Reviewed: Jan. 8, 2009

These were great...went very fast!

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grenos

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

I had trouble at first rolling into balls. The mixture was too gooey. I added about 1/8 cup of confectioners sugar too the mix and that helped alot. I also took hints from several reviews. I soaked my cherries in Captain Morgan Rum. I used the rum from the cherries in the recipe and I chopped my cherries pretty fine and just mixed it all together. The mixture got easier to roll the cooler it got. I ended up just rolling the balls in sugar first then making the balls and then rolling in sugar again...not really to much extra work. My goodness, but these are the BEST I have ever made. This recipe is definately going into my Christmas candy recipe box! The would also be wonderfuls at weddings, bridal showers, etc...FANTASTIC. For the lady that said these were too strong...try a "virgin" variety and simply leave out the rum, or try them with rum flavoring from the grocery stroe and just don't add as much.I think they would be just as yummy! GREAT RECIPE!!!! :)

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Twylah

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Reviewed: Dec. 22, 2007

I made these and successfully set them aside for a full week. Just amazing; I can't say enough about the final outcome. The texture and medley of flavors is incredible. A new holiday tradition for sure!

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Dec. 17, 2007

My mother used to make these for Christmas. Never with the cherries. What a nice addition. I will make these every holiday.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Sep. 5, 2007

Great recipe!! I only changed one thing. I soaked the cherries in bourbon for a few days, before making these. OMG...loaded cherries! Great variation on an old classic! Thanks!

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KATHY

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Jan. 12, 2007

I made these before but really modified the recipe. This time I made these 'as is' and really enjoyed them. Thanks

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Dec. 26, 2005

I used Captain Morgan Rum and maraschino cherries(chopped up and added to batter). These were so good, I don't know if they can sit for a week!! Great recipe, I love it.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Feb. 25, 2004

HOLY COW these are TAAAAAA-SSTY! I made these and then had to bring them to my mom's a few hour later and they were STILL awesome! I used mariccino cherries that were pretty small so I didn't bother to cut them in half, and I also used Captian Morgan and a tad bit more of it. YUMMY, it was worth every fattening bite! Thanks Cindy, for the great dessert. Oh, the fam. thanks you too!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Jun. 11, 2003

Wow these were too strong.

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J.Ragsdale

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Reviewed: Dec. 16, 2002

Great Recipe! I took the advice of chopping the cherries into smaller pieces and just mixing them in. The only advice I have is that when you add the bourbon and corn syrup leave your heat on low. I had taken the chocolate mixture off the double boiler and when I added the bourbon and corn syrup it hardened the chocolate a little. I just put it back on the double boiler for a few minutes until it was smooth again and then mixed in the rest of the ingredients. Thanks for the recipe Cindy!

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LJ8

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Reviewed: Dec. 3, 2002

These are awesome me and my hubby likes these so well I made 2 batches. The longer you let them set the better they are but we had a hard time letting them set lol.

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