Chocolate Covered Cherries
Total TimePrep: 25 min. + chilling
- 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
- 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 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.
Nutrition Facts2 each: 206 calories, 10g fat (5g saturated fat), 7mg cholesterol, 28mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 1g protein.
Feb 15, 2016
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...
Jan 5, 2016
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!
Dec 6, 2015
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
Feb 22, 2015
Really easy and wonderful. Best to do a few at a time and they do improve with a week of frige time.
Jan 19, 2015
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.
Jan 28, 2014
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!
Dec 12, 2013
I made these and everyone loved them!
Feb 18, 2013
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
Feb 4, 2013
I made these twice, and both times, they were gone almost immediately (with requests for more!!!) MUCH better than the store-bought ones!
Dec 21, 2012
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.
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