Why are they called Martha Washington candy?

Despite the name, there’s no confirmed historical record that Martha Washington herself created these candies. The name likely comes from candy shops in the early 1900s that used her name to evoke a sense of homemade charm and old-fashioned tradition. It became a popular branding strategy and it stuck.

Does Martha Washington candy have to be refrigerated?

Yes, especially if you've used sweetened condensed milk and fresh ingredients like cherries. Refrigeration helps the candies hold their shape and keeps the chocolate coating firm. They’ll stay freshest in the fridge for up to 2 weeks , or in the freezer for up to 2 months .

What was Martha Washington's favorite food?

Historically, Martha Washington was known to enjoy hearty, comforting meals like roast meats, puddings, and seasonal vegetables. While there's no record of her enjoying these specific candies, the name simply ties back to a vintage-inspired feel rather than her personal preferences.

What is a Martha Washington ball?

A Martha Washington ball refers to the round, chocolate-coated version of these candies typically filled with a mixture of coconut, cherries, nuts, butter, and powdered sugar. They’re shaped into bite-sized balls, chilled, and then dipped in chocolate. Think of them as little bites of nostalgic comfort wrapped in a chocolate shell.

Martha Washington Candies: Easy Homemade Recipe

Description

Martha Washington Candy is an easy to make old fashioned candy that is perfect for the holidays! Made with coconut, pecans and cherries, this easy candy recipe is ideal for gift giving and looks impressive on a cookie tray! A must make for Christmas!

Ingredients

2 cups (227g) powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
7 ounces (1/2 can) sweetened condensed milk
1/2 teaspoon vanilla extract
1 cup coconut flakes (sweetened or unsweetened)
1 cup chopped pecans
2 1/2 cups chocolate-flavored melting wafers (milk chocolate or dark chocolate)

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Instructions

Chop cherries into small pieces and place on a paper towel so the liquid can be absorbed. Blot dry with additional paper towels.
Combine all ingredients except for candy coating in a large bowl.
Refrigerate for at least two hours. The colder the filling is the quicker the chocolate will set up.
Form into balls about the size of a walnut or about 1 inch in size. Refrigerate balls for 20 minutes.
Line baking sheet with parchment paper. Melt candy melts according to package directions.
Dip balls into chocolate, tap off excess, and place on lined baking sheet to set up. Get off as much chocolate as you can otherwise it will pool at the bottom of the candy and you’ll have to trim it off.
Repeat until all balls are covered in chocolate.Store candies in airtight container at room temperature for up to 2 weeks.
Store candies in airtight container at room temperature for up to 2 weeks.

Notes

Storage Information: Store candies in airtight container at room temperature for up to 2 weeks.