Martha Washington Candy is one of those sweet little lifesavers when you need something festive, homemade, and honestly kind of impressive without spending all day in the kitchen. Maybe you have a cookie exchange coming up, or you promised to bring dessert to a family thing and now it is the night before. I have been there. This is the candy I make when I want people to say, “Wait, you made these?” while I quietly think, “Yeah, and it was not that hard.” It is creamy, chocolatey, and full of cozy holiday flavor in every bite. 
The Story Behind This Recipe
From my kitchen to yours—Martha Washington Candy mixes everyday ingredients with a cozy aroma. Tested, tasted, and ready for your table. Martha Washington Candy is one of those sweet little lifesavers when you need something festive, homemade, and honestly kind of impressive without spending all day in…
How to Make Martha Washington Candy
If you have never made this before, here is the vibe: you mix up a soft coconut and nut filling, chill it, roll it into little balls, then dip them in melted chocolate. That is it. The hardest part is not sneaking too many tastes of the filling while you roll.
I love how forgiving this recipe is. If your balls are not perfectly round, nobody cares once they are coated in chocolate. And if you want them a little bigger or smaller, go for it. The only real rule is to chill the filling so it is easy to handle.
Quick step by step
- Mix the filling until everything is evenly combined and sticky.
- Chill the mixture so it firms up enough to roll.
- Roll into bite size balls and place on a lined tray.
- Chill again so they stay firm when dipped.
- Dip in chocolate, let the excess drip off, then set them back on the tray to harden.
A quick side note: if you are in a big holiday candy mood, you might also like this crunchy, snacky situation I made last year. It is totally different, but it scratches the same sweet tooth itch: crispy churro cracker candy. I keep both in my December rotation.
Once you bite into a finished piece of Martha Washington Candy, you get that soft center with coconut and nuts, then the chocolate shell snaps a little. It is the kind of texture combo that makes you reach for another without thinking.
What You’ll Need
You do not need fancy tools, which is one reason I keep coming back to this recipe. A mixing bowl, a baking sheet, and something to melt chocolate is basically the whole setup. Here is what I typically use, plus a few easy swaps.
Ingredients I use most often
- Sweetened shredded coconut for that classic chewy sweetness
- Chopped pecans (walnuts work too)
- Powdered sugar to bind and sweeten the filling
- Sweetened condensed milk for richness and that creamy texture
- Vanilla extract (and sometimes a tiny splash of almond extract)
- Chocolate for dipping, like melting wafers or chocolate chips with a little shortening
If you are dipping with chocolate chips, add a small spoonful of coconut oil or shortening so the coating is smoother. It helps the chocolate behave and makes dipping less stressful. Also, chop your nuts fairly small so the balls hold together well.
Tool wise, I like using a small cookie scoop. It keeps the size consistent and makes the rolling part go faster. If you do not have one, just use a spoon and eyeball it. This is homemade candy, not a geometry test.
And if you like easy candy projects that basically cook themselves, I have another favorite that is perfect for gift tins: crockpot candy. It is great for busy weekends when the kitchen is already packed with other things.
Storage Information
This is the part people always ask about because nobody wants their hard work to turn weird overnight. The good news is Martha Washington Candy stores really well, which makes it perfect for holiday prep.
Once the chocolate is fully set, I store the candies in an airtight container. I usually separate layers with wax paper or parchment so they do not stick or scuff. If your house runs warm or you are stacking them for gifting, the fridge is your friend.
Here is my real life storage routine:
Room temperature: Fine for a couple of days if your kitchen is cool and the chocolate is stable. Keep them away from sunlight or heat.
Refrigerator: Best for up to about 1 to 2 weeks. Let them sit out a few minutes before serving so the center is not too firm.
Freezer: Yes, you can freeze them. Freeze on a tray first, then move to a freezer safe container. They hold up nicely for a couple of months. Thaw in the fridge or on the counter, still covered, so you do not get condensation on the chocolate.
“I made these for my office holiday party and people kept asking what bakery I bought them from. I felt like a candy genius, and they disappeared in minutes.”
