Chocolate Covered Cherries
Total TimePrep: 25 min. + chilling
- 2-1/2 cups confectioners' sugar
- 1/4 cup butter, softened
- 1 tablespoon 2% milk
- 1/2 teaspoon almond extract
- 2 jars (8 ounces each) maraschino cherries with stems, well drained
- 2 cups 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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.