Reviewed: Dec. 12, 2008

Great recipe! I found that by "dusting" my hands with powdered sugar while wrapping the sugar dough around the cherries went a lot faster and was less messy. I have made these lots of times and I tweaked the recipe just a bit by adding a few drops of almond extract to the dough to give the finished candy more of a cordial flavor.

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Can_It_Rachael

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Dec. 3, 2008

I just made these. I used dark chocolate melting disks. Can't wait to get the feedback from girls on "Girls Christmas Night in."

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Nov. 21, 2008

awsome recipe,,,even my husband who does not like cherry chocolates loved them!!!

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CanadianChiq

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Reviewed: Nov. 20, 2008

I gave 5 stars on other reviews. I am soooooo ready to make these. I need to make something for a baby shower next week, so I am going to make these with pink candy coins. I will update this review after the shower. I hope they last around here a week and a half before the shower!!!

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SHEILA

Cooking Level: Expert

Living In: Burlington, Kentucky, USA

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Reviewed: Sep. 13, 2008

I was not sure of this recipe as im not a huge glace cherry fan...and i was right to be unsure. I didnt like the glace cherries so I made them again with room temperture frech cherries and dried cherries. With the fresh ones...dont let them sit for 2 weeks you wont be liking the mouldy cherry but they are fantastic served the same day with coffee after dinner and the dried cherries were fanstastic as you could let them sit for a week or 2 and they retained all the flavour of a real cherry without the mould. VERY YUM!

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blu03butterfly

Cooking Level: Expert

Home Town: Casino, New South Wales, Australia

Living In: Wollongong, New South Wales, Australia

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Reviewed: Jul. 11, 2008

I get rave reviews everytime I make these. To make things easier, I wrap the cherries in the sugar paste and freeze overnight. Then, I cover them in chocolate WHILE STILL FROZEN and they set more quickly. Always turn out wonderful.

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luv2cook

Cooking Level: Intermediate

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Reviewed: May 21, 2008

These came out great! It's only been 3 days and the fondant is liquifying. I followed some of the directions given in the reviews. Freeze between steps, it really does help. They are good but still slightly off. I'm sure it's the cherries. The end product doesn't taste like the ones you buy at the store. Any suggestions as to a brand or type of cherry to use?

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Brea

Cooking Level: Intermediate

Home Town: Marysville, Michigan, USA

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Reviewed: Feb. 11, 2008

These cherries are delish!!! Tough to keep around the house for two weeks but worth it! THIS IS A GREAT ACTIVITY FOR KIDS! My 8 year old son and I made many for Valentine's Day this year. I froze the cherries after quickly draining the juice out. The juicier the cherry the better. We then wrapped them and tossed them into the freezer again while we melted the chocolate. Dulci Frutta is a perfect chocolate for this recipe and for projects with kids! Last step was to drizzle a little white chocolate across the top. My son was very proud to hand these out after he had helped with every step of this recipe. We only altered the recipe by adding a small amount of the cherry juice to the fondant and then more sugar to even out the dough. Also, made Grand Marnier cherries for the adults by marinating the drained cherries for two days. SO YUMMY!

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moe

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2008

These are very good. I made them last week and they have improved with age, but I'm giving them a 4 star rating because the filling is a little pasty.

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Kaitlin

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

They are wonderful and they taste exactly like the boxed chocolate covered cherries. It takes a little time to make them, however, it is worth it. Great recipe......

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rv8erdonna

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Granbury, Texas, USA

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Reviewed: Jan. 21, 2008

It's cold here in Illinois (everywhere?) right now so a great time for candy making. My dad gave us Brach's dark chocolate covered cherries every year for Christmas and now they don't make them. I was hoping this would be like them. I didn't have the chocolate bark so I used the little dark chocolate "buttons" I buy every year at Christmas from the local candy supply store. Also, my cherries didn't have stems but this wasn't a problem. The key is to buy the little Wilton candy dipping packet that has 3 or 4 different kinds of dipping tools. Also, DROP THESE ON A COLD WAX PAPER COOKIE SHEET - helps them set right away. Only a couple needed re-dipped. If you have a little uncovered spot on the bottom, just pick it up after setting, and re-dip just that little spot. All that being said, these are good but WAY too sweet. Update: I tried this again with the milk chocolate (same buttons from candy making store) and they are way better so I'm upgrading to 5 stars. Thanks! Another update - I tried this at Christmas with the "chocolate bark" and really hated it - yuck! Use real milk chocolate! If you can't find the candy "buttons", use milk chocolate chips. It really does make all the difference.

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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Jan. 1, 2008

VERY easy to make. turned out perfectly after sitting for 2 weeks. they were gone in 20 minutes. I will buy the big jar of cherries from Sam's club for next time.

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TREEGRL97

Cooking Level: Expert

Home Town: Franklin, Wisconsin, USA

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Dec. 30, 2007

These were awesome! I never thought I would ever be making chocolate covered cherries. I had no idea how the liquid got around the cherry. I made these as a Christmas gift for my parents, and it was loved by all. I just used the Wilton chocolate wafers (you can get at Wal-Mart, Michaels, JoAnns) in the candy/craft baking area. I melted them in a double boiler and they were terrific. After I had dipped them, I did go back and use a knife to spread more chocolate on the bottom and laid them on their side to harden quickly. That way I was able to avoid any leaking out the bottom. Thanks for a great recipe!

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 29, 2007

5 stars for flavor. We made these for Christmas gifts this year and then took the leftovers to a church supper - Word got out fast and they were completely gone in no time! Our only problem was wrapping the cherry in the fondant. We ended up making them like peanut butter cups in the mini muffin pan. The shape may not be right, but nothing oozes out after they have set up and I think people liked that extra bite of goodness that they had to take!

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matt_n_molly

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Reviewed: Dec. 26, 2007

These were wonderful. Next time I am going to put the cherries to rum for a couple of days for extra flavor. Thanks

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Dec. 20, 2007

Turned out wonderful! I used a little less powdered sugar coating on mine, and they turned out fabulous! I also drizzled white chocolate over the tops for looks. I gave these away as Christmas gifts. Thanks so much for sharing!

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Samantha715

Cooking Level: Intermediate

Home Town: Rhinelander, Wisconsin, USA

Living In: Los Osos, California, USA

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Reviewed: Dec. 19, 2007

Oh my these are sooo good!!! I didn't have enough fondant to cover all of my cherries, so next time I will make about 1 and 1/3 times the amount to cover all of my cherries. Also, it is necessary to go back the next day and patch the holes before the liquid oozes out, or you will have unpleasant looking candies. I didn't use candy coating because I'm not sure what kind of quality chocolate taste it would give, so I melted good chocolate with a little bit of shortening and it worked perfectly. I will be making these every year!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Dec. 15, 2007

I made this for a Christmas party and they got rave reviews. I personally don't like chocolate covered cherries, but wanted to make something different. They are time consuming to make, but worth it according to my guests! I will be making them again.

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LCSCOTT22

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Reviewed: Dec. 12, 2007

SO TIME CONSUMING, but these are very addictive. I doubled the recipe and dipped half in semi-sweet choc chips w/2 tbsp shortening and the other half in white choc. I added 2 tbsp cherry juice and 1/2 tsp almond extract to dough mixture. Was a nice addition!!!! I left the stems on, because I think they look decorative that way and they are easy for everyone to pick up! I froze cherries first, then chilled them after wrapping dough on them and then took a few out of fridge at a time and dipped in choc. Helpful hint: I rolled dime size balls of dough in palm then flattened and it wrapped nicely around cherry. Dont let dough get warm, will not wrap easily.

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