Introduction to Martha Washington Vintage Candy
Martha Washington Vintage Candy is a traditional no-bake confection made from a rich coconut, cherry, and pecan center dipped in chocolate. The filling is soft and sweet, while the chopped nuts and coconut give each piece a pleasant, tender texture.
This recipe makes a generous batch for cookie trays, holiday tins, and homemade gifts. The work is mostly mixing, shaping, chilling, and dipping, so it is a useful candy to make ahead when your oven is busy. Allow enough time for the filling to firm before coating it, and keep the finished candy refrigerated for the best texture.
Why You'll Love This Martha Washington Vintage Candy
- The filling comes together in one large bowl without a candy thermometer.
- Sweet coconut and maraschino cherries balance the richness of the butter and chocolate.
- Chopped pecans add a little crunch to every bite.
- The candies can be made several days before serving and stored in the refrigerator.
- This recipe makes enough pieces to share at a holiday gathering or package as a homemade gift.
Ingredients for Martha Washington Vintage Candy
- 1 cups softened butter
- 1 tbsp vanilla extract
- 14 oz sweetened condensed milk
- 4 cups powdered sugar
- 14 oz shredded coconut
- 10 oz maraschino cherries
- 3 cups chopped pecans
- 6 cups semi-sweet chocolate chips
- 4 tbsp shortening
Drain the maraschino cherries very well before chopping them. Excess cherry liquid can make the filling loose, so place the chopped cherries in a fine-mesh strainer or press them gently between paper towels before adding them to the mixture.
How to Make Martha Washington Vintage Candy
Step 1: Prepare the Cherries and Pan
Drain the maraschino cherries thoroughly, then chop them into small pieces. Line two baking sheets with parchment paper or wax paper. Set the pans aside, and make room in the refrigerator for them later.
Step 2: Mix the Candy Filling
Place the softened butter, vanilla extract, and sweetened condensed milk in a large mixing bowl. Beat or stir until the mixture is smooth. Add the powdered sugar gradually, mixing after each addition so it does not spill over the bowl. Stir in the shredded coconut, chopped cherries, and chopped pecans until the filling is evenly combined.
Step 3: Chill the Mixture
Cover the bowl and refrigerate the filling for about 1 hour, or until it is firm enough to shape. Chilling is important because the condensed milk and butter make the mixture soft at room temperature. If the filling still feels sticky after an hour, chill it for another 20 to 30 minutes.
Step 4: Shape the Centers
Scoop the chilled mixture by rounded tablespoonfuls and roll each portion gently between your palms. Place the pieces on the prepared baking sheets, leaving a little space between them. You can make round balls or slightly flattened clusters. Refrigerate the shaped centers for 30 minutes, until firm.
Step 5: Melt the Chocolate Coating
Place the semi-sweet chocolate chips and shortening in a dry, microwave-safe bowl. Microwave at 50 percent power in 30-second intervals, stirring well after each interval, until the chocolate is nearly melted. Continue stirring until smooth, using the residual heat to finish melting. Do not allow water or steam to enter the bowl, since either can cause the chocolate to seize.
Step 6: Dip and Set the Candy
Use a fork or dipping tool to lower each chilled center into the melted chocolate. Lift it out, let the excess coating drip back into the bowl, and return the candy to the lined baking sheet. Refrigerate the dipped candies for at least 30 minutes, or until the coating is firm. Store the finished candy in a covered container in the refrigerator.
Tips for Success
- Use butter that is soft enough to mix but not melted. Melted butter can make the filling greasy and difficult to shape.
- Measure the powdered sugar by spooning it into a dry measuring cup and leveling the top. This keeps the filling from becoming unnecessarily dense.
- If the chocolate thickens while you work, warm it briefly at 50 percent power and stir before dipping more candy.
- A small cookie scoop helps make pieces that are similar in size, which allows them to chill and set at about the same rate.
- Keep the candy refrigerated at 40 degrees Fahrenheit or below, and return it to the refrigerator within two hours of serving.
Equipment Needed
- Large mixing bowl
- Parchment-lined baking sheets
- Microwave-safe bowl
Variations
- Replace the pecans with an equal amount of finely chopped walnuts if that is what you have on hand.
- For smaller candy pieces, use a level teaspoon of filling instead of a rounded tablespoon and reduce the chilling time only if the centers are already firm.
- Add a small pinch of salt to the filling to sharpen the contrast between the sweet center and semisweet coating.
- Leave a few pieces only partially dipped so the coconut and cherry filling is visible on top.
- Use a combination of semisweet and milk chocolate chips for a softer, sweeter coating, while keeping the total chocolate amount the same.
Serving Suggestions
Serve Martha Washington candy cold or let it stand at room temperature for 10 to 15 minutes before eating. Arrange the pieces in small paper candy cups for a neat holiday tray. For gifting, pack the candy in a food-safe tin with parchment between the layers and include a note that the candy should be refrigerated. Because the filling contains butter and dairy, do not leave it at room temperature for more than two hours, or more than one hour if the room is above 90 degrees Fahrenheit. Properly covered candy keeps in the refrigerator for about one week.
FAQs about Martha Washington Vintage Candy
Why is this candy called Martha Washington candy? The name comes from an old-fashioned style of homemade candy that became popular through candy shops and newspaper recipes in the early twentieth century. The exact origin of the name is not certain, but the coconut, cherry, pecan, and chocolate combination is closely associated with the confection.
Can I make the filling ahead of time? Yes. Cover the bowl and refrigerate the unshaped filling for up to two days. Let it sit for a few minutes if it is too firm to scoop, then shape, chill, and dip it as directed.
How do I keep the filling from being too soft? Drain the cherries thoroughly, use softened rather than melted butter, and chill the mixture until firm. If it remains soft, add a little more powdered sugar only if necessary, then chill it again before shaping.
Can I freeze Martha Washington candy? Yes. Freeze the fully set candies in an airtight, freezer-safe container with parchment between the layers for up to two months. Thaw them in the refrigerator overnight while still covered to reduce condensation on the chocolate.
Can I melt the chocolate on the stovetop? Yes. Put the chocolate chips and shortening in the top of a double boiler over barely simmering water. Stir often and remove the bowl from the heat as soon as the chocolate is smooth. Keep water and steam away from the chocolate.
Final Thoughts
Martha Washington Vintage Candy is a dependable old-fashioned recipe when you want a homemade treat without turning on the oven. Give the filling time to chill, drain the cherries carefully, and work in small batches while dipping. The finished candies are rich, tender, and easy to portion for sharing.
Looking for more? This recipe is part of our roundup of Homemade Candy Recipes: 2 Easy No-Bake Treats to Share.
Martha Washington Vintage Candy
Ingredients
Equipment
Method
- Mix the butter, vanilla, condensed milk, powdered sugar, coconut, cherries, and pecans until combined, then chill for 1 hour.
- Shape the chilled mixture into balls or clusters and chill the centers for 30 minutes.
- Melt the chocolate chips and shortening in short microwave intervals at 50 percent power, stirring until smooth.
- Dip the chilled centers in the chocolate, place them on lined baking sheets, and refrigerate until firm.
Nutrition
Notes
- Drain the maraschino cherries very well before chopping.
- Store the finished candy in a covered container in the refrigerator for about one week.
- Do not leave the dairy-containing candy at room temperature for more than two hours.
