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Chocolate-Covered Cherries

Not only is this my family's favorite festive dessert, but it makes a delicious holiday present, too. Best of all, you can (and should) prepare these ahead. The candy gets better as it's stored, with the centers becoming even juicier. —Linda Hammerich, Bonanza, Oregon
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    3 dozen

Ingredients

  • 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

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 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 Facts
2 each: 206 calories, 10g fat (5g saturated fat), 7mg cholesterol, 28mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 1g protein.
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Reviews

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  • Joyce
    Dec 11, 2020

    Hey, I've been trying to contact you for weeks. Your website doesn't function correctly in Chrome and in any other browsers, it doesn't properly rotate recipes. The first three only, over and over. Where is your IT department?

  • karenmac99
    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...

  • Remenec
    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!

  • cra-cook
    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

  • abeyleigh1
    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.

  • karmadesigns
    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.

  • havingfunwithmyfamily
    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!

  • angela32
    Dec 12, 2013

    I made these and everyone loved them!

  • sljarvis
    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

  • Billl Muck
    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!