Tips for the best results
Drying the maraschino cherries well is one of the most important steps, as added liquid can make the interior too soft and cause issues with the chocolate setting. Patting the cherries dry and letting them sit briefly on absorbent towels removes extra syrup and concentrates their flavor in the filling.
Chilling the mixture twice—first as a full batch and again after forming balls—helps the candies keep their round shape and prevents them from sliding off the dipping fork or falling apart in the warm coating. Working with only a portion of the candies at a time while keeping the rest in the fridge or freezer can be helpful if your kitchen is warm.
Using good-quality melting chocolate or almond bark creates a smooth, glossy shell that cracks pleasantly when bitten. If the coating seems too thick, many candy makers suggest adding a very small amount of shortening to thin it slightly, though most modern candy wafers are formulated to melt and coat easily without additions.
Storage and freezing
Once the chocolate has set completely, transfer the candies to an airtight container. Many traditional recipes recommend storing Martha Washington Candy at room temperature in a cool, dry place for up to 2 weeks, which keeps the centers soft and the chocolate shell pleasantly snappy. If your kitchen is warm or humid, you can also refrigerate the candies, where they will keep well for 2 to 3 weeks and stay a bit firmer.
For longer storage, these candies freeze well. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer them to a freezer-safe container or zip-top bag, layering with parchment or wax paper to prevent sticking; they can typically be frozen for up to 3 months. When ready to serve, thaw them in the refrigerator or at cool room temperature until the centers soften and the chocolate loses any chill, which helps prevent condensation from forming on the surface.
Variations and serving ideas
Martha Washington Candy is quite flexible, and many families adapt the basic formula to suit their tastes. Some versions omit the cherries entirely for a purer coconut–pecan filling, while others add more cherries for an extra fruity, almost cordial-like center. You can also vary the nuts, swapping pecans for walnuts or almonds, or reducing the nut quantity for a smoother texture.
The outer coating can be made with dark, milk, or white chocolate, or a combination for a mixed platter; white candy melts can also be drizzled over dark-coated candies for a decorative finish. These candies look especially festive on Christmas trays alongside fudge, buckeyes, and other old-fashioned sweets, and they travel well in tins or gift boxes lined with parchment, making them a popular choice for holiday gifting and cookie exchanges.
FAQs
What is Martha Washington Candy?
Martha Washington Candy is an old-fashioned chocolate-coated confection with a sweet, creamy center made from coconut, pecans, sweetened condensed milk, powdered sugar, butter, and often maraschino cherries, shaped into balls and dipped in chocolate. It is believed to be named after the Martha Washington Candy Company, an early 20th-century confectionery rather than directly after the historical figure Martha Washington.
Why is my filling too soft to roll?
A filling that is too soft usually needs more chilling time or has too much moisture from cherries that were not blotted dry. Refrigerating or briefly freezing the mixture until firm and making sure the cherries are well drained and dried typically solves the problem, and adding a small additional amount of powdered sugar can help stiffen a very loose mixture.
Can I make these candies ahead for the holidays?
Yes, Martha Washington Candy is ideal for making ahead because it keeps well for days and even weeks when stored properly in an airtight container. Many bakers prepare them early in the season and freeze them, then thaw as needed for parties, cookie trays, or homemade gift boxes.