Reviewed: Jan. 23, 2007

I made these to give out over Christmas, and I was bombarded with complements. People loved them. I used a good-quality bittersweet chocolate to coat, which I think contrasted with the sweet center very well. Next time I think I'll make half as-is and half with the cherries soaked in some liquer (Hazelnut, orange, bourbon, brandy, etc.) for some added boozy goodness/flavor. Thanks so much for sharing, you made me a star :).

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jan. 22, 2007

Excellent! Even though my husband could only wait a day to taste one he said they are absolutely delicious. I had to hide the rest so he didn't eat them all.

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Leslie

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Riverdale, New Jersey, USA

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Reviewed: Dec. 25, 2006

Amazingly easy and delicious. I didn't get these made early enough to sit for a week or so before my family Christmas celebration, but noone complained. My only suggestion would be to make sure the "dough" is chilled because it gets very sticky as it warms up.

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katiemaytoo

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2006

These only made it a week in our house. They were ok when they were fresh, but tasted much better after a week. Next time I’ll try to hold off for two weeks so the sugar dough has more time to liquefy. I added 1/2 tsp of almond extract to the dough and I thought it was a nice touch. The dough was extremely easy to work with. I froze the dough covered strawberries for about an hour before coating. I also used Ghirardelli semi-sweet chocolate chips mixed with a Tablespoon of shortening for the coating and it worked great. Next time, I think I’ll soak the cherries in Kirsch and use Ghiradelli bittersweet chips for a more sophisticated variation.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

This was pretty easy to do...the only thing I found was that there just wasn't enough fondant to cover 60 cherries (I was able to cover 47). I used one 12-oz bag of semisweet chocolate chips, which was enough to dip about 42-44 cherries--I ran out of room on my wax paper-covered cookie sheet after 42 cherries, so I ate the remaining 5 fondant-covered cherries. Yum! These were made as a gift for my father-in-law, so we'll see how he likes them (he loves his chocolate-covered cherries).

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C. Reitz

Cooking Level: Expert

Home Town: La Grange, Texas, USA

Living In: Fort Meade, Maryland, USA

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Reviewed: Dec. 19, 2006

Just wonderful. I use cherries without the stems though. It is really hard to wait a week to eat them.. but they are worth the wait.

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Melissa.Phillips.Tate

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Reviewed: Dec. 18, 2006

Best choc covered cherries! Just like the ones you buy in the store, Freezing the drained cherries and then freezing the fondant wrapped cherries made dipping them sooo easy! I used the Wilton Dark Cocoa candy to dip them in, would be even better (if that is possible) dipped in premium chocolate that is properly tempered.

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AmieLynn

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Reviewed: Dec. 18, 2006

These are great, I haven't tried them yet but I used to just dip the cherries in chocolate and those were good. Another member suggested putting the cherries in to tiny truffle cups, that was brilliant! also I added parafin wax so the chocolate doesn't melt if it's out of the fridge for an extended amount of time. Also to make this recipe easier to handle I freeze the dough before I cover the cherries, and then after I cover the cherries I put them in the freezer again so the dough wont melt off in the chocolate when you dip them. All in all a great recipe!!!

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Johna

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Reviewed: Dec. 15, 2006

These are way better than the store-bought cherry cordials. I also added cherry and almond extracts to the dough (about 3/4 tsp cherry and 1/4 tsp almond). This recipe was way easier to make than I thought it would be. Cherry cordials are my husband's favorite Christmas candy, so we'll definitely make this one a tradition. Thanks!

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Lisa L.

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Springville, Utah, USA

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Reviewed: Dec. 13, 2006

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!

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VeaterGal

Cooking Level: Intermediate

Home Town: Hurricane, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Dec. 11, 2006

It took a few mess ups to get the hang of it, but I found that if I keep the cherries in the fridge, and pull them out one at a time to dip them in the chocolate (I used Wilton Candy Melts) they don't melt. It is going to be torturous to wait the 2 weeks to eat these. They taste so good already.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Dec. 9, 2006

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???

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Lauren

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Reviewed: Dec. 9, 2006

I just made these today and they are really awesome! A great addition to my Christmas goodies.

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SUE DAWSON

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 7, 2006

I made these for my friends this Christmas and they loved them! I had to keep my boyfriend from eating them all! Regular-old chocolate chips and wax helps them from turning funny.

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eviljazzchild

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Reviewed: Dec. 4, 2006

These are fantastic - once we sampled one one week later, we could barely wait the full two weeks to eat the rest. They are so easy to make and absolutely delicious!! DO NOT bother attempting the other cherry chocolate recipe by Kathy - they are messy and a waste of time and money. This is the best cherry chocolate recipe!

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Ellen Pfeiffer

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Reviewed: Dec. 3, 2006

oh my........ I'm no pro...my grandmother is the chocolate maker in the family so the expectations are high..... these were so so good and they look beautiful as a gift.. you will NOT be sorry when you make them.

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