Chocolate Covered Cherries Recipe
- 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
- 1. 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.
- 2. 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.
- 3. In a microwave, melt chocolate and shortening; stir until smooth. Holding on to 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.
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.
Reviews for Chocolate Covered Cherries
"I followed the directions step by step and they were a flop. The fondant never liquefied and I kept them covered and in the fridge for 2 weeks. Very disappointed...... I'll try them one more time..."
"These were just as rich and tasty as the picture! I did have to kneed the almond fondant a little longer than expected, though, to get it soft and workable. I may put it my Kitchenaid next time to see if that helps. The cherries set very quickly. In just a few hours they were ready for dipping. I used Ghirardelli semi-sweet chips for a smooth coating. Although the recipe says to wait, they were delicious that same day!"
"I made chocolate covered cherries years ago in a form where you had to coat the form make a liquid filling drop in the cherry and cover with chocolate, which was quite time consuming. I just finished making this recipe - the first batch I made just as the directions stated; the second batch I soaked the cherries in Amaretto for 3 days. This recipe was sooooo easy to make than I thought and I had no problems with the fondant. I used a double boiler to melt my chocolate rather than the microwave (not a fan of using the microwave for cooking/baking). Will sample just before Christmas Eve and hope they taste as good as the look!! and will report back after the sampling. Thanks for this easy recipe. Corinne ***** Michigan"
"Really easy and wonderful. Best to do a few at a time and they do improve with a week of frige time."
"ok just made these so I'm not sure how the cherries taste however I had some dough left over and decided to add a little orange extract then shape into squares and dip in chocolate. Yum yum. The flavors of the dough are exactly what you would expect inside a chocolate covered cherry. Probably better. Can't wait for a week or two to pass so I can taste the cherries. It was so easy to work with. Looks a lot harder than it is."
"I love how easy these are to make! Easy and Delicious! I omitted the shortening, and the chocolate held fine. Thank you for the recipe!"
"I made these and everyone loved them!"
"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"
"I made these twice, and both times, they were gone almost immediately (with requests for more!!!) MUCH better than the store-bought ones!"
"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."
"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."
"These are so great! Beautiful and delicious, they turned out perfect. Just make sure cherries are WELL drained, as indicated. Thank you Linda!"
"I used 1 10oz. jar of cherries and they covered easily."
"I have made these before. Got the recipe from an old TOH magazine. These are yummy and very easy to make and until today I didn't even see that your supposed to wait 1-2 weeks before serving. That's funny, they are a huge hit every time I make them... I don't think they would make the 2 weeks anyway.. Enjoy!"
"OK - so I didn't read the recipe until this morning... has anybody made them without waiting the requisite 2 weeks? or will I just have to skip this for Christmas??? Tks!"
"I made these last year for Christmas and they went very quickly. Simple to make. I need to start earlier to get them matured."
"I have made these several times and the hardest part is waiting to eat them! Once I even drained the juice from the cherries and replaced it rum. I let the cherries soak for about a month before I used them to make the Adult version of these cherries, everyone still talks about them."