions (golf ball size). Roll firmly between palms into smooth 1-inch balls. Place 1-inch apart on prepared sheets. Wet hands occasionally prevent sticking.

6. First Chill (30-60 Minutes)

Freeze balls 30 minutes OR refrigerate 1 hour until very firm. Chilling makes dipping foolproof.

7. Melt Chocolate Coating (3 Minutes)

Melt chocolate coating in microwave (30-second bursts, stirring well) OR double boiler. Stir in shortening if using (thins without seizing). Keep warm (90-100°F).

8. Dip Candies (20-30 Minutes)

Working in batches, remove 12 balls from fridge. Drop one into chocolate. Use fork lift, tap gently remove excess. Slide onto clean parchment. Repeat quickly.

9. Let Chocolate Set (1-2 Hours)

Room temperature works best. Refrigerate only if humid. Chocolate develops pretty snap after 24 hours.

Perfect Pairings & Serving

Presentation Ideas:

• Red/green foil candy cups for Christmas
• Tin boxes lined with tissue paper
• Cellophane bags tied with ribbon
• Glass jars with fabric lids

When to Serve:

• Holiday cookie trays
• Brunch dessert
• Tea time treat
• Movie night snack

Storage:

• Airtight container room temp: 2 weeks
• Refrigerator: 1 month
• Freezer: 6 months (excellent)

Recipe Success Tips

Texture Perfection:

• Room temp butter creams smoothly
• Dry cherries prevent weepy filling
• Freeze before dipping = no melting mess
• Finely chop pecans (pea-sized)

Chocolate Mastery:

• Candy coating > baking chocolate (no tempering)
• Shortening prevents thick coating
• Double boiler = foolproof melt
• Warm dipping chocolate flows best

Make-Ahead Strategy:

• Shape balls, freeze on sheets, then bag
• Melt chocolate day-of dipping
• Candies improve after 48 hours

Scaling:

• Half recipe = 2-3 dozen
• Double pecans if nut lovers present

Troubleshooting Common Issues

Filling too soft? Add ¼ cup more powdered sugar, chill longer.

Chocolate thick/dull? Too cool – re-warm gently, add shortening.

Balls crack when dipped? Not chilled enough, work faster.

Too sweet? Use darker chocolate coating, less cherries.

Sticky handling? Chill dough 15 minutes, lightly oil hands.

Nutrition (Per Candy, Approximate)

Calories: 120 | Fat: 7g | Carbs: 14g | Protein: 1g | Sugar: 13g

Gluten-free naturally. Nut-free sub pumpkin seeds (texture changes).

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