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    You are in: Home / Recipes / My Famous Chocolate Covered Cherries Recipe
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    My Famous Chocolate Covered Cherries

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    3 hrs

    0 mins

    startnover's Note:

    These are so good. I have to make 2 dozen for my grandmother every Christmas and she refuses to share them. She actually hides them and pulls them out one at a time! I really have no idea how many this makes as I usually double or triple the recipe. Also it depends on how much of the center you like . UPDATE: some people have had difficulty with the filling being to runny....adding more powdered sugar is not going to alter the taste so feel free to add another 1/2 c to a cup with out worry :)

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    Units: US | Metric


    1. 1
      Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
    2. 2
      Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
    3. 3
      Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
    4. 4
      Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all.
    5. 5
      Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
    6. 6
      Remove cherries carefully as not to break them open and loose the center.
    7. 7
      Place in an airtight plastic container and keep in a cool dry place for up to 1 month.

    Ratings & Reviews:

    • on October 27, 2011


      I've tried making these 3 times. The first 2 times were delish...but a terrible, terrible mess! The 3rd time was a charm and they turned out beautifully! I used cherries with stems (so much easier!) and I added 1.5 cups powdered sugar to give it more of a sugar cookie dough consistancy.

      I put powdered sugar in my hand and patted out a silver-dollar-size disk in my palm. It kept it from sticking to my fingers but wrapped beautifully around the cherry. I found it much easier to place cherry on the disk, then turn it upside down and let the disk "fall" onto the cherry and finally pinching it around the stem.

      I froze the wrapped cherries before dipping in chocolate. Perfect! Thanks so much :)

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    • on November 26, 2009

      These are quite amazing. The first time I used the recipe exactly and they were most excellant. Now I change it. The best idea was to use a candy mold. Much easier than trying to dip them. Also, instead of that condensed milk I use a combination (or entirely) Baily's Irish Cream. Also, I use about 1/2 a tsp of the fondant (very chilled) and roll it in a little ball and stuff it inside the maraschino cherry (after chilling again). Then I pop those into the molds that I've brushed 4 or 5 coats of chocolate into. Fill in around them and voila.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2009


      This is the easiest and most incredibly delicious recipe out there!!! I used Baily's, Raspberry liqueur and Amaretto for flavoring and Oh My God!!! To die for!!! I decorated them with red holly berries with leaves piped frosting, and chocolate frosting trunks and green evergreen needles piped frosting and swirled chocolate piped frosting and chocolate jimmies!!! Beautiful! Thanks a hundred times over for this easy and yummy recipe!!! I made tons of them and gave them as gifts in lovely Christmas paper candy cups in wonderful Christmas tins!!! A very huge hit with everyone!!! Always, Jelly :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (53)


    Nutritional Facts for My Famous Chocolate Covered Cherries

    Serving Size: 1 (376 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1596.7
    Calories from Fat 468
    Total Fat 52.0 g
    Saturated Fat 13.6 g
    Cholesterol 26.0 mg
    Sodium 789.2 mg
    Total Carbohydrate 282.1 g
    Dietary Fiber 0.0 g
    Sugars 276.8 g
    Protein 6.5 g

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