Chocolate Covered Cherries

"You can prepare these ahead. The candy just gets better as it is stored, with the centers becoming even juicier."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
24mins
Ingredients:
7
Yields:
36 cherries
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ingredients

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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.

Questions & Replies

  1. My friend melted her butter and it is not coming together. What can she do to correct it? I told her to add 1 teaspoon of milk to see if that helped.
     
  2. When should you add coconut and cocoa powder
     
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Reviews

  1. 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!
     
  2. I made these for my BIL for the holidays, because they are his favorite candy. He thought it was the greatest gift he got! He ate one, smiled, and said this was the best tasting cherries he has ever had!
     
  3. 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!!
     
  4. I love this recipe. I've used it often for gifts at Christmas over the years!
     
  5. My sister has been making these every Christmas since she got the recipe in a Taste of Home magazine a number of years ago. I've made them once or twice also. There are a few things we've found make them even better. We have found that the cheap brand of cherries make a very dry cherry so you may not want to drain them much. If you end up with a dry filling store them on the counter for a week, which seems to help some. The longer they sit the juicier the center will be. They are always delicious, no matter if you eat them right away or let them sit.
     
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