Chocolate Covered Cherries

You can prepare these ahead. The candy just gets better as it is stored, with the centers becoming even juicier.
- Ready In:
- 24mins
- Yields:
- Units:
Nutrition Information
10
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ingredients
- 2 1⁄2 cups confectioners' sugar
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 1 tablespoon milk
- 1⁄2 teaspoon almond extract
- 2 (8 ounce) jars maraschino cherries, with stems well drained
- 2 cups semi-sweet chocolate chips (12 ounces)
- 2 tablespoons shortening
directions
- In a mixing bowl, combine sugar, butter, milk and extract; mix well.
- Knead into a large ball.
- Roll into 1-inch balls and flatten each into a 2-inch circle.
- Wrap around cherries and lightly roll in hands.
- Place with stems up on waxed paper-lined baking sheet.
- Cover loosely and refrigerate 4 hours or overnight.
- Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
- Holding on to stem, dip cherries into chocolate; set on waxed paper to harden.
- Store in a covered container.
- Refrigerate 1-2 weeks before serving.
- Yield: about 3 dozen.
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Look no further! These are just fabulous. I didn"t use stemmed cherries so I used a toothpick to dip them. After they were set I carefully "recovered" any spot missing chocolate to keep the filling from oozing. I also did a little white chocolate drizzle on them. they were as pretty as they were sinfully delicious.Thank you for sharing!
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Wonderful recipe! Next time I would use unsalted butter. I used a very rich homemade-style butter and in my batch of cherries,you can detect a bit too much salt. The cooks fault, not the recipe's..lol. I packaged these in a clear container with a row of cherries and a row of white chocolate macadamia nut truffles. Wow!!
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