These rich Martha Washington Candies are a classic old-fashioned treat that is perfect for Christmas. The sweet filling is loaded with coconut, pecans, and cherries, all coated in smooth chocolate. They’re the perfect bite sized candy for holiday trays and gifting, or anytime you’re craving something sweet and nostalgic.
This is the candy recipe you’ll want to make every year! The filling is soft, creamy and so rich. They’re a mix of chewy, creamy, and crunchy in one bite. My recipe keeps things simple with easy to find ingredients, and no baking, (and barely any cooking) needed.
Why you should make these
- Perfect for Gifting: These candies look beautiful wrapped up in festive tins or boxes. Plus the recipe makes a huge batch, so its perfect for making for lots of friends.
- Old Fashioned Favorite: A vintage recipe that has been around for about 100 years, and tastes like something your grandma would make.
- Delicious Flavor: The sweet coconut and pecan filling paired with the rich chocolate shell is a combo everyone will love!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Martha Washington Ball Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Butter: Salted or unsalted butter will work for this
- Sweetened Condensed Milk: Gives the filling a rich, creamy texture and sweet flavor
- Powdered Sugar: Thickens the filling to help it hold its shape
- Vanilla Extract: Adds a little extra flavor to the filling
- Shredded Coconut: Use sweetened coconut for the best flavor, and it adds a nice texture
- Pecans: Gives a nice crunch and nutty flavor
- Maraschino Cherries: Chop these up and pat them dry with paper towels
- Chocolate: Melt high quality chocolate chips, chocolate bars, or even easier use Chocolate Melting Wafers (I like Ghiradelli).
How to Make Martha Washington Candy
Step 1: Make the Filling. Add the butter and sweetened condensed milk to a large bowl and cream them until smooth. Add in the powdered sugar and vanilla extract and mix until you have a smooth texture.
Step 2: Add in the Mix Ins. Add in the coconut, pecans, and cherries. Make sure to pat the cherry pieces dry as much as you can before adding them. Mix them into the filling until evenly mixed throughout. Place the bowl in the fridge and chill it for at least 2 hours.
Step 3: Make the Balls. Scoop the mixture into balls about 1 inch in size each. Roll them into smooth balls if you can and place them onto a parchment lined cookie sheet. Place the pan back in the fridge to chill for another 20 to 30 minutes.
Step 4: Dip in Melted Chocolate. Add the chocolate to a microwave safe bowl and microwave for 1 minute. Stir as much as you can. Microwave in additional 20 second increments until you can stir the chocolate smooth. Dip one ball at a time into the melted chocolate with a fork, then lift it out. Tap the fork on the side of the bowl to let the extra chocolate drip out. Then place back onto the parchment paper. Drizzle tops with extra chocolate once set, if desired.
Tips and Tricks
- Double The Recipe: The original recipe I’ve made is a double batch of this current recipe. I cut the recipe in half because I never need that many, but if you want to make even more, double this recipe! This recipe makes about 50 balls.
- Chill the Filling Well: The filling will be sticky and you want to chill it for at least 2 hours, to make sure they can be rolled easily into balls. And then chill the balls again before dipping to make sure they won’t make a mess of your chocolate.
- Decorate Them: Drizzle a little extra chocolate (like I did) or drizzle with white chocolate. You could also sprinkle with crushed pecans, coconut, or sprinkles while the chocolate is still soft.
Storage Instructions
These Martha Washington Candies store great in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 2 months. Flash freeze them on the parchment lined cookie sheet until solid, then transfer them to a freezer safe bag. Let them thaw in the fridge for a few hours before enjoying.
These Martha Washington Balls are a timeless Christmas treat, that is totally irresistible. Their rich, chocolatey and perfect for gifting to your friends and family this holiday season.
More Candy Recipes
- Sugared Cranberries
- Pecan Pie Balls
- Chocolate Covered Pretzels Recipe
- Mint Chocolate Fudge
- Cashew Peanut Brittle Recipe
- Homemade Caramel Creams
- Oreo Truffles // Like Mother Like Daughter
- Zebra Popcorn // Like Mother Like Daughter
If you try this Martha Washington Balls Recipe, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Martha Washington Candy
Ingredients
- 1/4 cup Unsalted Butter (softened, 1/2 stick)
- 7 oz Sweetened Condensed Milk
- 2 cups Powdered Sugar
- 1/2 TBS Vanilla Extract
- 8 oz Maraschino Cherries
- 7 oz Sweetened Shredded Coconut
- 1 1/2 cups Chopped Pecans
- 3 cups Chocolate Chips
Instructions
- Combine the butter and sweetened condensed milk in a large bowl until they are smooth and creamy. 1/4 cup Unsalted Butter, 7 oz Sweetened Condensed Milk
- Add the powdered sugar and vanilla extract and mix until the whole mixture is combined. 2 cups Powdered Sugar, 1/2 TBS Vanilla Extract
- Chop the cherries, and pat them dry as much as you can with paper towels. 8 oz Maraschino Cherries
- Add the chopped cherries, coconut, and pecans to the sweet filling and stir until they are all mixed evenly into the mixture. 7 oz Sweetened Shredded Coconut, 1 1/2 cups Chopped Pecans
- Cover the bowl and chill it in the fridge for at least 2 hours.
- Scoop the mixture into balls, about 1 inch in size each. Roll them into smooth balls and place them onto a cookie sheet lined with parchment paper. Chill the pan in the fridge for another 20 to 30 minutes.
- Add the chocolate chips to a microwave safe bowl and microwave for 1 minute. Stir as much as you can. Microwave in additional 20 second increments until you can stir the mixture smooth. 3 cups Chocolate Chips
- Drop one ball at a time into the melted chocolate and cover it fully with a fork. Lift the mixture out with the fork, and tap the fork on the side of the bowl to let the extra chocolate fall back into the bowl.
- Place the chocolate covered candy back onto the parchment paper. Repeat with all the candies.
- Drizzle the remaining chocolate over the candies with a spoon, or by putting it into a ziplock bag and snipping the corner to drizzle.
- Let the candies sit until the chocolate is set and enjoy!
Notes
- Double The Recipe: The original recipe I’ve made is a double batch of this current recipe. I cut the recipe in half because I never need that many, but if you want to make even more, double this recipe! This recipe makes about 50 balls.
- Chill the Filling Well: The filling will be sticky and you want to chill it for at least 2 hours, to make sure they can be rolled easily into balls. And then chill the balls again before dipping to make sure they won’t make a mess of your chocolate.
- Decorate Them: Drizzle a little extra chocolate (like I did) or drizzle with white chocolate. You could also sprinkle with crushed pecans, coconut, or sprinkles while the chocolate is still soft.
- Storage Instructions: These Martha Washington Candies store great in an airtight container in the fridge for up to 2 weeks.
- Freezing Instructions: You can also freeze them for up to 2 months. Flash freeze them on the parchment lined cookie sheet until solid, then transfer them to a freezer safe bag. Let them thaw in the fridge for a few hours before enjoying.
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