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Sugar-Free Martha Washington Candy Recipe
Never heard of Martha Washington candy? (No worries, I hadn't either.) But I'm here to tell you that you DEFINITELY want to make this sugar-free old fashioned candy!
This sugar-free Martha Washington candy is a rich mixture of (sugar-free) sweetened condensed milk, coconut, pecans, vanilla extract, and cherry extract, all mixed, rolled into balls and dipped in melted chocolate.
They are a pretty easy candy to make, and they taste so decadent!
When I first tried this recipe, it was an immediate hit with my husband. This is a remake of a recipe a reader sent to me via email! She asked that I make a healthier version, so here we are!
What are Martha Washington candies?
These classic candies have been around for well over 100 years, and they are known for their creamy coconut and pecan-filled centers, enrobed in a sweet, chocolate candy coating. Sometimes they also have cherries!
After all these years, this candy remains popular with its irresistible combination of butter, pecans, chopped maraschino cherries, and powdered sugar.
Watch the full video here to see how to make Martha Washington Candy
Watch the video below to see just how easy it is to make these candies.
Why are they called Martha Washingtons?
Contrary to what it sounds like, First Lady Martha Washington had nothing to do with this sweet confection!
The candy got its name from the Martha Washington Candies Company, - which made this recipe popular in the late 19th and early 20th century.
While you may not be able to purchase Martha Washington candy anymore, I'm glad we can still make this coconut candy at home!
The traditional Martha Washington candy recipe includes butter, several cups of powdered sugar, coconut, and pecans.
Since I was making a "healthier" sugar-free version, I decided to omit the butter and simply use the homemade sugar-free sweetened condensed milk instead. It still works perfectly and firms up very nicely in the refrigerator.
While traditionally dipped in a melted mixture of chocolate chips and shortening, I opted to use sugar-free chocolate chips and coconut oil.
How to Make Martha Washington Candy Recipe
So how can you make a sugar-free version of these tasty candies?
Using Alternative Sweeteners
To achieve a sugar-free version of Martha Washington candies, alternative sweeteners such as stevia or erythritol can be used in place of traditional sugar.
I choose to use my Low-Carb Powdered Sugar recipe, which is a blend of xylitol, erythritol, and stevia. (As a side note, Xylitol is VERY DEADLY to dogs, so please use extreme caution!)
Adapting the Recipe to be dairy-free
For those with dietary restrictions, it's possible to adjust the recipe to accommodate specific needs.
You can easily use this Dairy-Free Sweetened Condensed Milk (still sugar-free) in this recipe, and it will turn out great! The extra coconut flavor will be lovely!
Steps to make Martha Washingtons
The first step is to make sugar-free sweetened condensed milk.
I know what you're thinking - I have to MAKE it? But honestly, it is SO easy and truly doesn't take very long! (You may want to make an extra batch to use for 2 Ingredient Fudge!)
Make the condensed milk and let it cool.
Then mix the condensed milk with all of the other ingredients (except the chocolate chips) and refrigerate for at least one hour to get firm.
After it has completely chilled, use a small cookie scoop to scoop the mixture and roll into balls - about 1 tablespoon.
Melt the chocolate chips and coconut oil, and use a fork to dip the chilled balls into the chocolate.
You can use a double boiler to melt the chocolate or simply microwave the chocolate chips and coconut oil in 30-second increments, stirring with a fork after every 30 seconds, until melted and smooth.
Let the excess chocolate drip off the fork, and then place the candy balls on a baking sheet lined with wax paper or parchment paper.
Put them back in the fridge and let them harden completely. This may take over an hour.
It's worth noting that if you try to roll the mixture into balls at room temperature, they will be very sticky and not work very well.
How to store Martha Washington candy
Store your Martha Washington's in an airtight container in the fridge. They should last for 2 to 3 weeks in the fridge, or you can freeze them for up to 3 months.
Frequently asked questions about Martha Washington candy
Are Martha Washington balls a Christmas candy?
While these coconut pecan candies are often made at Christmastime, they don't have to be exclusively reserved for Christmas!
These classic Martha Washington balls are great for Christmas or Valentine's Day. Or why not give a nod to the name and make them for President's Day?
Honestly, they are a great treat any time you're craving something a little sweet!
Do Martha Washington's taste like coconut?
Yes, if you are a fan of coconut, you'll love this coconut-pecan candy made with coconut!
If you don't like coconut, you likely will not like this candy.
Can I omit the pecans?
Definitely! If you don't like nuts (or are allergic to them), you can simply leave them out and follow the recipe as normal.
If you omit the pecans and the cherry extract, you'll have coconut bon bons!
When you've made this candy, I'd love for you to leave a comment below and let me know what you think!
Where can I find cherry extract?
I used to get my cherry extract from Walmart, but more recently, I've had to order it on Amazon.
This is the brand I use - and I always have it on hand because I also use it for my Tropical Punch Good Girl Moonshine!
What are some other variations?
You may choose to toast the pecans or coconut for a deeper flavor.
Roughly chop fresh cherries and add them in addition to the cherry extract.
You can choose to use either milk chocolate, white chocolate, or semi-sweet chocolate chips. (Lily's makes a sugar-free version of all of these.)
More Christmas candy recipes
Ingredients
- 1 Cup Sugar-Free Sweetened Condensed Milk
- 1 Cup Unsweetened Shredded Coconut
- ½ Cup Chopped Pecans
- 2 Tablespoons Low-Carb Powdered Sugar or Gentle Sweet
- 1 Teaspoon Cherry Extract use ½ teaspoon for a lighter cherry flavor
- ½ Teaspoon Vanilla Extract
Chocolate Coating
- ½ Cup Lily's Sugar-Free Chocolate Chips
- 1 Teaspoon Coconut Oil
Instructions
- Prepare the condensed milk. Once it's ready, set it aside to cool down to room temperature.
- In a mixing bowl, combine the cooled condensed milk with all the other ingredients, excluding the chocolate chips and coconut oil.
- Refrigerate the mixture for at least one hour to allow it to firm up.
- Once the mixture is chilled and firm, use a small cookie scoop to portion it out. Roll each portion into a ball, aiming for about 1 tablespoon in size.
Prepare Chocolate Coating
- Combine the chocolate chips and coconut oil in a microwave-safe bowl.
- Microwave the mixture in 30-second intervals, stirring with a fork after each interval, until it's fully melted and smooth.
- Once your chocolate is ready, use a fork to dip each chilled candy ball into the melted chocolate, ensuring each one is thoroughly coated.
- Let any excess chocolate drip off before placing the candy ball on a baking sheet lined with wax paper or parchment paper.
- Place the chocolate-coated candy balls back into the refrigerator.
- Let them harden completely, which may take over an hour.
Video
Notes
Nutrition
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Linda
Never knew the name of them, but my mother used to get these at the store when I was a little girl, so I've had the full sugar version before. SO good!! I am very anxious to make them sugar free.
Sarah Hardy
I can't wait for you to try them! Did you have them with cherries or without?
Lynne
We loved these. I made them on a jelly roll pan as a bar. Much quicker for my schedule but still very yummy. I'll be making them again!
Sarah Hardy
That's a great idea!
Joy
The first time I made them I didn’t add very much cherry. After tasting I wish I had. This time I added extra cherry. Love love it!
Sarah Hardy
I'm so glad you love them, Joy!