One small tip: if you are gifting, put the candies in mini cupcake liners. It keeps everything neat, and it looks extra cute without extra effort.
More Christmas Candy Recipes
When I make Martha Washington Candy, it usually kicks off a whole candy making mood. Suddenly I want a tray of everything. If you are building a holiday treat lineup, try mixing textures and flavors so your candy box feels fun and varied.
Here are a few ideas that pair well with these creamy chocolate dipped bites:
Something crunchy: That is where this crispy churro cracker candy comes in. It is sweet, crispy, and super snackable.
Something hands off: I love candies that do not need babysitting, and crockpot candy is exactly that. It is a great one to make when you are wrapping gifts or cleaning up the house.
Something peppermint: If your family expects minty things in December, add a peppermint bark or a mint chocolate cookie to your spread.
Something chewy: Caramels or nougat style treats add a different bite, so the whole tray does not feel the same.
Basically, I like to build a little candy “playlist” for the season. A couple of classics, one wild card, and one easy recipe for when time gets tight.
Also, if you are new to homemade candy, do not worry about doing everything at once. Start with one recipe, get comfortable, and then add another next weekend.
Tips for Perfecting Your Candy
I have made Martha Washington Candy enough times to learn a few things the easy way and the messy way. Here are the tips that actually matter, especially if you want pretty candies that set well and taste amazing.
Chill the filling before rolling. If it feels sticky and soft, it needs more time in the fridge. Trying to roll warm filling is a fast track to frustration.
Keep your hands slightly damp. A tiny bit of water on your palms can help prevent sticking while you roll. Not soaking wet, just a little.
Do a test dip. Dip one candy first. If the chocolate is too thick, thin it with a little coconut oil or shortening. If the filling starts to fall apart, chill the balls longer.
Use a fork or dipping tool. I just use a fork most days. Drop the candy in, flip it, lift it out, and tap the fork gently on the side of the bowl so excess chocolate falls off.
Let the chocolate set at a steady temperature. If you rush it in a super warm room, the coating can look dull or soft. If you toss it straight into a humid fridge uncovered, you can get little water spots. I usually let them set for a bit on the counter, then move them to the fridge once they are mostly firm.
One more thing, because someone always asks: yes, you can customize the filling. Add a pinch of cinnamon, swap pecans for walnuts, or add a few mini chocolate chips. Just keep the texture rollable and not too wet.
Common Questions
1) Why is it called Martha Washington Candy?
It is an old fashioned American candy that has been passed around in home kitchens for ages. The name stuck, and now it is a holiday classic in a lot of families.
2) Can I make Martha Washington Candy without nuts?
Yes. You can leave the nuts out completely or replace them with extra coconut. The texture will be a bit softer, but it still tastes great.
3) My filling is too sticky to roll. What do I do?
Chill it longer first. If it is still sticky, mix in a little more powdered sugar a spoonful at a time until it holds its shape.
4) What chocolate is best for dipping?
Melting wafers are the easiest because they set nicely. Chocolate chips work too, just melt gently and add a little coconut oil or shortening for a smoother dip.
5) How far ahead can I make these for Christmas?
I like making them 3 to 7 days ahead and storing them in the fridge. You can also freeze them earlier and thaw closer to the day you need them.
A sweet little send off for your holiday tray
If you make Martha Washington Candy this season, I really think you will see why it keeps getting passed around year after year. It is simple, satisfying, and it looks like you put in way more effort than you did. If you want to compare methods or see different variations, I like checking recipes like Martha Washington Candy Recipe – Mom On Timeout and Martha Washington Candy (2 Ways) | The Kitchen is My Playground when I am in the mood to switch things up. Make a batch, stash a few for yourself, and share the rest like the holiday hero you are about to become.
Martha Washington Candy
Ingredients
Method
- Mix the filling ingredients until everything is evenly combined and sticky.
- Chill the mixture for about 30 minutes until it firms up enough to roll.
- Roll the chilled mixture into bite-sized balls and place on a lined tray.
- Chill again for about 15 minutes to ensure they stay firm during dipping.
- Melt the chocolate and dip each ball, allowing excess chocolate to drip off before placing them back on the tray to harden.
