Introduction to Martha Washington Vintage Candy
Martha Washington Vintage Candy is a classic no-bake confection made from a soft coconut, cherry, and pecan center covered in chocolate. The filling is rich and sweet, with chewy coconut, tender cherries, and plenty of buttery texture in every piece.
This recipe makes a large batch that is useful for holiday trays, cookie exchanges, and homemade gifts. The candy needs time to chill and set, but the actual preparation is straightforward. Keep the filling cold while you work, and melt the chocolate slowly for a smooth coating.
Why You'll Love This Martha Washington Vintage Candy
- The filling comes together without an oven or stovetop cooking.
- Sweet cherries, coconut, and pecans give the centers a traditional candy-shop texture.
- The chocolate coating helps the pieces keep well in the refrigerator.
- You can make the centers ahead and dip them when you have time.
- The recipe produces enough candy to share or package as gifts.
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 juice can make the filling loose, so place the chopped cherries in a fine-mesh strainer or press them gently between layers of paper towel before mixing them into the dough.
How to Make Martha Washington Vintage Candy
Step 1: Prepare the Cherries and Pan
Drain the maraschino cherries, chop them finely, and press out as much excess liquid as possible. Line two baking sheets with parchment paper or wax paper. The lining keeps the candy from sticking and makes cleanup easier. Set the prepared sheets aside while you mix the filling.
Step 2: Mix the Butter and Condensed Milk
Place the softened butter in a large mixing bowl and beat it until smooth. Add the vanilla extract and sweetened condensed milk, then mix until the ingredients are evenly combined. Scrape the sides and bottom of the bowl so the butter is fully incorporated.
Step 3: Make the Candy Filling
Add the powdered sugar gradually, mixing after each addition so it does not spill from the bowl. Stir in the shredded coconut, chopped maraschino cherries, and chopped pecans. The mixture should be thick and moldable. If it feels too soft to shape, cover the bowl and refrigerate it for 30 to 45 minutes.
Step 4: Shape and Chill the Centers
Scoop the filling into small portions and roll each portion between your palms into a ball, or shape it into short logs. Place the pieces on the lined baking sheets with a little space between them. Cover the sheets and refrigerate the centers for at least 1 hour, or until firm. Chilling makes dipping much easier and helps the coating set neatly.
Step 5: Melt the Chocolate Coating
Place the semi-sweet chocolate chips and shortening in a microwave-safe bowl. Microwave at 50 percent power in 30-second intervals, stirring thoroughly after each interval, until the chocolate is almost smooth. Continue stirring until the remaining pieces melt from the residual heat. Do not let water or steam get into the bowl, and do not overheat the chocolate. You can also melt it in a heatproof bowl over barely simmering water, keeping the bowl above the water.
Step 6: Dip, Set, and Store
Use a fork or dipping tool to lower each chilled center into the melted chocolate. Lift it out, tap the fork gently against the bowl to remove extra coating, and return the candy to the lined baking sheet. Refrigerate the dipped pieces for 20 to 30 minutes, until the chocolate is firm. Store the finished candy in an airtight container in the refrigerator and keep it chilled until serving.
Tips for Success
- Use room-temperature butter that is soft enough to mix but not melted. Melted butter can make the filling greasy and difficult to shape.
- Drain the cherries thoroughly. A small amount of moisture is fine, but excess juice can prevent the centers from firming.
- Chill the shaped centers until firm before dipping. If they warm up while you work, return them to the refrigerator for 15 to 20 minutes.
- Stir the chocolate often as it melts, and use low power in the microwave to reduce the chance of scorching.
- Work over parchment or wax paper so any extra chocolate can set and be removed easily.
- Keep the candy refrigerated because the filling contains butter and sweetened condensed milk. Do not leave it at room temperature for more than 2 hours, or 1 hour if the room is above 90°F.
Equipment Needed
- Large mixing bowl
- Microwave-safe bowl or double boiler
- Parchment-lined baking sheets
Variations
- Replace half of the pecans with finely chopped walnuts for a slightly softer nut flavor.
- Use bittersweet chocolate chips instead of semi-sweet chips for a less sweet coating.
- Shape the filling into small squares in a parchment-lined pan, chill it, and cut it before dipping.
- Add a small pinch of salt to the filling if you prefer a stronger contrast between the sweet center and chocolate coating.
- Drizzle the set pieces with a little extra melted chocolate instead of fully dipping them for a thinner coating.
Serving Suggestions
Serve Martha Washington Vintage Candy cold or slightly chilled, arranged in small paper cups or on a dessert tray. For gifting, place the pieces in a single layer when possible, or separate layers with parchment paper. Keep the container refrigerated until it is ready to travel or serve, and return leftovers to the refrigerator promptly.
FAQs about Martha Washington Vintage Candy
Why is this candy called Martha Washington candy? The name is associated with an old-fashioned coconut, cherry, pecan, and chocolate confection. The candy is often linked to early twentieth-century candy shops and homemade recipes, although its exact origin is not firmly documented.
Can I make the filling ahead of time? Yes. Mix and shape the centers, then cover and refrigerate them for up to 2 days before dipping. You can also freeze the undipped centers in an airtight container for up to 1 month. Thaw them in the refrigerator before coating.
Why is my candy filling too sticky? The usual causes are excess cherry liquid, warm butter, or not enough chilling time. Drain the cherries well, refrigerate the mixture, and add a little more powdered sugar only if the filling remains too soft to shape.
Can I melt the chocolate without shortening? Yes, but shortening helps make the coating smoother and easier to dip. If you leave it out, melt the chocolate gently and expect a thicker coating. Avoid adding water or liquid flavoring to the chocolate.
How long does Martha Washington candy keep? Stored in an airtight container in the refrigerator, the candy is best within 1 to 2 weeks. Keep it cold because the filling contains butter and sweetened condensed milk, and discard it if it develops an off smell, unusual appearance, or mold.
Final Thoughts
Martha Washington Vintage Candy is a practical old-fashioned treat for anyone who likes coconut, cherries, pecans, and chocolate together. The key details are simple: remove excess liquid from the cherries, chill the centers well, and melt the coating gently. Once set, the candies are ready for a holiday plate, a gift box, or a make-ahead dessert tray.
Looking for more? This recipe is part of our roundup of Homemade Candy Recipes: 5 Easy No-Bake Treats to Make.
Martha Washington Vintage Candy
Ingredients
Equipment
Method
- Drain and finely chop the maraschino cherries, then line two baking sheets with parchment paper.
- Beat the softened butter until smooth, then mix in the vanilla extract and sweetened condensed milk.
- Gradually mix in the powdered sugar, then stir in the coconut, cherries, and pecans.
- Shape the mixture into small balls or short logs and refrigerate for at least 1 hour until firm.
- Melt the chocolate chips and shortening gently in a microwave or double boiler, stirring until smooth.
- Dip the chilled centers in the chocolate, place them on the lined sheets, and refrigerate for 20 to 30 minutes until set.
Nutrition
Notes
- Drain the cherries thoroughly so the filling is firm enough to shape.
- Store the finished candy in an airtight container in the refrigerator.
- Do not leave the candy at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F.
