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Chocolate Covered Cherries Recipe

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Not only is this my family's favorite festive dessert, but it makes a delicious holiday present, too. Best of all, you can prepare these ahead. The candy just gets better as it's stored, with the centers becoming even juicier. —Linda Hammerich, Bonanza, Oregon

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Chocolate Covered Cherries Recipe

Prep: 25 min. + chilling

Yield: 18 Servings

25 25

Ingredients

2-1/2 cups confectioners' sugar
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon almond extract
2 jars (8 ounces each) maraschino cherries with stems , well drained
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

Directions

In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle.
Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.
In a microwave, melt chocolate and shortening; stir until smooth. Holding onto the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving. Yield: 3 dozen.

Nutritional Facts 1 serving (2 each) equals 206 calories, 10 g fat (5 g saturated fat), 7 mg cholesterol, 28 mg sodium, 33 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Chocolate Covered Cherries in Country Woman November/December 1995, p38

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Chocolate Covered Cherries

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Reviewed on Feb. 18, 2013 by sljarvis

Hi , I made these but with a twist , for an adult party I soaked the Maraschino cherries in brandy for 3 days & then drained them covered them & dipped in chocolate some milk ,some white & dark put cayenne peper on the dark for a kick wow were they tasty .... Sue ~ Indianola PA

Reviewed on Feb. 04, 2013 by Billl Muck

I made these twice, and both times, they were gone almost immediately (with requests for more!!!) MUCH better than the store-bought ones!

Reviewed on Dec. 21, 2012 by Teasets

I have made these yummy bites every Thanksgiving since they were first published in the Country Woman magazine years ago. My family literally yelled the one year I thought I'd change my traditional menu of Holiday Treats. I haven't made that mistake in 15 years.

Reviewed on Dec. 19, 2012 by Troyellen

This recipe is very easy to make. The most important thing is to make sure there is no juice left in the center of the cherries when you pat them dry. My family absolutely loves this recipe. Although they do taste better if stored in the refrigerator. I will make this one often.

Reviewed on Nov. 23, 2011 by nilouve

These are so great! Beautiful and delicious, they turned out perfect. Just make sure cherries are WELL drained, as indicated. Thank you Linda!