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Chocolate Covered Cherries

SUBMITTED BY: Meredith      PHOTO BY: Kiki

"Easy, delicious cherries. Just like you buy in the box!!! It's best to let the candies ripen for 1 to 2 weeks."
PREP TIME  1 Hr
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 60 pieces
    
About  scaling  and  conversions

INGREDIENTS

  • 60 maraschino cherries with stems
  • 3 tablespoons butter, softened
  • 3 tablespoons corn syrup
  • 2 cups sifted confectioners' sugar
  • 1 pound chocolate confectioners' coating

DIRECTIONS

  1. Drain cherries and set on paper towels to dry.
  2. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
  3. Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2004 by Allison S.F.
As always, I made a slight modification just to make things easier: I bought tubs of the microwavable dipping chocolates that is now available in most stores to dip the cherries in. Here is a very helpful tip: Buy the mini-muffin/cupcake/candy cups to place each cherry in after dipping. I found mine at Michael's craft store but I know they have them in grocery stores, as well. I think it looks nice to use these when presenting them, especially if they are in a candy box. Also, it is helpful if you dip the cherry and place it directly into the cup...because when you pick the cherry up from whatever surface, there is a spot where the chocolate doesn't cover and the juices from the filling will seep out. What happened to me the first time round with this recipe was this: I placed the dipped cherries onto wax paper to dry. Then, I moved the cherries from the wax paper into my container. The filling seeped out through the bottom part of the cherry that had touched the wax paper and there was no chocolate there. So, it helps to put them into the candy cups directly after dipping them. Hoped this all made sense!

19 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2006 by Lauren
Very easy to make....took advice of one person who left a review and I put them directly into mini paper cups for truffles...not a good idea...the chocolate takes form of the cup...instead I would just place them on a wax paper lined cookie sheet and peel them off after. Taste excellent though! **UPDATE I made these 2 weeks ago and put them away to get gooey in the middle...and I tried one last night and they are not gooey AT ALL!! It's basically a cherry, wrapped in fondant, covered in chocolate! What happened???

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2006 by VeaterGal
I never would have thought that I could make candy like this--on the first try! I used Ghiradelli Chocolate chips melted in a cereal bowl over some simmering water and added a little shortening. Worked like a charm. I was hoping the white center would "dissolve" into just juices and sure enough, after just a few days they have. I'm so impressed with myself and this recipe. Thanks!

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 60

Amount Per Serving

Calories: 68

  • Total Fat: 3.6g
  • Cholesterol: 2mg
  • Sodium: 7mg
  • Total Carbs: 10.5g
  •     Dietary Fiber: 0.3g
  • Protein: 0.6g

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